Georgie At Home
Baking, Food

American Style Double Chocolate Muffins

Want those melt in the middle, huge American chocolate chunk muffins? Then this is the recipe for you!

I’ve tried for years to get muffins right and something has always been wrong, too dry, too small, not chocolate-y enough but this recipe is just right in my opinion.

Its simple but you do have to be exacting with it, make sure you weigh accurately and you watch the oven in the final few minutes of the cook as that is where these will come out perfect or slightly dry and overcooked.



Set the oven to 190c and line 12 muffin tins.

Place the flour, cocoa powder, bicarb, salt, baking and espresso powder and whisk together until fully mixed.

In a separate bowl, beat eggs and gradually, a little at a time, add in the sugar, mix and then add in more.

Beat in the remaining wet ingredients of vegetable oil, yoghurt and vanilla.

Slowly fold in the dry ingredients (hold back about 25-50g of white chocolate for the topping) into your mixture.

If available, us an ice cream scoop, and add a ball of the mixture into each muffin case.

Gently press a square of the white chocolate into each of the balls.

Bake for 10 mins then bring the temperature down to 175c and bake for a further 5-10mins.


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