These really are the best ever double chocolate chip muffins! Brilliant to make with children during school holidays, for an afternoon treat with a cuppa or for when you’re simply craving chocolate! This recipe is such a winner – packed full of pockets of gooey chocolate and an iconic domed muffin top which is sure to impress, you won’t go wrong by giving this recipe a try and we know it’s going to become one of your go-to’s!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
220g plain flour
170g caster sugar
40g cocoa powder, sieved
1 level tsp bicarbonate of soda
300g dark chocolate chunks (or your favourite chocolate chopped into chunks)
2 small/medium eggs
150g natural yogurt (full fat)
110ml Mellow Yellow Rapeseed Oil
80ml whole milk
1 ½ tsp vanilla extract
Makes 12 muffins
Bring all your ingredients up to room temperature.
Preheat your oven to 210°C/190°C fan.
Combine your flour, sugar, cocoa powder, bicarbonate of soda, salt and chocolate chunks in a large bowl. Mix together.
In a separate bowl, whisk together the eggs, yogurt, Mellow Yellow Rapeseed Oil, milk and vanilla extract.
Add your dry ingredients to the wet, and mix until just combined, being careful not to over mix.
Divide equally into 12 muffin cases in a muffin tray.
Bake for 20-25 minutes, reducing the oven temperature to 180°C/160°C fan after 5 minutes.
Leave to cool in the tray for 5 minutes, then on a wire rack.
These muffins should last for 4-5 days in an airtight container.