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Chocolate chip muffins served on a plate
Soft dough enriched with chocolate chips, homemade

Double chocolate chip muffins

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect muffin is the 'two bowl method': dry in one, wet in the other, meeting only for a quick date at the end. Adhere to this, and the result is a high-rising, soft-domed cake full of melting chocolate islands. This isn't the dry shop-bought version, but the warmth of home.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tray
  • Paper cases
  • Two mixing bowls
  • Whisk and spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C (conventional). Line the tray with paper cases.

Tip: A hot oven is essential for baking powder to react immediately and push the batter up.
2 ✓

In one bowl, mix dry ingredients: flour, sugar, sifted cocoa powder, baking powder, and salt.

Tip: Sifting makes the mix airy and removes cocoa lumps.
3 ✓

In the other bowl, lightly beat eggs, add milk and oil.

Tip: Oil keeps muffins soft for days, whereas butter would harden when cold.
4 ✓

Pour the wet mix into the dry. Fold together with large movements using a spatula or wooden spoon. Don't mix smooth! Lumps are fine.

Tip: This is the essence of the 'muffin method'. Lumps disappear during baking, yielding a crumbly texture.
5 ✓

Finally, fold in the chocolate chips (reserve a few for the top).

Tip: Just a few turns to distribute.
6 ✓

Spoon into cases (fill approx. 3/4 full) and sprinkle remaining chocolate on top. Bake for 18-20 minutes. Check with a skewer.

Tip: Don't open the oven door in the first 15 minutes or the batter will collapse from cold air.

Recipe FAQ

Why is the muffin hard and chewy?
You overmixed the batter. As soon as flour meets liquid, gluten starts to work. If you mix too long, you get bread dough instead of muffin. Only fold until flour just disappears!
Why did the chocolate sink to the bottom?
The batter was too thin, or chips too heavy. Toss them in a little flour before adding to the batter.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 30 g Cocoa powder (unsweetened)
  • 2 pc(s) Eggs (medium)
  • 150 ml Milk
  • 100 ml Sunflower oil
  • 1 packet Baking powder (10-12g)
  • 100 g Bake-stable chocolate chips/drops
  • 1 pinch Salt