This easy to make double chocolate muffins are made with good quality cocoa powder and then loaded with chocolate chips. Although there’s a lot of chocolate in the muffins they are light and airy. This recipe makes around 17 muffins and during winter you may even keep they outside fridge in an air tight container for few days and they will stay fresh.

For the video version click on the link:

https://www.youtube.com/watch?v=e31xo5y0cCA

For website where you will find many more easy baking recipes:

https://bublisworldcuisine.com/

Supplies

INGREDIENTS LIST

Plain Flour – 240 g

Granulated Sugar – 200 g

Cocoa Powder – 60 g

Greek Yogurt – 175 g

Eggs – 2

Oil – 125 ml

Milk – 125 ml

Baking Powder – 1 1/2 tsp

Baking Soda – 1 tsp

Vanilla Extract – 2 tsp

Salt – 1/8 tsp

Chocolate Chips – 150 g

Step 1: Prepare Dry Ingredients

Pre heat your oven to 180 C and line muffin trays with liners and set aside.

In a bowl sieve in all purpose flour, cocoa powder, baking powder, baking soda, salt and give a quick stir to combine and then set aside.

Step 2: Prepare Wet Ingredients

On another bowl crack eggs and beat with sugar. Then add yogurt, milk, oil, vanilla and mix to combine.

Step 3: Mix Wet & Dry

Next add wet to the dry and gently mix in everything making sure to scrape the bottom. Do not overmix the batter.

Step 4: Fold in Chocolate Chips

Now add some flour mix to chocolate chips and coat them. This will help chocolates to get evenly baked throughout all muffins.

Finally put coated chocolate chips in the batter and fold in gently until mixed in.

Step 5: Bake

Pour in batter in muffin liners. I like to use an ice cream scoop for that. Bake for 15-18 minutes.

I hope you like this recipe. It's a great recipe to keep. I love making chocolate muffins using this recipe as they come out moist and perfect every single time.