Because single chocolate muffins just don’t sound as good!
I got the original recipe from an old copy of Sainsbury’s magazine. I used dark chocolate chunks, but you can use a mixture of dark and milk or just milk if you prefer. I also simplified the recipe slightly, just mixing all the chocolate into the other ingredients in one go, rather than adding pieces in an additional final step before putting the mixture in the oven – anything to make things easier!
Ingredients (12 – 15 muffins depending on how big you make them!):
- 375 g / 13 oz self-raising flour
- 25g / 1 oz cocoa powder
- 1 tsp baking powder
- 200 g / 7 oz chocolate, chopped into chunks (use you preferred type of chocolate and you can use chocolate chips if you can’t be bothered with the chopping!)
- 175 g / 6 oz caster sugar
- 2 eggs
- 175 ml vegetable oil (you can use sunflower oil or corn oil, for example)
- 175 ml milk (I used full-fat milk, but you can use whatever you have in the fridge)
Put 12 paper muffin cases into you muffin tin, or use a silicone tray. Pre-heat your oven to 190 degrees C / 170 degrees C fan/ Gas Mark 5 / 375 degrees F.
I used both a 6-hole silicone tray and a 12-hole metal tray. In all, I got 15 muffins out of these ingredients, which I think is good going!
Chop your chocolate into small pieces.
Sift the flour, cocoa powder and baking powder into a large bowl. Add the chocolate chunks and sugar to the bowl. In a large jug, lightly whisk together the eggs, oil and milk until combined.
Pour the wet ingredients into the dry ingredients and mix briefly using a large metal spoon until the ingredients are combined. Divide your double chocolate muffin mixture into the muffin trays.
Bake for 25 minutes until well-risen. You can check your double chocolate muffins are done by sticking a knife into the middle of one and seeing if it comes out clean.
Leave your muffins to cool in the tray for a few minutes and then move them to a wire rack to cool completely (or scoff them while hot, perhaps scaling your fingertips in the process… not that this is what I’d do).
As you can see, the ones in the cases are cute, colourful and easier to eat without utensils…
But the double chocolate muffins baked in the silicone tray without cases look GINORMOUS! And so are possibly more likely to amaze and impress your friends. If you plan to share them 😉
You could also serve them as desserts, particularly if you warm them up and add some ice cream or chocolate sauce on the side. Who would say “no” to this?
If you’re looking for other muffin recipes:
Foolproof mint chocolate muffins featuring Mint Aero.
Snickers muffins with two-colour buttercream swirl.