Chocolate Chocolate Chip Muffins

    35 minutes

    One word: scrumptious! Very moist muffins that are simply delicious and packed with chocolate! Even better the next day.

    100 people made this

    Makes: 12 muffins

    • 250g plain flour
    • 200g caster sugar
    • 125g chocolate chips
    • 45g cocoa powder
    • 1 teaspoon bi carb soda
    • 1 teaspoon vanilla essence
    • 1 egg
    • 200g plain yoghurt
    • 120ml milk
    • 120ml vegetable oil
    • 40g chocolate chips

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Line a muffin tray with paper cases.
    2. Combine flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda in a large bowl. Whisk egg, yoghurt, milk and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until mixture is just blended. Fill paper muffin cases 3/4 full and sprinkle with remaining chocolate chips.
    3. Bake in preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes. Cool in the tray for 10 minutes before removing to cool completely on a wire cooling rack.

    Watch a video of it being made…

    Chocolate Chocolate Chip Muffins
    Chocolate Chocolate Chip Muffins

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    Reviews and Ratings
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    Reviews in English (432)


    I cut the sugar back by half and I used homemade unsweetened applesauce for half of the yogurt and half of the oil called for in this recipe. I also used mini chocolate chips. Baked at 350*, these muffins were done in a little over 22 minutes. They did take longer to bake because I really filled my muffin tins--my muffins were GINORMOUS. One of THE BEST chocolate muffins we've ever had. Noone could tell that I cut back the sugar or the fat in the recipe. It still tasted luscious.  -  29 Jan 2013  (Review from Allrecipes USA and Canada)


    I make jumbo muffins for a local coffee shop and used this recipe last night for the first time. It seemed like the recipes were all over the map for how many muffins this makes, so I decided to do 1.5x recipe for 12 jumbo muffins (equivalent to 24 regular muffins). Now that I've made it, I can see what the issue is -- if you desire muffins that are overflowing and mountainous like the featured photo - this recipe will make 12-18 muffins. If you do one standard scoop as you'd do for cupcakes, you'll get 18-24 muffins. My 1.5x recipe ended up making 18 jumbo muffins (equivalent to 36 regular sized), and that was with doing two standard-sized scoops (4 tbsp scoop). I also made the following recipe modifications: I used sour cream instead of yogurt and soured my milk with a bit of lemon juice. I also put just a bit of espresso powder in with the dry ingredients to accentuate the chocolate flavor. I didn't put chocolate chips on top, just put them all in the batter, and actually backed off a bit on the chips. I baked these at 400 for about 5 minutes, then immediately lowered the temperature to 350 for the remaining time. The zap of heat at the beginning helps your muffins make nice mountainous tops instead of being flat. Test for doneness by pressing on the top of a muffin. If it springs back or does not give resistance - pull! These will burn if left in too long.  -  06 Feb 2015  (Review from Allrecipes USA and Canada)


    Really one of the luscious muffins I have ever baked.. Very chocolatey n it tasted yummier n more moist the next day .I didnt make any changes in the recipe.The baking time might vary a bit.. I preheated the oven to 190 degrees only. Got 24 muffins and 3 small cup cakes.  -  23 Aug 2012  (Review from Allrecipes USA and Canada)