Our ultimate double chocolate muffins are soft and moist thanks to the ingredients we use. They are so chocolatey thanks to the real cocoa powder and huge chocolate chunks.
Muffins are one of our favourite things to make in any occasion, either for lazy weekend breakfast or afternoon gathering with a friends. We would like to share with you the recipe for ultimate double chocolate muffins packed with huge chocolate chunks and flavoured with real cocoa powder.
Not to mention that these muffins are nutritiously richer than regular ones, as they are made with mostly whole grain spelt flour. Why not to test our proven recipe and make a dozen of these soggy chocolate muffins.
Chocolate lovers will adore these muffins thanks to the true chocolate flavour. We achieve this adding quality unsweetened cocoa powder to the batter.
To make these muffins "double chocolate", we added dark chocolate chunks made of chocolate with 65% cocoa. When muffins are from the oven, these chocolate chunks become melty chocolate pockets which makes these muffins so tempting and delicious.
These moist muffins are not for those who like soft fluffy muffins, but compact muffins with dense texture, and we achieve this with a mix of whole grain spelt and plain flour. Addition of Greek yogurt and melted butter, gives these muffins extra moisture and keep them fresh longer.
Muffins are not so sweet, so if you like you can add some additional sugar or any other sweetener to the batter.
MAKING THE BATTER: Whipping up these ultimate double chocolate muffins is so easy, you can do it in 10 minutes. The batter starts with mixing flours, cocoa powder, baking powder and salt in one bowl.
In another bowl, whisk eggs, melted butter, brown sugar, Greek yogurt and vanilla extract. After a few minutes when the mixture becomes homogenouse, make a well in the dry ingredients and pour this slowly, folding with silicon spatula. At this point add chocolate chunks and stir in. Don't overmix butter - just fold until the flours are incorporated into the wet mixture.
BAKING THE MUFFINS: Once you have batter ready, line baking tray with 12 standard muffin cases (5cm in diameter). We always double each muffin case to avoid looking them grease once muffins are baked.
Scoop the batter into the muffin cases using tablespoon or a medium cookie scoop and bake in the oven - first 5 minutes on 220°C (430°F) then reduce the temperature to 180°C (360°F) and bake for another 8 - 10 minutes.
Check if the muffins are ready by inserting skewer into one muffin. For these muffins it should come out with some crumbs attached - this means that muffins are still moist inside. Allow muffins to cool in the muffin tray for a few minutes then transfer to a wire rack until ready to eat.
These muffins stay fresh for a couple of days on room temperature, but keep them in and airtight container or on a plate covered with aluminium foil.
They also can be frozen for up to 2 months. To freeze muffins, wrap each muffin in cling film and place to freezer bag. Thaw overnight in the refrigerator and heat up before enjoying.