If you love a proper chocolate muffin, these are for you! These double chocolate muffins are rich, soft and incredibly chocolatey, with a lovely tender crumb and plenty of chocolate chunks throughout.
I wanted to make a muffin that was simple enough to throw together without any complicated techniques, but still had that delicious bakery-style feel. The combination of cocoa powder, milk chocolate and dark chocolate gives these muffins plenty of chocolate flavour without making them overly sweet.
They’re perfect for an afternoon treat, lunchboxes, weekend baking or simply enjoying with a cup of tea or coffee.
And the best part? They’re really easy to make.
1. Prepare your muffin tin
Start by preheating your oven to 180°C fan. Line a 12-hole muffin tin with paper muffin cases.
It’s worth getting your oven fully preheated before the muffins go in, as this helps them rise properly and gives you those lovely domed muffin tops.
2. Mix the wet ingredients
Add the eggs, milk, melted butter and vanilla extract to a large mixing bowl.
Whisk everything together until combined.
Make sure your melted butter has had a few minutes to cool before adding it. You don’t want it to be piping hot when it meets the eggs.
3. Combine the dry ingredients
In a separate bowl, add the plain flour, cocoa powder, caster sugar, baking powder and bicarbonate of soda.
Give everything a good mix so that the cocoa powder and raising agents are evenly distributed throughout the flour.
4. Bring everything together
Pour the dry ingredients into the bowl with the wet ingredients.
Using a spatula or wooden spoon, gently fold everything together until you have a thick chocolate muffin batter.
Don’t overmix! A few small lumps are absolutely fine. Overmixing can develop the gluten in the flour and leave you with tougher, denser muffins rather than the soft texture we’re looking for.
5. Add the chocolate
Now for the best part!
Add the milk chocolate and dark chocolate chunks to the batter and gently fold them through.
I like to keep a small handful of chocolate pieces back to sprinkle over the muffins before baking. This not only makes them look extra tempting, but means you get little pools of melted chocolate on top too.
6. Fill the muffin cases
Divide the batter evenly between the muffin cases.
Aim to fill them around three-quarters full. If you have enough mixture for 10 rather than 12 muffins, that’s absolutely fine — slightly fuller muffin cases will give you lovely tall muffins.
Scatter your reserved chocolate chunks over the tops.
7. Bake
Place the muffins into your preheated oven and bake for approximately 18–22 minutes.
You’ll know they’re ready when they’ve risen nicely and a skewer inserted into the centre comes out with a few moist crumbs attached.
Try not to overbake them, as this can take away from that soft, fudgy texture.
8. Cool and enjoy
Leave the muffins in the tin for around 5 minutes before transferring them to a wire rack.
They’re delicious while still slightly warm, especially when the chocolate chunks are soft and melty.
Once completely cool, store them in an airtight container.
Don’t overmix the batter. This is probably the most important tip for keeping your muffins soft and tender.
Use a mixture of chocolates. The milk chocolate adds sweetness and creamy chocolate flavour, while the dark chocolate gives a richer contrast.
Don’t skip the chocolate on top. It makes the finished muffins look much more indulgent and gives you extra melted chocolate with every bite.
Check them early. Oven temperatures can vary, so start checking around the 18-minute mark.
Can I swap the plain yoghurt for fat-free yoghurt?
Yes, you can swap the plain yoghurt for fat-free yoghurt in this recipe. Use 120g of fat-free yoghurt in place of the plain yoghurt.
The muffins may be very slightly less rich than when made with full-fat yoghurt, but they should still be soft, moist and delicious. I recommend using plain, unsweetened fat-free yoghurt rather than a flavoured yoghurt so it doesn’t change the flavour of the muffins.
How long do chocolate muffins last?
These muffins are best enjoyed within 2–3 days. Store them in an airtight container at room temperature.
If you want to keep them for longer, they can also be frozen. Allow them to cool completely, then wrap them individually or place them in a freezer-safe container. They should keep well in the freezer for around 2–3 months.
Allow them to defrost at room temperature before serving.
Can I use only milk chocolate or dark chocolate?
Absolutely. The recipe uses a combination of both, but you can use whichever chocolate you prefer. You could even use white chocolate for a sweeter twist.
Can I make these muffins ahead of time?
Yes. They’re a great make-ahead bake. Once cooled, keep them in an airtight container and they’ll be ready whenever you fancy a chocolate treat.
Rich, chocolatey and wonderfully fudgy, these easy double chocolate muffins are packed with milk and dark chocolate chunks for the ultimate homemade chocolate treat.
