A little indulgence goes a long way, and so do these Double Chocolate Muffins! Each of these muffins come with a generous filling of chocolate chips and chopped walnut with a dark chocolate base muffin. If you’re a chocolate lover like me, you will be sure to fall in love with these.
The best news I can share here will be how easy and fuss-free it is to make these Double Chocolate Muffins.
Firstly, as per my usual recipes, this is a one-bowl recipe which requires straightforward and easy-to-find ingredients. Additionally, you can easily customise the recipe according to your preferences. For example, you can swap out more chocolate chips for more nuts.
Next, you will also realise that each step requires beginner-friendly techniques including simple mixing, whisking, and folding. However, do take caution not to overfold the batter as it can create a denser finish!
Finally, you can also refer to the prepared video guide to gauge the consistency of the batter and each step. Otherwise, you can also feel free to reach out to me should you have any questions.
Without further ado, the recipe!
Double Chocolate Muffins Recipe
by Javier Tan March-08-2023
These Double Chocolate Muffins provide the perfect treat for chocolate lovers like myself. Add some crunch and nuttiness with walnuts!
Ingredients
- 1/2 Cup or 115g of Unsalted Butter, Melt and Cooled to Room Temp
- 1/3 Cup or 80g Brown Sugar
- 1/4 Cup or 50g White Sugar
- One large egg, approx 55g
- 1 Tsp or 5ml of Vanilla Essence
- 2/3 Cup or 160ml of Milk / Coffee (I dissolved 1 Tbspn Coffee Granules Milk)
- 1 and 1/2 Cups or 180g of All-Purpose / Plain Flour
- 1/3 Cup or 30g Cocoa Powder
- 1 and 1/4 Teaspoons or 5g of Baking Powder
- 1/4 Teaspoon or 1.5g of Baking Soda
- 1/4 Teaspoon or 1g of Table Salt (Optional)
- Approx 1 Cup or 170g-200g of Semisweet Chocolate Chips
- Approx 1/2 Cup or 50g of Chopped Walnuts
Instructions
- Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
- Firstly, whisk together your butter and two sugars until it is of a single consistency.
- Then, whisk in the egg.
- After which, whisk in the coffee / milk and vanilla.
- Add in the sifted dry ingredients (flour, cocoa powder, baking soda, and baking powder). Do not mix yet.
- Then, add in the chocolate chips and chopped walnuts and fold it into the wet ingredients until it forms a thick batter.
- Distribute the batter evenly until its about 2/3 full. Here, you can add top with additional chocolate chips and walnuts to provide a more aesthetically pleasing finish.
- Finally, bake until it has fully risen, approx 18 – 22 minutes. The center should be bouncy to a light touch of a spoon.
- Once done, set aside to cool for 30 minutes.
- Serve and enjoy!
Details
- Prep time: 30 mins
- Cook time: 20 mins
- Total time: 0 hours 50 mins
- Yield: 12 Indulgent Double Chocolate Muffins
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temp for up to 5 days, or in the refrigerator for up to 7 days. If stored in the refrigerator, do take it out 10 minutes in advanced before serving to soften.
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
Hi Javier. If I use dark chocolate chips for the batter and also to add on top of the muffins, do I need to increase the amount of sugar or maintain the amount of sugar? I will prefer a less sweet chocolate muffins.
Hi Valerie! Apologies for the late reply, just saw this comment. You can reduce the sugar slightly by about 20g though be careful that the muffin may end up to be denser.
Alternatively, I was thinking that you can remove some of the chocolate chips meant for the batter and add it to the top. This way, there won’t be too much chocolate altogether since sometimes the chocolate can contribute to the sweetness to. Hope that helps :-)!
why have to add in coffee and milk but this is a double chocolate muffin?
can i opt out the coffee and milk? will it affect the muffin?
Hi Shirley, thanks for dropping by my blog and checking the recipe out! The coffee and milk contributes to the rich chocolate flavours (by building a background) and the fluffy texture of the muffins. It is possible to omit the coffee, but better not to omit the milk. In the event if you’re allergic to milk (e.g. due to lactose content), feel free to use non-dairy substitutes 🙂
Hope that helps and feel free to let me know if you’ve any questions!
Hi thks for your reply. If I opt out the coffee how many ml of milk should i add?
For the milk r u using those marigold or HL milk?
No problem Shirley and glad to share 😀 If opting out the coffee, you can keep it to the same amount of milk (160ml) but without dissolving any coffee into it. It will still taste pretty good!
I’ve used both Marigold and HL milk for this recipe before as I taught this in class and made it for sales. Both works really well 🙂
thks again . after bake will let you know the outcome of the muffin
No problem and looking forward to your update :-)!