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Double Chocolate Muffins

I have been making these muffins for 20 years. They are my go to chocolate muffin. The greek yoghurt makes them so moist and they freeze very well. My teenage daughters like to zap them in the microwave before they eat them so the chocolate melts.

1 ¾ cups flour
1 teaspoon baking soda
1 cup caster sugar
¼ cup cocoa
½ cup milk choc chips

100g butter, melted
1 egg
1 cup low-fat Greek yoghurt
½ cup light milk
½ teaspoon vanilla essence

Preheat oven to 200˚C /180˚C fan-forced.

Spray a 12 hole medium-size muffin pan.
Sift the dry ingredients into a large bowl. Add chocolate chips and mix. Make a well.
In a glass jug melt the butter in the microwave. Then add the milk, egg, yoghurt and vanilla essence. Mix until smooth. Add the wet ingredients to the dry ingredients and fold together until the flour is dampened, but not smooth.

Divide the mixture evenly into muffin pan. 
Bake for 15 minutes or until the centre springs back when pressed lightly.

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