super soft double chocolate muffin
This chocolate muffin with chocolate chips is one of the best muffins I’ve ever had. I really enjoy making muffins and I love trying out new recipes each time, so it’s possible that I might discover an even more delicious muffin !
I warned you that you’d see a variety of muffins on the blog. I enjoy both plain muffins with chocolate chips or other fillings, as well as double chocolate muffins.
Today’s muffin has a subtle banana flavor. If you like Starbucks’ extra moist chocolate muffins, you’ll love these.
Below is a mini double chocolate muffin. Mini muffins are great for a tea party where there are several pastries and cakes. This way, you can taste several cakes.
Subscriber’s double chocolate muffins
This chocolate muffins with chocolate chips is super moist. The muffins are well risen and plump, just the way we like them. You can make them just with chocolate without the chips, but they’re much better that way. You’ll love them, I’m sure.
Table of Contents
Other recipes you might enjoy
Salted caramel chocolate muffins
Starbucks-style blueberry muffins
They are also featured in videos that you can find on each of their posts.
With all these recipes, you have plenty of options to treat your children. More will be added as I love to diversify snacks.
The Recipe on video
Preparation steps :
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Note: Find the quantity of ingredients in the recipe card at the end of the article, which you can print. |
For about 10 large double chocolate muffins, the quantity will vary depending on whether you make them mini-sized or very large.
1. Preheat oven to 200°C (400°F)
2. Melt butter and allow to cool.
3. Sift together flour, cocoa, baking powder and baking soda. Add the sugar and stir.
3. In another bowl, finely grate the banana and mashed it well to obtain a puree.
4. Add 2 eggs and mix well.
5. Incorporate the butter while continuing to whisk, then add the yogurt. Mix well.
6. Add the flour-cocoa mixture (dry ingredients) and mix well. The dough is thick.
7. Mix with a spatula to combine all ingredients. Don’t try to lighten the dough by whisking it.
8. Add the chocolate chips.
9. Fill your muffin cups with a small spoon to about 3/4 full.
10. Put a few chocolate chips on top of each muffin. I always place the cups in a muffin tin. 
11. Bake for 15 to 20 minutes, depending on the size of the muffins and the oven. A skewer inserted into the center of the muffin should come out dry. Be careful not to overcook them, or they will dry out.
Very moist double chocolate muffins
EQUIPEMENTS
INGREDIENTS
- For about 10 large double chocolate muffins the quantity will vary depending on whether you make them mini-sized or very large.
- 300 g flour (10.5 oz)
- 80 g good quality cocoa sugar-free (2.8 oz )
- 1 baking powder 7 g (0.24 oz )
- 1/2 tps baking soda
- 250 g granulated sugar (8.8 oz)
- 2 eggs
- 100 g butter (3.5 oz)
- 270 g plain yoghurt sugar-free ( 9.5 oz )
- 1 banana
- 100 g chocolate chips a little more for the top (3.5 oz)
PREPARATION
- Preheat oven to 200°C (400°F)
- Melt butter and allow to cool.
- Sift together flour, cocoa, baking powder and baking soda. Add the sugar and stir.
- In another bowl, finely grate the banana and mashed it well to obtain a puree.
- Add 2 eggs and mix well.
- Incorporate the butter while continuing to whisk, then add the yogurt. Mix well.
- Add the flour-cocoa mixture (dry ingredients) and mix well. The dough is thick.
- Mix with a spatula to combine all ingredients. Don't try to lighten the dough by whisking it.
- Add the chocolate chips.
- Fill your muffin cups with a small spoon to about 3/4 full.
- Put a few chocolate chips on top of each muffin. I always place the cups in a muffin tin.
- Bake for 15 to 20 minutes, depending on the size of the muffins and the oven. A skewer inserted into the center of the muffin should come out dry. Be careful not to overcook them, or they will dry out.
Video
Nutrition
Chocolate and banana muffins with chocolate chips, from a subscriber.
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