These cafe style muffins are incredibly rich, loaded with chocolate chips in every single bite. There is no butter in this recipe yet these muffins are soft and moist.

This is my go to recipe for chocolate muffins. It has a beautiful texture and a perfectly chocolatey flavour. And all this is achieved with this simple recipe using pantry ingredients. There is no mixer required, simply mix wet and dry ingredients.

Muffins are a perfect option for morning or afternoon tea, a perfect snack to be added to kids lunch box. Feeling indulgent ? Try them out with a scoop of icecream.

Also checkout the recipe for Chocolate Mud Cake and Brownie Biscuit Bar

Ingredients in Double Chocolate Muffins

Just to give you a quick roundup, lets go through some key ingredients so you understand their importance.

Cocoa Powder: Use unsweetened cocoa powder. For best flavour and texture, use a good quality .
Yoghurt: Plain yoghurt or preferably Greek yoghurt helps achieve moist muffins. You can also use sour cream, it works equally good.
Oil: Use any neutral tasting oil like vegetable or canola oil. Using oil keeps muffins soft as compared to butter which gives a dry texture.
Chocolate Chips: You can choose dark or milk chocolate chips or mix both.

This recipe will make enough batter for 14 muffins.

Tips for Making Perfect Muffins

Measure the flour correctly. Don’t scoop it directly from the container, it results in packing extra flour. Scoop the flour in the measuring cup using a spoon and level off.
Don’t overmix the batter. Its okay to have lumpy batter. Mix only until all ingredients are just mixed.
Use a scoop to divide batter in muffin cases, this results in evenly sized muffins.
It should take 25 – 35 mins to bake these muffins. Take them out when a toothpick comes out with a little crumb, but not entirely clean.

Watch How to Make it