Double Chocolate Muffins – One Pot Chef
Dry Ingredients
Wet Ingredients
Topping
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Dry Ingredients
In a large mixing bowl, combine 1.5 cups of self-raising flour (if using plain flour, add 1.5 teaspoons of baking powder), 1 cup of caster sugar, 0.5 cup of good quality unsweetened cocoa powder, and 100g of roughly chopped semi-sweet dark chocolate. Mix these dry ingredients together until well combined. Set aside.
Prepare Wet Ingredients
In a separate mixing jug, add 1 cup of buttermilk, 80g of melted butter, and 1 egg. these wet ingredients together until they are combined. It's perfectly fine if the mixture looks a little lumpy or curdled.
Combine Wet and Dry Ingredients
Create a small well in the center of your dry ingredients. Pour the wet ingredients into this well. Gently and carefully mix the ingredients together using a wooden spoon until they are just combined and moistened. Do not overmix; a slightly lumpy batter is ideal for muffins.
Fill Muffin Pan
Divide the muffin batter evenly among the 12 holes of a muffin pan that has been lined with paper cases.
Add Chocolate Topping
Take the remaining 100g of roughly chopped semi-sweet dark chocolate and sprinkle it on top of each muffin. Gently press the chocolate pieces down slightly so they adhere to the batter.
Bake Muffins
Place the muffin pan into a preheated oven at 200°C (approximately 390°F) (400°F (approximately 205°C)). Bake for approximately , or until a skewer inserted into the center of a muffin comes out clean.
Cool and Serve
Once baked, remove the muffins from the oven and leave them in the muffin pan for at least to cool down and finish cooking on the inside. After cooling, they are ready to be enjoyed.
Freezing Instructions
If you have leftover muffins or wish to prepare them in advance, allow them to cool completely. Then, place them in zip-lock bags and store them in the freezer for up to 12 months. They can be defrosted at room temperature or warmed in the microwave before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Cocoa powder?
- 3 tbsp cocoa + 1 tbsp butter (per 1 oz unsweetened chocolate)
No Buttermilk?
- 1 cup milk + 1 tbsp lemon juice (rest 5 min) — Most reliable in baking.
- 1 cup milk + 1 tbsp white vinegar
- 3/4 cup plain yogurt thinned with 1/4 cup milk
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
Plan Ahead
Complete this step earlier to save time later.
- View Step 8Freezing Instructions
If you have leftover muffins or wish to prepare them in advance, allow them to cool completely. Then, place them in zip-lock bags and store them in the freezer for up to 12 months. They can be defrosted at room temperature or warmed in the microwave before serving.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- FreezeUp to 12 months
Then, place them in zip-lock bags and store them in the freezer for up to 12 months.
- Store
Allow them to cool completely, then store in zip-lock bags.
- Store
If you have leftover muffins or wish to prepare them in advance, allow them to cool completely.
Variations
Simple ways to adapt this recipe.
- For an extra decadent treatCustomise
Add a swirl of chocolate frosting on top after the muffins have cooled.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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