OK people. I did it.
I successfully hid my chocolate obsession from you for at least 8 months. And there was OH thinking I would not be able to do it. Yeap, 8 whole months.
Now that I have ticked that box get ready to meet the unleashed chocoholic in me. And these gorgeous chocolate chocolate chip muffins (yeap, I did say chocolate chocolate chip muffins) are the perfect chocolate hit to start with. It’s like eating chocolate cake but with less guilt as they are not as sweet.
Imagine waking up on a lazy Sunday morning, lounging about for breakfast with a steaming cup of coffee in one hand, a freshly baked muffin in the other and a newspaper on your lap. If that is not heaven, then what is?
The yoghurt in these keep the muffins nice and moist. Frankly I keep these fresh by freezing them as soon as they have cooled down. And then warm one up on low in the oven at breakfast or snack time and it’s just like just getting a fresh baked chocolate hit all over again without any of the washing up. Are you with me?
This was shared at the Weekend Potluck recipe link up.
- 250 g (1 3/4 cup) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sodium bicarbonate baking soda
- 3.5 tbsp dark cocoa powder
- 1 tsp ground cinnamon
- 160 g (3/4 cup) caster sugar (superfine sugar)
- 90 g (3/4 cup) dark or semisweet chocolate chips, plus extra for sprinkling
- 120 ml (1/2 cup) milk
- 120 ml (1/2 cup) Greek yoghurt
- 90 ml (1/3 cup plus 2 tsp) vegetable oil
- 1 egg
- 1 tsp pure vanilla extract
- Preheat the oven to fan assisted 170C / 190C / 400F / gas 5.
- Line a muffin tin with 12 muffin cases.
- Mix together the flour, baking powder, sodium bicarbonate, cocoa, ground cinnamon, sugar, and the chocolate chips in a large bowl.
- In another bowl combine the milk, yoghurt, oil, egg and vanilla extract.
- Add the liquid mixture to the dry ingredients and mix until just combined. It is ok to have a lumpy batter.
- Divide the muffin batter into the muffin cases and sprinkle some chocolate chips on top.
- Bake the muffins for about 20 minutes or until the muffins are nicely dark, risen and springy.
You can add in different spices if you prefer. Adapted from a Nigella Lawson recipe from the Food Network.