Breakfast Dessert Featured Muffins

Best Moist Double Chocolate Muffins

Yum

“Wow! This is unbelievable!”, was what my 3 year old exclaimed when she took her first bite into these moist, chocolatey and totally delicious one bowl bake. Yup, you got it right. A one bowl, no mixer required, super easy, ultra yummy muffins! Took me about 15 minutes to prep, as speedy and easy as a premix! But definitely more delish! The husband said that this has got to be one of the best things I have made to date, and he carried on to say that I have made a lot of different food.

I took half the batch to work, and one of my female colleagues had 2 of these muffins at one go. And with every bite, she was going “Mmmm Mmmmm Mmm”. Enough of me trying to convince you how good these muffins were. If you are not planning to make it, then you are probably missing out on something really really good.

This is the wholemeal flour I like to use. 
 
Best Moist Double Chocolate Muffins
Serves 18
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Ingredients
  1. 1 cup (128g) whole wheat/meal flour** (or all purpose flour if you don't have any, read note)
  2. 1 cup (128g) all purpose flour
  3. 3/4 cup (150g) castor sugar
  4. 1/2 cup (64g) good cocoa powder (I used Valrhona)
  5. 1 tsp espresso powder **(optional, read note)
  6. 1 tsp baking soda
  7. 1/2 tsp salt
  8. 1 cup (175g) chocolate chips
  9. 1 cup (245g) greek yoghurt
  10. 1 egg
  11. 1/2 cup (120ml) + 2 tbsp (30ml) milk
  12. 1/2 cup (120ml) vegetable oil
  13. 1 tsp vanilla bean paste/vanilla extract
  14. 1/4 cup (45g) chocolate chips for topping
Instructions
  1. Preheat oven to 180C.
  2. Line muffin pan with paper liners.
  3. In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
  4. Whisk to combine.
  5. In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
  6. Whisk till combined.
  7. Pour wet ingredients into dry ingredients.
  8. Using a spatula, mix until batter is just combined and still lumpy.
  9. Do NOT overmix!
  10. Spoon batter into prepared liners, and top with remaining chocolate chips.
  11. Bake for 18-20 mins or until skewer comes out with a few moist crumbs.
  12. Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
  13. Store in airtight container.
  14. Serve with a glass of milk.
Notes
  1. Whole wheat and wholemeal flour is the same thing. If you are not using whole wheat flour, then there should be a total of 2 cups of all purpose flour in this recipe.
  2. The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and it is too little to keep you up like what cup of coffee does. If you don't have it or is uncomfortable adding, then please omit.
Adapted from allrecipes.com
Adapted from allrecipes.com
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

Bon appetit!!

 

I am linking this post to the event β€œLittle Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

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90 Comments

  • Reply
    Jasline @ Foodie Baker
    6 May, 2015 at 8:18 am

    Who can say no to chocolate? This muffin looks gorgeous and delicious, how I wish I can have one… no maybe two!

    • Reply
      delishar
      15 May, 2015 at 5:58 am

      Hi Jaslin!! Thank you so much! Please help yourself I'd love to share it with you.

  • Reply
    megan c
    6 May, 2015 at 2:28 pm

    why does it say two cups of diff flour?

    • Reply
      delishar
      6 May, 2015 at 3:21 pm

      Because I use 2 different flour as stated. 1 cup whole wheat + 1 cup all purpose = 2 cups flour in total. Whole wheat to make it slightly healthier. Or just use 2 cups all purpose flour and skip the whole wheat If you don't have it.

      • Reply
        Alesia
        5 May, 2016 at 12:22 pm

        Hello can I use 2 cup of whole wheat flour instead?

        Thanks

        • Reply
          Sharon Lam
          5 May, 2016 at 12:31 pm

          Yes. But it will be dense. I’d recommend using wholewheat pastry flour

  • Reply
    Anonymous
    7 May, 2015 at 6:23 am

    Hi thanks for sharing. Can I use quinoa flour and how much to use ?

    • Reply
      delishar
      7 May, 2015 at 10:52 am

      Hi, i'm sure you can. However, I have no experience in baking with quinoa. Perhaps google might have a better answer for you.

  • Reply
    junequek ch
    8 May, 2015 at 12:07 pm

    Hi Sharon, just checking if 1 cup of yogurt 250 ml or 200 ml? Thanks. The muffins look scrumptious. Can't wait to try this recipe.

  • Reply
    delishar
    8 May, 2015 at 1:12 pm

    Thanks dear! Hmm 1 cup is 250g. πŸ™‚

  • Reply
    Victoria Bakes
    10 May, 2015 at 7:57 am

    cannot resist… i am going triple mmmm just reading the ingredients…. taking away recipe luuuuu

    • Reply
      delishar
      15 May, 2015 at 5:55 am

      Take come muffins with you too babe!!

  • Reply
    Zoe
    14 May, 2015 at 4:10 am

    Hi Sharon,

    Just saw that Alice baked this recipe and she is loving it!!! I'm sure that this is a must bake recipe πŸ˜€

    Zoe

    • Reply
      delishar
      15 May, 2015 at 5:56 am

      Thank you Zoe Dear!!
      I've made this so many times now, I think i can make it with my eyes closed already. lol!! And family and friends are still asking for it.

  • Reply
    Cheryl - Bakingtaitai
    15 May, 2015 at 1:10 am

    Hi Sharon, love this fuss free, quick and easy muffin recipe and I've made it too using another formulae. Thanks for sharing and linking with LTU!

    • Reply
      delishar
      15 May, 2015 at 6:00 am

      Hi Cheryl! Thanks for popping by! I saw yours and I love the use of the cream!

  • Reply
    Eileen
    15 May, 2015 at 2:34 am

    Hi Sharon, tks for the recipe. I tried it yesterday and tasted v moist & yummy. I was using cake flour though. It was a tad crumbly when I pulled it apart. Is it supposed to be so, else how can I make it less so? TIA..eileen

    • Reply
      delishar
      15 May, 2015 at 5:54 am

      Hi Eileen!
      Glad you enjoyed the muffins. The type of flour used does make a difference in the texture of crumbs. Also if batter is under or overmixed it can affect texture too. πŸ™‚ I hope that helps.

  • Reply
    delishar
    15 May, 2015 at 5:58 am

    Thank you so much for your kind comments Florence! <3

  • Reply
    kit
    15 May, 2015 at 1:57 pm

    hi sharon
    Can i replace the greek yoghurt with plain yoghurt?

    • Reply
      delishar
      15 May, 2015 at 2:20 pm

      Hi kit, that's a good substitute.

  • Reply
    teo huizi
    30 May, 2015 at 4:30 pm

    Hi Sharon, thank you for sharing the recipe! Is simple and easy πŸ™‚ However my muffins taste a bit sour..is it becos of the Greek yogurt?

    • Reply
      delishar
      31 May, 2015 at 2:51 am

      Hmm it could be, I've not had this problem before. Is there a brand you use? It can make a difference. Did u use a good cocoa as well? Not something like Hershey's, but a darker preferably dutched processed one.

    • Reply
      teo huizi
      1 June, 2015 at 2:09 am

      Hi Sharon, I used the Emmi brand swiss premium Greek. And also I used the hershey's. I guess could be really due to these 2 ingredients that cos it unsuccessful. Is Farmers Union natural Greek good? I will try again by getting the right ingredients, valrhona. Thank you for your advice! Happy Vesak Day!

    • Reply
      delishar
      1 June, 2015 at 2:00 pm

      Happy Vesak Day! Yup, that's the brand I usually go for. πŸ™‚ Hope it works out for you this time!

  • Reply
    Sharon
    13 August, 2015 at 1:06 pm

    Hi Sharon,

    Can I replace egg with flaxseed meal?

    Thanks
    Sharon πŸ™‚

    • Reply
      Sharon Lam
      13 August, 2015 at 10:52 pm

      Hi, i’ve not tried but flax egg will be a recommended egg substitute.

  • Reply
    tracy
    25 August, 2015 at 4:31 pm

    No need baking powder?

    • Reply
      Sharon Lam
      25 August, 2015 at 7:28 pm

      Hi Tracy, no need. The baking soda works with the acid in the yogurt for the muffin to rise.

  • Reply
    Shirley
    6 September, 2015 at 9:08 pm

    Hi, can i substitute the flour with self raising flour? Can i also substitute cocoa powder with chocolate emulco (how much chocolate emulco should i use if this is possible)? Thanks a lot!

    • Reply
      Sharon Lam
      6 September, 2015 at 10:08 pm

      Hi Shirley! Substitution of self-raising is not recommended as self-raising has baking powder as the baking agent. We need baking soda to react with the acid in the yoghurt. Also, I would not recommend chocolate emulco as it is a paste/liquid. That throws off the balance of the amount of flour used in the recipe.

  • Reply
    wendy
    26 September, 2015 at 11:55 pm

    Hi Sharon!
    Was looking for a moist choc chip muffin and saw your yummy recipe but measurement is in cups!! wanna try it so much – wonder how to convert it into grams pls?? TIA Wendy

  • Reply
    wendy
    27 September, 2015 at 3:12 pm

    Thank you so much for being such an angel :-* <3

  • Reply
    Elaine
    18 December, 2015 at 8:39 am

    Hi Sharon, can use other types of cooking oil like canola/corn/coconut oil? Thanks in advance!

    • Reply
      Sharon Lam
      18 December, 2015 at 9:02 am

      Hi Elaine, yes you can. I usually use corn/canola/grapeseed to keep it neutral tasting. Coconut oil will change the flavour, but then again coconut and chocolate goes well together. πŸ™‚

      • Reply
        Elaine
        18 December, 2015 at 2:29 pm

        Oh great! Thank you so much Sharon! Will try this recipe soon! Happy weekend to you and your family, cheers! πŸ™‚

  • Reply
    Michelle
    5 January, 2016 at 6:00 pm

    Hi Sharon.. I’m thinking to steam instead of baking so I don’t need start up the oven for few muffins. what’s you opinion?

    • Reply
      Sharon Lam
      6 January, 2016 at 11:20 am

      Hi Michelle! Hmmm I’ve not tried steaming them but I think that will produce a very moist muffin with a sticky top. That being said, you might want to make a larger batch and use the oven coz they do go fast. πŸ™‚ If you do try it, please let me know how it turned out.

  • Reply
    Cheong lilian
    24 January, 2016 at 12:15 pm

    Hi sharon i would like to try out this recipe. Can i replace milk with water?

    • Reply
      Sharon Lam
      24 January, 2016 at 4:15 pm

      Hi! Yes you can do that too. πŸ™‚

  • Reply
    grace lee
    8 March, 2016 at 10:15 am

    Hi Sharon… can i replace yogurt with buttermilk instead? Thank you very much… πŸ˜€

    • Reply
      Sharon Lam
      8 March, 2016 at 9:37 pm

      Hi Grace, you can replace yogurt with buttermilk but baking time may vary due to more liquid. Alternatively, you can try the blueberry crumble muffin on my blog that uses buttermilk. You can always skip the crumbles. πŸ™‚

  • Reply
    YJ
    25 March, 2016 at 11:49 pm

    Hi hi.. Can I replace vanilla extract with vanilla Essence? Or omit the extract entirely?

    Can’t wait to try the recipe..

    • Reply
      Sharon Lam
      26 March, 2016 at 2:21 pm

      Hi! Yes you can substitute or omit entirely. πŸ™‚

  • Reply
    Sara
    17 April, 2016 at 2:21 pm

    I would like to confirm both flour quantity. Do I use 1 cup or 128g? I wanted to bake then was confused when I read the recipe. Tq

    • Reply
      Sharon Lam
      17 April, 2016 at 7:48 pm

      It depends on what kind of measurements you use, I’m comfortable with cups measurements so I dont really care about the weight. But some people do not have measuring cups and only use grams measurements. 1 cup is 128g of flour when converted using a chart, so essentially it’s the same.

  • Reply
    Rowena
    19 April, 2016 at 10:29 am

    Hi Sharon, am keen to try out this muffin recipe. Hershey’s cocoa powder isn’t suited for this?

    • Reply
      Sharon Lam
      19 April, 2016 at 11:13 am

      Hi Rowena, you can use hershey’s if you like. πŸ™‚

  • Reply
    Eva
    2 May, 2016 at 1:17 am

    Hi Sharon,
    can you share why we can get Valrhona cocoa powder and chocolates? Thanks!

    • Reply
      Sharon Lam
      2 May, 2016 at 8:19 am

      Hi Eva, I usually get mine from sunlik and kitchen capers. πŸ™‚

  • Reply
    Karen
    17 June, 2016 at 11:11 am

    Can replace vegetable oil with light olive oil?

  • Reply
    Eva
    26 September, 2016 at 2:01 am

    Hi Sharon, I can only put in a 12-hole muffin tray in my oven but this recipe yields more than 12 muffins. Instead of using the muffin tray, can we just bake using muffin paper cups put on baking tray? Thanks!

    • Reply
      Eva
      4 October, 2016 at 1:54 am

      Hi Sharon, appreciate your advice as can’t wait to bake this again πŸ™‚ Thanks!

    • Reply
      Sharon Lam
      4 October, 2016 at 7:27 am

      Hi Eva, so sorry I missed your message! Yes, you can. But it has to be the solid stand alone kind of muffin cups. Alternatively, you can make bigger muffins. I have had readers used up all the batter to fill a 12 cup tray, resulting in bigger muffins. But that also means you’ll have to bake longer. I would think about 23-25 minutes.

      • Reply
        Eva
        4 October, 2016 at 8:42 am

        Thank you so much πŸ™‚

  • Reply
    Li Zhen
    2 October, 2016 at 8:32 am

    Hi Sharon, thanks for sharing this recipe! Have tried making it and it’s delicious! Gonna be in my Christmas bakelist πŸ™‚ wanted to share that I added a cup of sliced almonds and some cocoa nibs in my batter and the result was wonderful too!

    • Reply
      Sharon Lam
      2 October, 2016 at 11:43 am

      Thanks for the great feedback and for the variation! Gotta try it out too! πŸ™‚

  • Reply
    Flyn
    25 October, 2016 at 8:51 am

    Hi Sharon,
    What brand of chocolate chips do you use? Thanks!

    • Reply
      Sharon Lam
      25 October, 2016 at 9:37 am

      I used hershey’s semi sweet. πŸ™‚

  • Reply
    Sindy
    28 October, 2016 at 7:45 pm

    Hi!
    So no egg??

    • Reply
      Sindy
      28 October, 2016 at 7:48 pm

      Oops sorry i see it now in the recipe

  • Reply
    Lee Su Ling
    8 November, 2016 at 1:14 am

    Hi! Can I bake this using microwave convection oven? Do I need to adjust anything? I tried baking this for 20 minutes with the same temperature however the muffins are not cooked. So I baked for another 6 minutes. Is It cos of the oven I am using or am I doing a throng wrong?

    • Reply
      Sharon Lam
      8 November, 2016 at 7:24 am

      Hi Su Ling, I’ve not used a microwave convection oven before so I really can’t advise. However, all ovens have different temperament. Some over-heat, some under-heat, and some works like a charm. So the best gauge is the skewer test. Also, did you bake 18 muffins or 12 muffins with this recipe? 12 will take about 25-30 minutes.

  • Reply
    Carol
    18 November, 2016 at 1:24 pm

    Hi Sharon,

    Can I use coffee extract instead of coffee powder. Thank you for sharing!

    • Reply
      Sharon Lam
      18 November, 2016 at 5:27 pm

      Hi Carol, yes you can. You should not be able to taste the coffee though. It’s just an ingredient to help enhance the taste of cocoa. You can omit entirely as well. πŸ™‚

  • Reply
    Rebecca
    28 December, 2016 at 4:22 pm

    Hi Sharon, what type of milk to use? Full cream milk?

    • Reply
      Sharon Lam
      29 December, 2016 at 12:16 am

      Hi! I’ve used full cream fresh milk and low fat milk. Both works fine.

  • Reply
    Rebecca
    28 December, 2016 at 8:00 pm

    Sorry got another question. Can the yoghurt be omitted? If not, what can I use to replace?

    • Reply
      Sharon Lam
      29 December, 2016 at 12:15 am

      Yogurt is one of the key ingredients in keeping the muffin moist. Next best substitute is buttermilk.

      • Reply
        Rebecca
        29 December, 2016 at 1:09 am

        Noted.thanks a lot!

  • Reply
    Bettie
    6 January, 2017 at 10:18 am

    Happy New Year Sharon:
    I was wondering, if I need to double the recipe to fill a 24 cup cake holder ? and if so will there be a problem in doubling the recipe? then also would like to know IF you have a Non Alcoholic Fruit Cake recipe I can get from you? Thank you for all your help,

    • Reply
      Sharon Lam
      6 January, 2017 at 1:31 pm

      Hi Bettie! Happy new year to you too! Yes, you’ll need to double the recipe. I’ve made double before and it was fine. Unfortunately, I do not have a non-alcoholic fruit cake recipe. I’m not a fan of fruit cake. Sorry not much help there.

  • Reply
    Kings
    23 February, 2017 at 1:42 pm

    Hi!
    The muffins look really good! Can I freeze a batch of them after baking?

    • Reply
      Sharon Lam
      23 February, 2017 at 9:19 pm

      Hi! Thank you, these muffins are a hit with anyone who have tried making it. Yes, allow them to cool completely then freeze them in a ziplock baggie. Although, fresh muffins are always best. πŸ™‚

  • Reply
    Ayisha
    6 March, 2017 at 8:38 pm

    Hey…..just heading to bake….can I use plain yogurt…is the ny thng special about Greek yogurt

    • Reply
      Sharon Lam
      6 March, 2017 at 10:24 pm

      Yes you can also use plain yogurt

  • Reply
    Ivy
    1 April, 2017 at 11:11 pm

    Can this recipe by halved??

  • Reply
    Sharon
    2 April, 2017 at 10:14 am

    Hi, may I kno how much milk do we need to put in pls ?
    It’s 120ml or 30ml ?
    Bcoz the ingredients written was 120ml + 30ml of milk

    • Reply
      Sharon Lam
      2 April, 2017 at 10:23 am

      150ml total. Sorry for the confusion, due to the conversion.

  • Reply
    Rach
    16 April, 2017 at 12:29 am

    Hi. Probablies es a stupid question but is the weird crust on them because of the yogurt? I make muffins usually blending butter and sugar and they don’t get the crust. Also they didn’t rise like atall so could i use self raising flour as all purpose flour is essentially plain flour over here.
    The cup -gam measurements seem fine at least they worked for me. They taste good just flat in their muffins cases haha

    • Reply
      Sharon Lam
      16 April, 2017 at 10:59 am

      Hi, i don’t quite understand your question. Yes, all purpose and plain flour is the same thing. There shouldn’t be any crust, as the muffins cooled it should be soft and fluffy. Somethings that you might want to check. Did you follow the recipe to the t? The baking SODA is there to help lift the muffins while it reacts with the acid in the yogurt. I’ve not tried using SRF, as that is essentially plain flour + baking powder, not baking soda. Next, is your baking soda fresh? Sometimes when it’s old, it loses it’s function. Also, did you use wholemeal flour that was finely ground or still quite coarse?

      • Reply
        Rach
        16 April, 2017 at 4:53 pm

        Yeah it’s fresh. Tbh i tried another yogurt recipe once and the same thing happened. I’m clueless as to why.

        • Reply
          Sharon Lam
          18 April, 2017 at 9:03 am

          Hmmm I wonder why too. A suggestion is to substitute yogurt for buttermilk and see if you still get that crust. Over mixing can also be a culprit of flatter, denser muffins.

          • Rach
            18 April, 2017 at 3:41 pm

            I never over mix my cakes lol. Also I’ve never actually seen buttermilk in any shop I’ve ever been to. Even the big tesco extra 10 minutes away.

  • Reply
    Sharon Lam
    18 April, 2017 at 5:35 pm

    Lol! You can make your own buttermilk quite easily. 1 cup (240ml) of milk and 1 tbsp of vinegar or lemon juice. Stir and let it sit for 5-10 minutes until it is a little curdled and slightly thicken. Quick question, does the crust soften after it”s cooled or does it stay crusty?

    • Reply
      Rach
      18 April, 2017 at 6:48 pm

      Oh right cool. And no it’s the same as when they are fresh out.. they are moist inside and taste very chocolatey it’s just the texture is a bit rubbery. Mabey I’m just destined to fail wth cake recipes that use yogurt.

      • Reply
        Sharon Lam
        18 April, 2017 at 8:26 pm

        That is really odd, and it’s getting me curious to find out why! I use yogurt in a lot of my muffin recipes and it yields very good results. Some might have a crust when fresh and hot from the oven but once it cools the crust soften due to the moisture.If you do try buttermilk, please let me know how it turns out.

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