“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.
Best Moist Double Chocolate Muffins
Ingredients
- 1 cup 128g whole wheat/meal flour** (or all purpose flour if you don't have any, read note)
- 1 cup 128g all purpose flour
- 3/4 cup 150g castor sugar
- 1/2 cup 64g good cocoa powder (I used Valrhona)
- 1 tsp espresso powder ** optional, read note
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 175g chocolate chips
- 1 cup 245g greek yoghurt
- 1 egg
- 1/2 cup 120ml + 2 tbsp (30ml) milk
- 1/2 cup 120ml vegetable oil
- 1 tsp vanilla bean paste/vanilla extract
- 1/4 cup 45g chocolate chips for topping
Instructions
- Preheat oven to 180C.
- Line muffin pan with paper liners.
- In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
- Whisk to combine.
- In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
- Whisk till combined.
- Pour wet ingredients into dry ingredients.
- Using a spatula, mix until batter is just combined and still lumpy.
- Do NOT overmix!
- Spoon batter into prepared liners, and top with remaining chocolate chips.
- Bake for 18-20 mins or until skewer comes out with a few moist crumbs.
- Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
- Store in airtight container.
- Serve with a glass of milk.
Notes
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
Bon appetit!!
I am linking this post to the event “Little 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
106 Comments
Jasline @ Foodie Baker
6 May, 2015 at 8:18 amWho can say no to chocolate? This muffin looks gorgeous and delicious, how I wish I can have one… no maybe two!
delishar
15 May, 2015 at 5:58 amHi Jaslin!! Thank you so much! Please help yourself I'd love to share it with you.
megan c
6 May, 2015 at 2:28 pmwhy does it say two cups of diff flour?
delishar
6 May, 2015 at 3:21 pmBecause 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.
Alesia
5 May, 2016 at 12:22 pmHello can I use 2 cup of whole wheat flour instead?
Thanks
Sharon Lam
5 May, 2016 at 12:31 pmYes. But it will be dense. I’d recommend using wholewheat pastry flour
Anonymous
7 May, 2015 at 6:23 amHi thanks for sharing. Can I use quinoa flour and how much to use ?
delishar
7 May, 2015 at 10:52 amHi, i'm sure you can. However, I have no experience in baking with quinoa. Perhaps google might have a better answer for you.
junequek ch
8 May, 2015 at 12:07 pmHi 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.
delishar
8 May, 2015 at 1:12 pmThanks dear! Hmm 1 cup is 250g. 🙂
Victoria Bakes
10 May, 2015 at 7:57 amcannot resist… i am going triple mmmm just reading the ingredients…. taking away recipe luuuuu
delishar
15 May, 2015 at 5:55 amTake come muffins with you too babe!!
Zoe
14 May, 2015 at 4:10 amHi Sharon,
Just saw that Alice baked this recipe and she is loving it!!! I'm sure that this is a must bake recipe 😀
Zoe
delishar
15 May, 2015 at 5:56 amThank 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.
Cheryl - Bakingtaitai
15 May, 2015 at 1:10 amHi 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!
delishar
15 May, 2015 at 6:00 amHi Cheryl! Thanks for popping by! I saw yours and I love the use of the cream!
Eileen
15 May, 2015 at 2:34 amHi 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
delishar
15 May, 2015 at 5:54 amHi 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. 🙂 I hope that helps.
delishar
15 May, 2015 at 5:58 amThank you so much for your kind comments Florence! <3
kit
15 May, 2015 at 1:57 pmhi sharon
Can i replace the greek yoghurt with plain yoghurt?
delishar
15 May, 2015 at 2:20 pmHi kit, that's a good substitute.
teo huizi
30 May, 2015 at 4:30 pmHi Sharon, thank you for sharing the recipe! Is simple and easy 🙂 However my muffins taste a bit sour..is it becos of the Greek yogurt?
delishar
31 May, 2015 at 2:51 amHmm 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.
teo huizi
1 June, 2015 at 2:09 amHi 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!
delishar
1 June, 2015 at 2:00 pmHappy Vesak Day! Yup, that's the brand I usually go for. 🙂 Hope it works out for you this time!
Sharon
13 August, 2015 at 1:06 pmHi Sharon,
Can I replace egg with flaxseed meal?
Thanks
Sharon 🙂
Sharon Lam
13 August, 2015 at 10:52 pmHi, i’ve not tried but flax egg will be a recommended egg substitute.
tracy
25 August, 2015 at 4:31 pmNo need baking powder?
Sharon Lam
25 August, 2015 at 7:28 pmHi Tracy, no need. The baking soda works with the acid in the yogurt for the muffin to rise.
Shirley
6 September, 2015 at 9:08 pmHi, 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!
Sharon Lam
6 September, 2015 at 10:08 pmHi 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.
wendy
26 September, 2015 at 11:55 pmHi 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
Sharon Lam
27 September, 2015 at 9:17 amHi, I did the conversion and updated on the recipe post. You can use this conversion chart for future reference if you do not have standard baking measuring cups. 🙂 http://cafefernando.com/conversion-tables/
wendy
27 September, 2015 at 3:12 pmThank you so much for being such an angel :-* <3
Elaine
18 December, 2015 at 8:39 amHi Sharon, can use other types of cooking oil like canola/corn/coconut oil? Thanks in advance!
Sharon Lam
18 December, 2015 at 9:02 amHi 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. 🙂
Elaine
18 December, 2015 at 2:29 pmOh great! Thank you so much Sharon! Will try this recipe soon! Happy weekend to you and your family, cheers! 🙂
Michelle
5 January, 2016 at 6:00 pmHi 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?
Sharon Lam
6 January, 2016 at 11:20 amHi 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. 🙂 If you do try it, please let me know how it turned out.
Cheong lilian
24 January, 2016 at 12:15 pmHi sharon i would like to try out this recipe. Can i replace milk with water?
Sharon Lam
24 January, 2016 at 4:15 pmHi! Yes you can do that too. 🙂
grace lee
8 March, 2016 at 10:15 amHi Sharon… can i replace yogurt with buttermilk instead? Thank you very much… 😀
Sharon Lam
8 March, 2016 at 9:37 pmHi 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. 🙂
YJ
25 March, 2016 at 11:49 pmHi hi.. Can I replace vanilla extract with vanilla Essence? Or omit the extract entirely?
Can’t wait to try the recipe..
Sharon Lam
26 March, 2016 at 2:21 pmHi! Yes you can substitute or omit entirely. 🙂
Sara
17 April, 2016 at 2:21 pmI 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
Sharon Lam
17 April, 2016 at 7:48 pmIt 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.
Rowena
19 April, 2016 at 10:29 amHi Sharon, am keen to try out this muffin recipe. Hershey’s cocoa powder isn’t suited for this?
Sharon Lam
19 April, 2016 at 11:13 amHi Rowena, you can use hershey’s if you like. 🙂
Eva
2 May, 2016 at 1:17 amHi Sharon,
can you share why we can get Valrhona cocoa powder and chocolates? Thanks!
Sharon Lam
2 May, 2016 at 8:19 amHi Eva, I usually get mine from sunlik and kitchen capers. 🙂
Karen
17 June, 2016 at 11:11 amCan replace vegetable oil with light olive oil?
Sharon Lam
17 June, 2016 at 8:05 pmYes you can do that too.
Eva
26 September, 2016 at 2:01 amHi 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!
Eva
4 October, 2016 at 1:54 amHi Sharon, appreciate your advice as can’t wait to bake this again 🙂 Thanks!
Sharon Lam
4 October, 2016 at 7:27 amHi 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.
Eva
4 October, 2016 at 8:42 amThank you so much 🙂
Li Zhen
2 October, 2016 at 8:32 amHi Sharon, thanks for sharing this recipe! Have tried making it and it’s delicious! Gonna be in my Christmas bakelist 🙂 wanted to share that I added a cup of sliced almonds and some cocoa nibs in my batter and the result was wonderful too!
Sharon Lam
2 October, 2016 at 11:43 amThanks for the great feedback and for the variation! Gotta try it out too! 🙂
Flyn
25 October, 2016 at 8:51 amHi Sharon,
What brand of chocolate chips do you use? Thanks!
Sharon Lam
25 October, 2016 at 9:37 amI used hershey’s semi sweet. 🙂
Sindy
28 October, 2016 at 7:45 pmHi!
So no egg??
Sindy
28 October, 2016 at 7:48 pmOops sorry i see it now in the recipe
Lee Su Ling
8 November, 2016 at 1:14 amHi! 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?
Sharon Lam
8 November, 2016 at 7:24 amHi 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.
Carol
18 November, 2016 at 1:24 pmHi Sharon,
Can I use coffee extract instead of coffee powder. Thank you for sharing!
Sharon Lam
18 November, 2016 at 5:27 pmHi 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. 🙂
Rebecca
28 December, 2016 at 4:22 pmHi Sharon, what type of milk to use? Full cream milk?
Sharon Lam
29 December, 2016 at 12:16 amHi! I’ve used full cream fresh milk and low fat milk. Both works fine.
Rebecca
28 December, 2016 at 8:00 pmSorry got another question. Can the yoghurt be omitted? If not, what can I use to replace?
Sharon Lam
29 December, 2016 at 12:15 amYogurt is one of the key ingredients in keeping the muffin moist. Next best substitute is buttermilk.
Rebecca
29 December, 2016 at 1:09 amNoted.thanks a lot!
Bettie
6 January, 2017 at 10:18 amHappy 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,
Sharon Lam
6 January, 2017 at 1:31 pmHi 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.
Kings
23 February, 2017 at 1:42 pmHi!
The muffins look really good! Can I freeze a batch of them after baking?
Sharon Lam
23 February, 2017 at 9:19 pmHi! 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. 🙂
Ayisha
6 March, 2017 at 8:38 pmHey…..just heading to bake….can I use plain yogurt…is the ny thng special about Greek yogurt
Sharon Lam
6 March, 2017 at 10:24 pmYes you can also use plain yogurt
Ivy
1 April, 2017 at 11:11 pmCan this recipe by halved??
Sharon Lam
2 April, 2017 at 9:02 amYes
Sharon
2 April, 2017 at 10:14 amHi, 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
Sharon Lam
2 April, 2017 at 10:23 am150ml total. Sorry for the confusion, due to the conversion.
Rach
16 April, 2017 at 12:29 amHi. 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
Sharon Lam
16 April, 2017 at 10:59 amHi, 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?
Rach
16 April, 2017 at 4:53 pmYeah it’s fresh. Tbh i tried another yogurt recipe once and the same thing happened. I’m clueless as to why.
Sharon Lam
18 April, 2017 at 9:03 amHmmm 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 pmI 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.
Sharon Lam
18 April, 2017 at 5:35 pmLol! 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?
Rach
18 April, 2017 at 6:48 pmOh 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.
Sharon Lam
18 April, 2017 at 8:26 pmThat 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.
YY
17 May, 2017 at 10:21 pmHi! Just curious whether your muffins have a crispy top? I love those with a nice crust while remaining moist inside!
Also, do you think it’ll work out if I made these using milo powder instead of cocoa powder and milo drink instead of milk? I happen to have some which are expiring soon and i didn’t want to waste them but not sure if they’ll be a strong enough flavour to cover the sour yoghurt taste. Would appreciate your expertise! 🙂
Sharon Lam
18 May, 2017 at 8:06 amHi! It was crusty when it first came out of the oven. But then turn soft after it cooled completely. Because of how moist the muffin is, the crust doesn’t quite stay crispy on top. I’ve not tried using Milo powder. But from experience, Milo powder seem to make the bake product more moist as compared to cocoa powder. If the bake product is too moist, it’ll sink in the middle. You will not taste the yogurt in the recipe at all, the baking agent neutralizes it. Try making these soft chewy Milo Cookies if you wanna use up your Milo. http://delishar.com/2013/09/milo-cookies.html or this Milo brownies that is always a hit with guests and readers who made it. http://delishar.com/2013/10/smores-milo-brownie.html
YY
18 May, 2017 at 9:41 amThanks for the quick reply! In that case maybe I can lessen the amount of yoghurt i use to prevent it from being too moist…2/3 cup maybe? What do you think?
I’ve seen some recipes for milo muffins on other websites but they don’t look half as good as these chocolate muffins so was hoping I could just adapt from your recipe instead hahaha
and thanks for the suggestions! might make the brownies too; without the marshmallows and crackers though as i’ve always found dealing with marshmallows in bake products to be quite a mess. maybe mix it in with some chocolate chips instead! by the way, is the brownie the cakey kind or fudgey kind?
Sharon Lam
18 May, 2017 at 10:30 pmNo worries! You can try to cut to 3/4 cup to start off with. 🙂 As for the brownies, it’s kind of an in between, but more towards the cakey texture. Just make the cookies, both kids and adults love it!
YY
18 May, 2017 at 10:54 pmalright, thanks so much for your help! hope it’ll turn out fine!
Sharon
22 May, 2017 at 10:24 amHi morning 🙂
Can I kno if I can use my own milk powder (the matena & lactating type) to make it to 150ml in this muffin recipe ?
I wonder if tis milk powder wil serve the same purpose n have the same taste for the muffins ?
Sharon Lam
31 May, 2017 at 10:34 pmHi Sharon, sorry i missed your comment. I’ve not tried using milk powder. I don’t see why not though. Taste wise, I’m quite sure there will be a difference, subtle but quite sure it’ll differ from the original.
Sharon
12 June, 2017 at 11:26 pmHi… thanks for your reply 🙂
Tis muffin recipe calls for 150ml of Milk, so What I meant was, can I use (milk powder mix wit water) n make it into 150ml for tis recipe ?
Or it has to be fresh milk to do tis muffin ya ?
Sharon Lam
13 June, 2017 at 9:46 pmHi Sharon, I got your question. I don’t think it’d be a problem for you to use milk powder. However, I’m not sure how it might alter the taste.
Michelle How
25 July, 2017 at 5:07 pmHi Sharon, may I ask can yogurt substitute by sour cream for this recipe?
Sharon Lam
27 July, 2017 at 2:00 pmHi Michelle, yes. Sour cream can be used in place of yogurt too. 🙂
Michelle
27 July, 2017 at 2:33 pmThanks Sharon 😉 I’ve tried out with sour cream! It turns out yumilicious!! Thanks
Sharon Lam
27 July, 2017 at 3:38 pmHi Michelle! Thank you for the feedback, and I’m so glad you liked the recipe as well! 😉
Xh
21 October, 2017 at 11:06 amCan I replace milk with buttermilk instead?
Sharon Lam
21 October, 2017 at 9:00 pmHi, you can make your own buttermilk by adding vinegar or lemon juice to your milk and letting it sit out for 5-10 minutes. 1 tbsp vinegar to 1 cup fresh milk.
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10 October, 2018 at 8:45 am[…] Ingredients (makes about 18 muffins) as seen at Delishar […]