I love making muffins, and my family loves eating them. Lol! One of the biggest reason why I like making muffins is because it is so simple to make. Most or almost all of my muffin recipes doesn’t require a mixer, and is all done in a bowl. Making clean up very easy too!
Ever since the girls started at their new school, I have to pack snacks for them to bring to school. So every now and then the girls will ask for their favourite Double Chocolate Muffins. So using that recipe, I added a little more goodness to it by cutting down on the chocolate chips and added some anti-oxidant rich berries into the mix.
My girls and husband absolutely loved it! I had some guests over in the morning for a meeting, and they got to taste these freshly baked muffins. They loved it as well! Unfortunately, I ran out of wholewheat flour the day I made them. However, feel free to substitute 50% of the flour for wholewheat flour if you want a little more fiber in your muffins. 🙂
Double Chocolate Berries Muffins
- 2 cup 256g plain 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
- 3/4 cup 130g chocolate chips
- 1 cup 245g greek yoghurt
- 1 egg
- 1/2 cup + 2 tbsp 150ml milk
- 1/2 cup 120ml vegetable oil
- 1 tsp vanilla bean paste/vanilla extract
- 1 cup 150g blueberries
- 24 raspberries for topping
- Preheat oven to 200C.
- 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!
- Fold in blueberries.
- Spoon batter into prepared liners, and top with 2 raspberries on each muffin.
- Bake for 18-25 mins or until skewer inserted, 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.
This recipe yields 12-18 muffins. Fill 3/4 full for 18 regular muffins or full liner for large muffins. I mad large muffins here. Adjust baking time to suit.
SEE LI ZHEN13 November, 2016 at 10:38 pm
I substituted the same recipe with matcha, white choc and almond flakes. Tasted really good too! 🙂 thanks for sharing this recipe!
Sharon Lam14 November, 2016 at 7:08 am
Hi Li Zhen! Your combi sounds absolutely delicious!