After growing up and living in London until the age of 37 finding a good coffee shop or café, which made their own double chocolate muffins, was easy. However after moving to a small town in the highlands of Scotland, finding a café that made their own double chocolate muffins was very hard. There is a bakery in the town and it is very good and popular with the locals and the tourists. But double chocolate muffins are not very Scottish! And the bakery sticks to good old fashioned Scottish favorites such as Shortbread, Millionaires’ shortbread and Bridies (a small meat pie) so I decided to make my own double chocolate muffins. Over the years I have tried and tested many different recipes but to no avail! Until I experimented with different muffin ingredients myself and so with a little bit of patience I have finally made a double chocolate muffin recipe that tastes great but also remains moist even after a week! Not that they last long in this house! Follow these simple instructions and make delicious double chocolate muffins.
Ingredients For The Double Chocolate Muffins
- 1 3/4 cups – 237g plain flour
- 2 teaspoons of baking powder
- ¼ teaspoon of baking soda
- ½ cup 68g cocoa powder
- 3/4 cup – 95g granulated sugar
- ½ cup – 120ml butter melted
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cup – 300mls milk
- 1 packet – 250g white chocolate chips
How To Make The Double Chocolate Muffins
First melt the butter, for speed or if you have just taken the butter from the refrigerator, pop it into the microwave for 10 to 20 seconds. Grease or line your muffin tin with paper muffin cases.
Take a large bowl and mix together the flour, sugar, baking powder, baking soda, and cocoa powder and then set to one side.
In another bowl using a hand or electric whisk, whisk the milk, butter, egg and vanilla extract until combined.
Next poor the milk mixture over the flour ingredients and stir lightly, just enough to moisten the flour mix, no more.
Put to one side half of the white chocolate chips and add the rest of the chocolate chips into the muffin mix and ensure they are well combined.
With a large tablespoon fill the lined or greased muffin tin and sprinkle the remaining chocolate chips over the tops of the muffins. Bake in a preheated oven at 190C, 375F or gas mark 5, and cook for 25 to 30 minutes. For a fan assisted oven reduce cooking time by 5 minutes.
The double chocolate muffins are ready when they spring back after being lightly touched. Remove from the oven and place on a cake rack, when the muffins have completely cooled they can be kept in an airtight container and will keep fresh for just over a week, that’s if they last that long!!
When making these muffins for the first time, you may be concerned that the consistency of the muffin recipe is very fluid. Don’t panic! this is how it is meant to look! The first time I made these muffins I was convinced that they wouldn’t turn out firm and tasty! I was wrong! And now make these muffins every few weeks. You May also like to try my blueberry muffin recipe. Enjoy!
