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Double Chocolate Chunk Muffins


– 130 ml espresso (or 130 ml boiling water mixed with 1 tsp instant coffee powder)
– 110 ml flavourless oil, such as sunflower oil
– 170 grams brown sugar
– 220 ml milk
– 80 grams yogurt
– 40 ml fresh cream
– 200 grams chocolate chips
– 280 grams all-purpose flour
– 1 tablespoon baking powder
– 1/4 teaspoon baking soda
– 50 grams cocoa powder


Step 1. Preheat your oven to 200C/400F. Line a muffin tray with 12 parchment liners.

Step 2. Mix the cocoa powder with instant coffee to form a paste and set aside.

Step 3. In a separate large bowl, combine oil and sugar.

Step 4. Whisk in the cocoa paste, followed by milk, cream and yogurt. Mix until smooth.

Step 5. Sift in the flour, cocoa powder, baking powder and baking soda and fold.

Step 6. Stir in the chocolate chunks.

Step 7. Divide the batter into the muffin moulds and top with extra chocolate chips .

Step 8. Bake for 10 minutes in the hot oven, and then reduce the temperature to 180C/350F before baking for an additional 10-15 minutes. This gives the muffins a perfect dome shape.

Step 9. After baking, allow the muffins to cool and ENJOY!

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