The Best Double Chocolate Muffins
BEST EVER DOUBLE CHOCOLATE MUFFINS
There’s something undeniably comforting about biting into a warm muffin that oozes with rich, melty chocolate chips. If you’re a chocolate lover, you’re in for a treat because here, we’re diving into the world of double chocolate chip muffins. These delights are perfect for breakfast, a sweet snack, or even as a dessert, and they’re sure to satisfy your chocolate cravings.
The Allure of Double Chocolate
Chocolate chip muffins are a classic, but when you have chocolate batter and chocolate chips, you take this treat to the next level. The combination of cocoa powder and chocolate chips creates a chocolatey delight – yum! Whether you’re enjoying these muffins for breakfast with a cup of coffee or as an evening snack, you just can’t go wrong!
These are the best double chocolate muffins you can make. They are soft, pillowy and rich. Complete with chopped dark chocolate, they are the best sweet treat to have on hand. Plus, if you eat them whilst warm, expect melty chocolate in the middle. Even better!
Using Grams Vs Cups
Whilst muffins used to be a rather American treat, this is an easy UK recipe that has everything in grams for accuracy and the best possible results. This recipe uses buttermilk rather than yoghurt or sour cream and uses vegetable oil alongside eggs, which gives you everything you need to have the best, most moist and fluffy muffins. When we say “UK recipe”, this typically means that we are working in grams and millilitres, instead of cups. There are a few reasons why we would do that:
1. Precision: Baking is a science, and precise measurements are crucial for successful outcomes. Using grams allows for a more accurate measurement compared to volume measurements like cups and tablespoons. It’s easier to achieve consistent results because grams are a more precise unit of measure.
2. Consistency: When you measure ingredients by weight in grams, you can replicate your recipes consistently.
3. Different Ingredients: Ingredients can have varying densities. For example, a cup of flour can vary significantly in weight depending on how it’s scooped and the humidity level. With grams, you don’t have to worry about the volume of the ingredient; you’re working with a specific weight.
4. Fewer Dishes: When you measure ingredients by weight, you often use fewer utensils and dishes. You can directly add ingredients to the mixing bowl or container, reducing the number of measuring cups and spoons that need to be cleaned.
Why use chopped chocolate over chocolate chips?
Using chopped chocolate instead of chocolate chips in recipes like double chocolate muffins offers a few advantages:
Texture: Chopped chocolate tends to melt differently than chocolate chips. When baked, chopped chocolate can create pockets of gooey, melted chocolate throughout the muffin, improving the overall bake as well as its texture and flavour.
Control over Size: Chopped chocolate allows you to control the size of the chocolate pieces. You can have larger chunks or smaller bits so that some melts totally into the batter and some are larger melty chunks that are just perfect when warm out of the oven.
Chocolate chips that you buy in the baking section typically contain less cocoa solids than a bar of chocolate which results in a higher melting point. This is why the chips are able to keep their form quite well whilst the muffins (or whatever else) bake and then they can solidify back to a similar shape as they cool.
This means that you don’t get great chocolate flavour since there are fewer cocoa solids and you also don’t get the melty chocolate, which for us, is a huge bonus when making these delicious muffins.
What type of chocolate is best for this recipe?
For this recipe, the best type of chocolate would be good quality dark chocolate, around 70% cocoa solids. In the Desert Island Dishes kitchen, this one from Green & Black’s is a firm favourite: Dark Cooking Chocolate 70% Cocoa. Otherwise, this is a great brand too: Callebaut Finest Belgian Dark Chocolate and easy to buy via Amazon! Buying chocolate in bulk is a cost-effective way to bake too.
How can you make parchment paper into muffin cases?
Cutting Parchment Paper: Cut parchment paper into squares or circles, depending on the size of your muffin tin. Each square should be large enough to fit into the muffin cups and have some overhang for easy removal after baking.
Shaping the Paper: Gently press the parchment paper squares into the muffin tin cups, moulding them to fit the shape. Use your fingers to press the paper against the sides and bottom of each cup, ensuring they stay in place, folding and gathering the edges of the parchment as you go around.
Using parchment paper as muffin liners not only helps prevent sticking but also makes it easier to lift the muffins out of the tin once they’re baked and cooled. Also, we find they look much better in this way than the typical cases you might buy in the supermarket as these just have a cuter, rustic feel.
- Yield: 6 muffins 1x
- 250ml buttermilk
- 120ml vegetable oil
- 2 eggs
- splash of vanilla
- 300g plain flour
- 180g sugar
- 65g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!)
- pinch of salt
- 200g dark chocolate, chopped into chunks
- In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt
- And then in a separate bowl mix the wet ingredients together
- Pour the two together and then add the chopped chocolate
- Scoop into a lined muffin tray and bake at 180 c for 20 mins.