2026 Jun 15
Chocolate Chip Muffins
If you’re a chocolate lover, these Chocolate Chip Muffins are guaranteed to become a favourite. Rich, decadent and loaded with chocolate chips, they bake up beautifully with an irresistibly soft centre. Every bite is packed with deep chocolate flavour, making them perfect for dessert or an indulgent afternoon treat.
Try it out with Aunty D!
Ingredients:
• 220g all-purpose or cake flour
• 50g unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 150g sugar
• ½ cup chocolate chips (plus extra for topping)
• 2 large eggs
• 50g Medowlea, melted and slightly cooled
• 60ml vegetable oil
• 160g plain yoghurt
• 120ml milk
• 2 tsp vanilla essence
• 1 tsp instant coffee
Prep:
• Preheat oven to 220°C
• Line a muffin tin with muffin liners
Method:
The batter –
• Whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar
• Stir in chocolate chips until evenly distributed
• In a separate bowl, whisk eggs, melted Medowlea, vegetable oil, yoghurt, milk, instant coffee, and vanilla essence until smooth
• Pour wet ingredients into dry ingredients
• Gently fold until just combined, being careful not to overmix
Baking –
• Divide batter evenly among muffin liners, filling each about three-quarters full
• Sprinkle extra chocolate chips on top
• Bake at 220°C for 5 minutes
• Without opening the oven door, reduce the temperature to 175°C and bake for a further 14–16 minutes
• Remove from the oven and cool in the tin for 5 minutes before transferring to a wire rack
Fresh from the oven, these muffins are everything a chocolate muffin should be irresistibly gooey and perfectly moist. Enjoy them warm while the chocolate chips are still melty for the ultimate chocolate experience.
