Cosy Cottage Baking: Irresistible Chocolate Muffin Recipe

Who doesn't love a good, fluffy chocolate muffin? This is one of those recipes that makes everyone happy; at least, it does in my family. With their rustic feel, they exude warmth and comfort, as if they've just been pulled from the oven by your grandma in her cosy kitchen. These indulgent double chocolate muffins are simple and quick to make, perfect for treating your family to a snack they will all love! My husband and I enjoy pairing them with a cup of coffee, while my older son chooses a glass of milk.

I highly recommend you watch the video on how I make them. Below, you can find all the ingredients and instructions for clarity. Enjoy, Adriana x

Ingredients:

• 1¾ cups (220g) plain flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup (50g) cocoa powder
• 1 tablespoon instant coffee granules
• ¾ cup (180ml) milk
• ½ cup (120ml) vegetable oil
• 1 cup (200g) brown sugar
• ¾ cup (180g) thick plain yogurt
• 1 large egg
• ¾ cup (130g) chocolate chips

Method:

1. Preheat the oven to 220°C (Gas Mark 7).
2. Prepare the dry ingredients: In a large bowl, whisk together the plain flour, baking soda and salt until well combined.
3. Prepare the wet ingredients: In a separate bowl, combine the cocoa powder and instant coffee granules. Heat the milk until hot (about 1.5 minutes in the microwave), then pour it over the cocoa mixture, stirring until smooth. Add the brown sugar, vegetable oil, yogurt, and egg to the cocoa mixture, mixing well after each addition.
4. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; it's okay if the batter is slightly lumpy. Overmixing can lead to dense muffins.
5. Add chocolate chips: Fold in approximately ¾ of the chocolate chips, reserving the rest for topping.
6. Fill the muffin cups: Divide the batter evenly among 12 muffin cups lined with paper liners. Sprinkle the remaining chocolate chips on top of each muffin, concentrating them in the center.
7. Bake the muffins: Place the muffin tray in the preheated oven and bake at 220°C (Gas Mark 7) for 5 minutes. Then, without opening the oven door, reduce the temperature to 190°C (Gas Mark 5) and continue baking for an additional 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool the muffins: Once done, remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• Heating the milk helps dissolve the cocoa powder and coffee granules more effectively, enhancing the chocolate flavour.
• Starting with a higher baking temperature and then reducing it helps achieve a well-risen muffin with a nice dome shape.
• Ensure all wet ingredients are at room temperature before mixing; this helps achieve a smoother batter and better-textured muffins.

Watch my slow living vlog, featuring baking chocolate muffins and sewing a pincushion (click for DIY tutorial)