food 4 tots

Double Chocolate Muffins

double chocolate muffins, chocolate, chocolate chips, muffins, toddler, snack, cocoa powder, mixing method

Recipe for Double Chocolate Muffins

Source: Adapted and modified from Nigella Lawson

Make: 14 small muffins (6ch opening diameter x 4cm base diameter x 3.5cm depth)


Group 1 (dry ingredients)
250 grams plain flour (all purpose flour)
25 grams cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
110 grams castor sugar
¼ teaspoon salt
100-150g chocolate chips (reserve 20g for sprinkling)

Group 2 (wet ingredients)
1 large egg* (about 65g with shell) – lightly beaten
250ml milk mixture* (3 tablespoons Greek-style yogurt (note 1), filled the remaining amount with milk)
90ml vegetable oil (I used extra virgin coconut oil)
(*- at room temperature)


  1. Pre-heat oven to 210°c.
  2. Sift plain flour, cocoa powder, baking powder and baking soda in a large mixing bowl. Add in sugar, salt and chocolate chips and whisk to combine. Make a well in the center of the mixture. Set aside.
  3. In a separate small bowl or jug, whisk milk, yogurt, egg and oil until well combined.
  4. Pour the wet ingredients over the dry ingredients. Mix using a hand whisk and half way change to a rubber spatula. Fold until the flour just disappears (do not over mix, or else the muffins will be hard and dense). The batter will be slightly lumpy.
  5. Pour the batter into a piping bag (note 2) and pipe into the muffin cups until each cup is 90% full. Another way is to spoon the batter into the muffin paper cups. Sprinkle the remaining chocolate chips on top.
  6. Bake at 210°c for 2 minutes, 190°c for 11 minutes and 180°c for a further 2 minutes (note 3, 4 and 5), or until the muffins are dark, risen and springy. After baking, leave the muffins inside with the oven for a further 3 minutes. Let the residue heat in the oven cook the muffins.
  7. Transfer the muffins to a wire rack to cool.


  1. Yogurt makes the muffins stay moist. Greek-style yogurt is creamier and thicker than normal plain yogurt. You can use either one, or substitute the amount with milk.
  2. You can create your own piping bag by using a clean square or rectangular plastic bag. Transfer the mixture into the bag, tighten the opening with a rubber band and cut a small corner for squeezing. You may need to cut a bigger hole so you can squeeze the chocolate chips out easily.
  3. Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. You may refer to my early post on how to get a nice dome effect.
  4. Baking time for small muffins is 15 minutes, and large muffin is 20 minutes.
  5. The baking time and oven temperatures may vary depending on the oven, the size of muffins or the type of muffin cups. So please do your own experiment.
  6. You can keep these muffins for 2-3 days in the fridge, or freeze inside a zip-lock bag for future consumtion. Whenever you feel like eating them, thaw them completely first and then place them inside a preheated oven/ toaster oven for 5 minutes (power off) before serving.


step by step, tutorial, double chocolate muffins, chocolate, chocolate chips, muffins, toddler, snack, cocoa powder, mixing method

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  1. Alice says:

    Anything with chocolate is my son’s favourite too! I am sure he will definitely love this to bits. A must try recipe for this coming Xmas.

  2. tigerfish says:

    It is good to hear about kids learning about food through hands-on, eyes-on, ears-on 🙂

  3. mycookinghut says:

    I love chocolate dessert of any kind!! Looks delish!

  4. These chocolate muffins look so rich and divine!

  5. Nicole says:

    Hi hi,

    I bake this muffins, just ommiting the yogurt. It’s abit crumbly. Is it due to the lack of yogurt?


    • food-4tots says:

      Nicole: Did you mean that your muffins were dry? Yogurt is an important ingredient to keep your muffins moist. Omitting it will surely affect the texture of the muffins. 🙂

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