Double Chocolate Muffins Again

The chocolate muffin obsession continues, and after playing around with a few different versions, this one was today’s favorite. What Fuzz and I liked about these were that the crowns were high and the insides were moist and neither too heavy nor too sweet. Not that making moist muffins is difficult, but sometimes muffin recipes with high crowns, particularly chocolate muffins, tend to be a little on the dry side. These aren’t.

One trick we did with this batch was we started with a 500 degree oven to “lock in” the crown. After the muffins cooked for a little less than two minutes, we reduced the heat to 375 to cook the muffins without burning them. If you try them, let me know. At this point, I don’t think I will ever find the perfect chocolate muffin. Much like chocolate chip cookie, it’s a never-ending quest.

chocolate muffins 2aD

Double Chocolate Muffins (Again...Sheesh!)
Prep time
Cook time
Total time
Double chocolate muffins made with yogurt
Recipe type: Breakfast
Serves: 12
  • 7 tablespoons unsalted salted butter
  • 2 cups minus 2 tablespoons all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon Morton Kosher salt (omit if using salted butter)**
  • 1 cup granulated sugar
  • 1/3 cup unsweetened natural cocoa powder
  • 1/3 cup milk
  • 1 generous tablespoon honey
  • 1 large egg
  • 1 cup plain yogurt
  • 1 1/4 teaspoon vanilla
  • 2/3 cup extra dark or semi-sweet chocolate chips
  1. Preheat oven to 500 degree F. Line 12 muffin cups with paper liners.
  2. Melt the butter in a medium size microwave-safe bowl and set it aside to cool for a few minutes.
  3. Sift the flour, baking powder, salt, sugar and cocoa powder into a large mixing bowl.
  4. Whisk the milk, honey, egg, yogurt and vanilla into the bowl with the melted butter. Scrape the yogurt mixture into the flour mixture and stir with a wide spatula scraper until mixed – it should be lumpy. Stir in the chocolate chips. At this point, the batter should be thick enough to kind of pile into the muffin cups. It should not be soupy or runny at all.
  5. Divide the muffins evenly among the muffin cups filling the muffin cups as high as you can. Put the muffin cups on the center rack, close the oven and bake at 500 for about 1 ½ minutes. Reduce heat to 375 degrees F. and cook for another 18-20 minutes at 375 degrees F until a toothpick inserted in center comes out clean. Let the muffins cool.

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  1. jasmine says

    These look like they could make great Muffin Tops! Oh how i’d love to master a just “Muffin Top” recipe : )

  2. says

    Meryl, yes! That’s one of my favorites. If you look through the chocolate muffin category, you’ll see quite a few variations on that one recipe. The only problem I have with that recipe is it’s a little on the dry side when I make it — not terribly dry and pretty much like a muffin should be, but I was looking for something a little bit moister and softer textured this go-round. But yes, I love that recipe.

  3. Meryl says

    Hi Anna,

    I just checked, and see you used part whole wheat pastry flour – I think that could have contributed to the slightly dry texture. Also, I don’t know if you used the weight measurements or not, but I tried them with both volume and weight measurements, and the ones with the weight measurements came out with the best texture.

    I love reading all these chocolate muffin recipes on your site (not to mention all the other great recipes)! I’ve copied and pasted the Double Chocolate Muffins from Dianas Desserts. Thanks!

  4. says

    Thanks for checking, Meryl. I’ve made them with both kinds of flour and I go back and forth between weight and volume. I actually like the recipe a lot and by calling them “dry” I’m making them sound bad. They’re not. They’re great, but I wanted to try a moister muffin with a bigger crumb. I’d say this recipe is a little moister — not better, just a different style texture.

  5. says

    I think I’m going to make these on Monday for the school holiday. 🙂 I’ll report back and let you know my results. Thanks, Anna! 🙂

  6. says

    I wanted to make your more recent “easy” recipe but realized I didn’t have SR flour OR condensed milk so I made these ones. Mine didn’t look anything like yours but they were quite yummy. The tops (the best part) were not that great warm. They had a cruncy/chewy texture that I didn’t love, but a couple of hours later they were muuuuuch better. I love the insides warm and after they had cooled off, too. I will definitely make these ones again! Thanks!

  7. says

    Thans for trying them! These muffins do have kind of a “shell” to them. My first batch was almost brown like with a soft, muffin center.

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