Double Chocolate Muffins
Rich, bakery-tall muffins with cocoa in the batter and chips throughout.
Before You Start
A high starting oven temperature gives these the tall, domed bakery top, then you turn it down to bake through. The batter is thick, which helps the muffins rise up instead of spreading out. Keep the chips coming: some in the batter, a few pressed on top.
Instructions
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1
Heat the oven to 220°C / 425°F. The high heat is what gives the tall dome. Line a 12-cup muffin tin with paper cases.
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2
In a big bowl, whisk the flour, cocoa, sugar, baking powder, baking soda and salt. Stir most of the chocolate chips through.
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3
In a jug, whisk the milk, oil, eggs and vanilla. Pour into the dry bowl and fold just until barely combined. The batter should be thick and a little lumpy.
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4
Spoon into the cases, filling them right to the top. Press the rest of the chips onto the tops.
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5
Bake at 220°C for 5 minutes, then, without opening the door, turn it down to 190°C / 375°F and bake another 14 to 17 minutes, until springy.
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6
Cool in the tin for 5 minutes, then move to a rack.
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💡 Baker's tips
- Don't overmix. Stop as soon as the flour disappears, or the muffins turn dense and tough.
- Filling the cases to the very top is the secret to a proper bakery-style dome.
🔀 Make it your own
- Use half milk and half white chocolate chips for a triple-chocolate version.
- Add a handful of chopped hazelnuts for crunch.
📦 Storing & freezing
Airtight at room temperature for 3 days, or freeze for up to 2 months and reheat briefly.
❓ Frequently asked
Why start at a high temperature?
The burst of heat sets the outside fast and forces the batter up, which is what creates the tall, domed muffin top.
My muffins came out flat, why?
Usually overmixed batter or old raising agents. Fold just until combined and check your baking powder is fresh.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
