Double Chocolate Muffins
30 min 
12 
Get ready for a scrumptious adventure with this simple and easy recipe for Double Chocolate Muffins by Charlotte that celebrates the launch of Food Thoughts Oat Mylk Chocolate Chips across the UK stores. Crafted with the utmost care, these dairy-free chips are a testament to our commitment to using minimally processed, natural ingredients with no hidden nasties. What’s more, they boast an impressive 43% single-origin cacao solids, a mark of unparalleled quality that has already earned them a prestigious Great Taste award. So imagine the result of double chocolate muffins that pair our Organic Cocoa Powder with these chips! The stuff of dream!
Muffins, the delightful, hand-held treats, emerged as a cake concept that’s as playful as it is indulgent. Born on the other side of the Atlantic, these fluffy wonders quickly captured the hearts and palates of the rest of the world with their irresistible charm and creative potential. And yet, Charlotte’s creation is not just a muffin; it’s a symphony of chocolate, a celebration of tradition and innovation, and a testament to the magic that happens when exceptional ingredients meet culinary creativity. So, grab your apron and get ready to bake up some chocolicious joy with these Double Chocolate Muffins!
Note: our recipe makes 12 mini muffins, but you can make larger ones by doubling the content of mixture per cupcake cake. Just make sure you increase slightly the baking time.
You will need
- 250g self-raising flour
- ½ tsp fine sea salt
- 2 tsp baking powder
- 50g Food Thoughts Organic Cocoa Powder
- 100g caster sugar
- 60g light brown sugar
- 2 large eggs, lightly beaten
- 185ml whole milk
- 100ml sunflower oil
- 1 tsp vanilla extract
- 150g Food Thoughts Oat Mylk Chocolate Chips
Method
Heat the oven to 180C / 350F. Line a 12-hole muffin tin with tulip or paper cases.
Sift the flour, salt, baking powder and cocoa powder into a large bowl and make a well in the centre.
Beat the eggs and milk in a large jug or bowl, then tip the mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through our Oat Mylk Chocolate Chips.
Spoon the mixture between the cupcake cases and top each one with some extra chocolate chunks, if you desire.
Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack before serving.
