These double chocolate muffins are lovely at any time of the day with a light and fluffy texture. The addition of yoghurt, makes them so soft. You can change the flavour by using different flavoured yoghurt or just plain yoghurt, if you prefer. I really like them with a berry yoghurt but apricot or mango is good too.
Lac-free or Dairy free
These muffins are easy to make lac-free or even dairy-free:
- You can replace butter with nuttelex or other dairy-free margarine.
- Use lac-free milk or soy milk instead of whole dairy milk.
- The yoghurt can be switched with lac-free yoghurt or coconut yoghurt or even coconut cream.
- Dairy-free choc chips eg. Sweet William products are found at most supermarkets.
Secret to great muffins!
The secret to good muffins is don’t over mix the mixture. I use a fork to mix the dry ingredients and then use it to mix the wet ingredients. When mixing the two together, just fold together until there are no bits of flour showing.
When putting the mixture into the muffin tray, use a 1/4 c measure and try and only put one amount into each pan/hole. Don’t keep adding mixture, as this disturbs the mixture already in the pan. With a bit of practice, this is not difficult.
I learnt how to make muffins from Alison Holst’s “Marvellous muffins” and this is my take on her recipe. Enjoy x
Double Chocolate Muffins
Soft, chocolate muffins with yoghurt.
Ingredients
Instructions
-
Prepare Dry Ingredients
Turn oven to 200C bake.
Measure out the flour, baking soda, caster sugar and cocoa powder into a medium mixing bowl.
Mix thoroughly with a fork, until light and there are no lumps.
-
Prepare wet ingredients
Melt the butter, cool slightly, then add egg, yoghurt, milk and vanilla.
Mix with fork until well combined.
-
Pour the wet ingredients into the dry ingredients and fold in gently until no dry flour bits remain.
Use a 1/4 c measure to place mixture into greased muffin trays or silicone cupcake cases.
Sprinkle each muffin with a few chocolate chips.
Bake for 10-12 minutes (at 200C) or until the tops spring back when pressed lightly.
Leave to stand in the tray for a few minutes, before removing and cooling on a cooling rack.
Note
I use silicon muffin/cupcake cases dropped into my muffin trays, they are so easy to use. The muffins pop out easily and the cases can be cleaned in warm, soapy water.
You can just grease muffin trays, I really like these Goldtouch muffin trays from Williams-Sonoma.
