Double chocolate chip muffins

I love trying new recipes for old favourites. Double chocolate chip muffins have to be a classic, crowd-pleasing bake, and this recipe is just delicious. So good eaten warm from the oven, or heated up for a few seconds so the chocolate chips melt slightly. It’s a great winter bake for a cosy evening treat.

Double Chocolate Chip Muffinsdouble chocolate chip muffins

Makes 12 large muffins


180ml milk
1 tbsp white vinegar
180ml vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp instant coffee & 80ml hot water, mixed
130g caster sugar
130g light brown sugar
220g plain flour
1 tbsp baking powder
1/2 tsp salt
75g cocoa
150g dark chocolate chunks


  1. Preheat your oven to 190°C/170°C fan/gas mark 5  and line a muffin tin with cases.
  2. Mix the milk and vinegar and leave for five minutes.
  3. Add the vegetable oil, eggs and vanilla.
  4. Mix the coffee and water and add to the milk mix.
  5. Add both sugars and mix it all together.
  6. Mix flour, baking powder, salt and cocoa in a separate bowl.
  7. Add to the liquid mixture and combine.
  8. Pop in your chocolate chunks and mix well.
  9. Divide the mixture into 12 cases.
  10. Bake for 25 minutes, until a toothpick or skewer comes out clean.
  11. Remove from the oven and leave to cool for five minutes before transferring onto a cooling rack.
  12. Eat warm and fresh from the oven.


Adapted from @bakingenvy.