double chocolate chip muffins

Now you can make bakery-style, high top muffins at home. These gorgeous Double

Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that’s

absolutely PACKED with chunks of chocolate.

Seriously, you NEED these in your life.


250g (2 cups) plain flour

1 tablespoon baking powder

30g (1/4) unsweetened cocoa powder

125g caster sugar

250g dark chocolate chips

2 large eggs, beaten

310ml (1 1/4 cup) milk

90g (1/3 cup) unsalted butter, melted


  1. Preheat the oven to 190°C (375°F). Butter muffins tins or line them with paper cases.
  2. Sift the flour, baking powder, cocoa and sugar into a large bowl, then stir in 2/3rds (165g) of the chocolate chips.
  3. In a separate bowl or jug, combine the eggs, milk, and melted butter. Gently stir this mixture into the dry ingredients, taking care not to overmix. Remember: small lumps are fine and dandy.
  4. Divide the mixture between muffin tins and sprinkle the remaining chocolate chips over the top.
  5. Bake for about 20 minutes, or until cooked when tested with a skewer. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.