RECIPE
Double Chocolate Muffins
Fluffy, rich and moist, these double-chocolate muffins are enriched with the creamy taste of Yorkie
April 25, 2025
Dark, rich and loaded with chunky Yorkie® pieces, these double chocolate chip muffins are a real treat! They’re perfect for afternoon tea, a bake sale, or any celebration where a touch of decadence is needed. Every bite is loaded with bold Yorkie® flavour with a moist and fudgy texture. They’re guaranteed to be the star of any spread, so don’t be surprised if you get asked for your secret recipe!
If you feel like the fresh burst of summer berries and smooth white chocolate, try our Raspberry and White Chocolate Muffins or Blueberry and White Chocolate Muffins. Or if you’re sticking with chocolate, you might want to check out our Smarties® Chocolate and Banana muffins, which are studded with crunchy pops of colourful Smarties®.
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How to Make Double Chocolate Muffins
What makes these double chocolate chip muffins so good is the combination of rich Yorkie® milk chocolate and the intense chocolatey flavour of cocoa powder. It’s double the chocolate fun for double the flavour!
Muffin Variations
Our double chocolate chip muffins are super versatile, and with a few tweaks, you’ll have a delicious new muffin flavour! For a tasty twist with chew and crunch, try using Yorkie Raisin & Biscuit Bar. For even more chocolate flavour, try the new limited-edition Yorkie Biscuit & Brownie Bar. For extra crunch, add two tablespoons of chopped toasted nuts or toasted coconut flakes to the mixture. To finish your muffins off in style, drizzle them with a little melted Milkybar®, or dust lightly with cocoa powder.
You will need
- A muffin tray
- 12 cupcake cases
Ingredients
- 250g self-raising flour
- 100g light soft brown sugar
- 40g cocoa powder
- ½ tsp bicarbonate of soda
- 310ml buttermilk, room temperature
- 125ml melted buttery baking spread
- 1 large egg, ideally at room temperature
- 1 tsp vanilla extract
- 2 x Yorkie® Bar (46g), chopped
Each muffin typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1422kJ/340kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Preheat the oven to 180°C/160°fan/gas 4 and either line the muffin tray with cases, or grease it well to prevent the mixture sticking.
- In a large mixing bowl, add the flour, sugar, cocoa powder and bicarbonate of soda. Mix to combine.
- In another bowl, add the low-fat buttermilk, melted buttery baking spread, egg and vanilla and mix to combine.
- Add the wet ingredients to the dry, then add most of the Yorkie®, but save some for the tops of the muffins.
- Gently fold to combine until there is no dry flour, but do not overmix. Too much mixing will cause gluten formation, which will make your muffins tough instead of tender.
- Spoon the mixture into the moulds and fill until they are three quarters full.
- Add the reserved Yorkie® to the tops, then bake for 20 minutes. You can check they’re ready by inserting a skewer or cocktail stick into the centre – it should come out clean.
Top Tip
- Yorkie® bars are chunky so cut the blocks into even pieces for the best chocolate to muffin distribution! The goal is to get a piece of chocolate in every bite. Another way of breaking up the chocolate is to put it into a ziplock bag and bash it with a rolling pin.
- Buttermilk adds tenderness to baked goods and a tang to help balance sweetness. You can find it in most major supermarkets, but if not, it’s easy to make by adding one tablespoon of lemon juice to 310ml of semi-skimmed milk. Let it stand for ten minutes – the lemon juice will cause the milk to curdle and thicken. Once this has happened, it’s ready to use.
- For the most satisfying serving, try a warm muffin with a cold glass of milk. The temperature different creates melty muffin magic!
Questions?
Store your muffins in an airtight container at room temperature to keep them tender. You can also store them in the fridge, but colder temperature will make the texture a little denser.
In an airtight container, your muffins will last for up to five days.
You bet! Simply freeze your muffins in an airtight container for up to three months.
Buttermilk makes muffins soft, tender and moist. It also has a slight acidity, which reacts with the bicarbonate of soda for extra lift during baking. Plus, buttermilk has a subtle tang that enhances the overall flavour while balancing the sweetness. If your local shop doesn’t have it, it’s easy to make your own – find out how in our top tips.
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