Double Choc Muffins

Double Choc Muffin | #lunchboxtreats #muffin #recipe


It’s School Holidays here in NSW and we are in desperate need of some morning and afternoon tea! I made these double choc muffins and they are absolutely scrumptious. They are great for a snack, or even dessert, and yes they will even be amazing as lunchbox treats (even though I know you don’t want to be thinking about school drop off and pick ups just yet).

This recipe is super freezer friendly – freeze them in the muffin tray after baking until hard to the touch, then place them in containers, ziplock bags or cling film. Whatever takes your fancy.


These are a hit with the whole family. So much so, I wish I made a double batch.

I hope your family love them too!


Double Choc Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 12 Muffins

Double Choc Muffins


  • 1 3/4 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 3/4 cup caster sugar
  • 3/4 cup chocolate chips
  • 1 cup milk
  • 1 egg
  • 1/3 cup vegetable oil


  1. Preheat oven to 180C. Line a muffin tin with patty cases
  2. Sift the flour, baking powder, baking soda and cocoa powder together
  3. Mix through sugar and chocolate chips
  4. Add all liquid ingredients into a small bowl and whisk together
  5. Mix the wet ingredients into the dry ingredients until just combined. Don't over mix
  6. Spoon into the muffin tin and bake for 20 minutes or until they have risen. If you are unsure, poke a skewer through the centre of a muffin and if it comes out dry they are cooked


Today I am linking up at

Fabulous Foodie Fridays at Bake Play Smile and Create Bake Make

Bake Play Smile


Thanks for stopping by,

Sheridan Anne



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