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Double Chocolate Chip Muffins

This easy recipe tastes great. Experiment with Dr. Oetker Extra Dark Chunks for a different taste sensation!

12 Muffins

Easy 20 Minutes



For the recipe  Double Chocolate Chip Muffins

For the Muffins:

9 Dr. Oetker Muffin Cases
275 g Plain Flour (9 1/2 oz)
3 Dr. Oetker Baking Powder Sachets x 3 sachets (15ml/1tbsp)
2 Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g/2oz)
115 g Caster Sugar (4 oz)
225 ml Milk (8 fl.oz)
115 g Unsalted butter (4 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
75 g Dr. Oetker Dark Chocolate Chips (3 oz)
75 g Dr. Oetker White Chocolate Chips (3 oz)
2 Medium Eggs




Double Chocolate Chip Muffins

Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Put the Muffin Cases in 12 deep cup muffin tins.


Sift the flour, Cocoa and Baking Powder into a bowl. Stir in the sugar and Dark and White Chocolate Chips and make a well in the centre.


Mix the eggs, milk, melted butter and Vanilla together and pour into the well, then stir to form a stiff, well-blended batter.


Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until well risen and firm to the touch. Transfer to a wire rack to cool. Delicious served warm.

1 serving = 87g

Nutritional Information for the recipe Double Chocolate Chip Muffins

Per Serving Per 100 g / ml
Energy 1239 kJ
296 kcal
1407 kJ
336 kcal
Fat 14.09 g 16.01 g
Carbohydrate 35.56 g 40.41 g
Protein 5.62 g 6.39 g