These are big bakery-style chocolate chip muffins that are really soft on the inside and loaded with chocolate. In a large mixing bowl, sift in the flour, unsweetened cocoa powder, baking soda and salt then set that aside. In another bowl add bittersweet chocolate and you will melt the chocolate. Do this over a double boiler or in a microwave. Once the chocolate is melted, let it cool down a little bit before adding the rest of the ingredients.

Into the melted chocolate add oil, eggs, brown sugar, yoghurt and vanilla extract. Whisk that together until combined then add in more chocolate chips and the dry ingredients that you sifted earlier then with a spatula fold the ingredients together, just fold until there are no lumps of flour.

Prepare your cupcake tins by lining them with liners then fill up the liners pretty much all the way to the top, this way you will have big muffins. One great thing about this recipe is you can freeze the batter in the liners and when you want to bake them for fresh muffins you just bake them off.

Finish off with a few more chocolate chunks on top then bake them off in a 375 degrees Fahrenheit (190C) oven for 17 to 18 minutes. You don’t want to overbake them because you want them to be lovely and fudgy.
on the inside.


  • ½ cup (2 ½oz/71g) all-purpose flour
  • ⅓ cup (1 ⅓oz/37g) cocoa powder, unsweetened
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup (4oz/115g) bittersweet chocolate chips
  • ½ cup (4floz/115ml) oil (canola, veg, sunflower, coconut)
  • ⅔ cup (4oz/115g) dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ⅓ cup (2 ½oz/71g) plain yoghurt, room temperature
  • ½ cup (3oz/85g) semi-sweet chocolate chips


  1. Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
  2. In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
  3. In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.
  4. Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yoghurt.
  5. Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.
  6. Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
  7. Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.
  8. Once cooled store at room temperature in an airtight container for up to 2 days.