Triple Dark Chocolate Yoghurt Muffin

I’ve always been a fan of muffins, especially chocolate muffins. I would buy them from the many cafes in Singapore, but most of the time I find them too sweet to my liking. Thus I decided to make a batch of my own at home and I was pretty pleased with it! The result was a very chocolatey and moist muffin that was not too sweet, achieving the perfect balance of flavours and textures to create one delectable treat! Simply decadent! Yum!

I also had one person in mind when I was making this, my 5 year old grand nephew living in LA who loves dark chocolates! I am certain that he would love these muffins as much as I do.

Ingredients (yield 8 muffins)

  • 230g all purpose flour
  • 50g unsweetened cocoa (Valrhona)
  • 2 tsp double acting baking powder
  • 1 tsp baking soda
  • 55g white sugar
  • 50g brown sugar
  • 125g salted butter (cube)
  • 200g belgian dark chocolate chips/chunks plus 40g extra for topping
  • 125g eggs (beaten)
  • 5g instant coffee granules
  • 1 tsp vanilla
  • 120g plain yoghurt
  • 100g Belgian dark chocolate chips/chunks to be melted
  • 240g milk


  • Preheat the oven at 220 degree celsius. Prepare the muffin tray lined with muffin cups
  • Sift all dry ingredients together. (Flour, sugar, baking powder, baking soda, cocoa). Whisk and set aside
  • Warm the milk, vanilla and yoghurt in a milk pan. Add in the coffee. Mix until all the coffee granules are dissolved. Remove from the heat.
  • Add the butter and 100g of chocolate chips. Stir well until all the chocolate chips and butter are melted. Let it cool down before adding the next steps
  • Add in the eggs, whisk well until all combined. Add the wet mixture into the dry ingredients. Use the spatula to mix until combined. Be careful not to over mix!
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin cups. Fill it up to 85 percent full
  • Top with more chocolate chips
  • Bake the muffins for 5 minutes, then lower the heat to 190 degree celsius. Bake for another 15-18 minutes. Note that my muffins are slightly bigger, weighing about 150g each , hence I baked it at 18mins. Please adjust the timing if your muffins are smaller.
  • Allow it to cool down completely on a wire rack

Note: Fill up some water on empty muffin holes to protect your tray.


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