Let’s bake some muffins

I rarely crave chocolate, and when I do it has to be something good. If you’re going to do it, you might as well do it well! I decided to make a light and simple chocolate recipe yesterday. These easy decadent double chocolate muffins just looked too good to say no to! They have such a great texture and you can make them even more decadent by adding in some Nutella in the middle. However, I was very happy with these as is. Adding chocolate chips into the batter, is a game changer. Hence, why they are called “decadent double chocolate muffins”.

I find that some muffins can be quite dense sometimes and almost too “cakey”. But these are reminiscent of a light Victoria sponge and have a rich chocolatey taste to them as well. This recipe also uses coconut oil instead of vegetable oil, but if you don’t have coconut oil that’s a great substitute. You can also use light brown granulated sugar if you don’t want to use white sugar.

How to store these easy decadent double chocolate muffins

I keep these in an airtight container outside the fridge. If you think you aren’t going to eat them within three days of making then I would suggest storing half in the fridge to keep them extra fresh. When you want to reheat, simply pop them in the oven or microwave for about 1 minute just to heat them up. Only place in the airtight container once they are cooled completely.

I hope you love this recipe as much as I do! Also don’t forget to tag me when baking anything, I love to see what you’re getting up to!