Single Serve Double Chocolate Muffin

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This Double Chocolate Muffin recipe is a chocolate bliss in a single serving! Soft, Moist, quick to make, it is loaded with chocolate and a touch of coffee.

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Why Try This Recipe?
Ingredients Needed
How to Make Double Chocolate Muffin
Substitutions You Can Make
Creative Variations You Can Try
Tips to Make It Better
How to Serve the Recipe
Storing and Reheating
FAQs
More Such Recipes
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Single Serve Double Chocolate Muffin

These are addictive, so I baked just three-enough for the three of us. Trust me, this is the best single-serve double chocolate muffin recipe that satisfies your sweet tooth in no time.

Why Try This Recipe?

Perfect Portion Control: No need to bake an entire dozen! This single-serve recipe ensures you enjoy just the right amount.
Super Moist and Fluffy: Thanks to yogurt, butter, and a touch of milk, every bite is irresistibly soft and tender.
Rich Chocolate Flavor: Cocoa powder paired with semi-sweet chocolate chips takes this muffin to the next level of indulgence.
Quick and Easy: All it takes is 20 minutes and simple pantry staples to whip up this treat.
Customizable: You can easily tweak the ingredients to suit your dietary needs or preferences.

Ingredients Needed

Egg: Adds structure and richness to the muffin.
Milk: Keeps the batter moist and helps achieve the perfect texture.
Vanilla: Enhances the flavor and adds warmth.
Yogurt: Contributes to the moist texture and subtle tang.
Butter and Oil: A mix of both for optimal texture-oil keeps it moist, while butter adds flavor.
Flour: The base of the muffin, providing structure.
Cocoa Powder and Coffee: The dynamic duo for a deep chocolate flavor.
Semi-Sweet Choco Chips: Pockets of melty chocolate for that indulgent experience.

Quantities are mentioned in the recipe card below.

How to Make Double Chocolate Muffin

Prepare Dry Ingredients: In a bowl, mix flour, cocoa powder, baking powder, salt, and instant coffee.
Combine Wet Ingredients: In another bowl, whisk melted butter, oil, and sugar until well-combined. Add the egg and whisk until pale.
Mix and Add Flavorings: Stir in half the milk, yogurt, and vanilla.
Incorporate Dry Mix: Slowly add the dry ingredients to the wet mixture. If the batter is too thick, add the remaining milk. Fold in choco chips.

Pour and Bake: Pour the batter into a parchment-lined muffin tray. Bake at 370°F for 5 minutes, then reduce the temperature to 270°F and bake for 15 more minutes.

Substitutions You Can Make

Egg-Free: Replace the egg with ¼ cup unsweetened applesauce or a flaxseed egg.
Dairy-Free: Use almond milk and dairy-free yogurt for a lactose-free version.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Sugar-Free: Swap sugar with a natural sweetener like coconut sugar or monk fruit.

Creative Variations You Can Try

Peanut Butter Twist: Add a dollop of peanut butter in the center before baking for a gooey surprise.
Nutty Delight: Sprinkle crushed almonds or walnuts on top before baking.
Fruit Explosion: Mix in dried cranberries or chopped dried cherries for a tangy contrast.
Spiced Chocolate: Add a pinch of cinnamon or chili powder to the batter for a unique flavor.
White Chocolate Bliss: Replace semi-sweet chocolate chips with white chocolate chips for a creamy twist.

Tips to Make It Better

Room-Temperature Ingredients: Ensure the egg, milk, and yogurt are at room temperature for smooth mixing.
Don't Overmix: Overmixing can lead to dense muffins; stir just until combined.
Use Quality Cocoa Powder: Opt for unsweetened cocoa powder for the best chocolate flavor.
Preheat Properly: A hot oven ensures the muffin rises well in the initial minutes of baking.

How to Serve the Recipe

Serve this moist double chocolate muffin with a cold glass of milk, a cup of coffee, or your favorite tea. It's also great as a quick breakfast, mid-day snack, or a cozy dessert option.

Storing and Reheating

Storing: Keep the muffin in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Reheating: Warm in the microwave for 10-15 seconds to regain that fresh-from-the-oven texture.

FAQs

Can I make this muffin without cocoa powder?

You can replace cocoa powder with an equal amount of flour, but it will no longer be a double chocolate muffin.

What's the role of coffee in this recipe?

Coffee enhances the chocolate flavor without making it taste like coffee.

Can I use dark chocolate instead of semi-sweet?

Absolutely! Dark chocolate adds an intense flavor.

Is this muffin suitable for a keto diet?

You can adapt it by using almond flour and a keto-friendly sweetener.

Why is my muffin dry?

Overbaking or using too much flour can result in dryness. Always measure accurately and check doneness with a toothpick.

More Such Recipes

Single Serve Double Chocolate Cookie
Single Serve Banana Bread
Basque Cheesecake
Single Serve Chocolate cookie

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