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.

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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Single Serve Double Chocolate Muffin

Rekha Kakkar

Craving a decadent chocolate treat? Try this Single Serve Double Chocolate Muffin Recipe! Moist, fluffy, and ready in 20 minutes, it’s the perfect indulgence for chocolate lovers.

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Prep Time 5

Cook Time 25

Course Dessert, Snack

Cuisine American, continental

Servings

Ingredients

1 Egg whisked
2 tbsp milk
Vanilla scraped
1 .5 tbsp Yogurt
2 tbsp Butter
1 tsp oil
3 tbsp Sugar
6 tbsp Flour
½ tsp Baking powder
3 tbsp Cocoa powder
1 Pinch Salt
½ tsp Instant coffee
2 tbsp Semi Sweet Choco Chips

Instructions

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.

Notes

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.