Double Chocolate Chip Muffins with Chocolate Streusel and Chocolate Mini Eggs

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Soft, moist, fluffy chocolate muffins studded with dark and milk chocolate, topped with a crunchy streusel and finished with chocolate mini eggs. What an outstanding start to Easter morning!

Surprisingly, these delectable muffins are not over-sweet. The dark chocolate, sour cream and olive oil balance the sugars and milk chocolate perfectly. Furthermore, whilst cocoa powder can dry out baked goods, the sour cream and olive oil ensure that the muffins stay moist and soft, without having to add excessive sugar to compensate.

You can freeze these muffins before cooking and cook them when you need them!

Get ready for Easter Sunday by making up a batch of these muffins and, instead of cooking them, pop them (in the paper cases in the baking tray) immediately in the freezer. As soon as they are frozen. cover with cling film and save until you want to bake them. More precise details, are given below.

How to make Double Chocolate Chip Muffins with Chocolate Streusel and Chocolate Mini Eggs

Collect all your ingredients together:

Chocolate Streusel –

• unsalted butter
• Demerara sugar
• plain/all-purpose flour
• unsweetened cocoa powder
• fine salt
• dark chocolate, or chocolate drops, 70% cocoa solids, chopped

Wet Ingredients, cocoa and sugars –

• olive oil
• sour cream
• egg
• soft brown sugar
• caster sugar
• unsweetened cocoa powder
• instant coffee powder

Dry Ingredients –

• plain/all-purpose flour, sieved
• baking powder
• bicarbonate of/baking soda
• fine salt
• mini egg chocolate or your favourite milk chocolate, chopped
• dark chocolate, 70% cocoa solids, chopped

Topping –

• mini eggs
• dark chocolate, 70% cocoa solids, melted, chopped

First, make the chocolate streusel:

1. Weigh the butter into a small saucepan and melt over a moderate heat. Add the sugar, flour, cocoa and salt.
2. Mix thoroughly and set aside to cool.

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Next make the muffins:

1. Finely chop the dark chocolate, for the streusel and the cake batter, and set 25g aside for the streusel topping.
2. Weigh the olive oil, sour cream, egg and sugars into a mixing bowl. Sieve over the cocoa and coffee powder.
3. Mix thoroughly with a balloon whisk.
4. Sieve over the flour, baking powder, bicarbonate of soda and salt.
5. Fold until nearly mixed in and a few flecks of flour remain.
6. Add the 75g of chopped dark chocolate, as well as the chopped mini egg or milk chocolate, and fold in. Be careful not to over-mix at this stage.
7. Using an ice cream scoop, divide the batter equally between the 9 muffin cases.
8. Break the cooled streusel into small pieces, add the remaining 25g chopped dark chocolate and stir well.
9. Sprinkle the streusel over the top of the muffins. If freezing before cooking, put in the freezer in the tin immediately. It is important to do this straight away to prevent the raising agents activating. When frozen, cover with cling film.
10. Either:
    • if cooking immediately – cook in the centre of a pre-heated oven at a high heat for 5 minutes, OR
    • if cooking from frozen – put the frozen muffins in the centre of a pre-heated oven at a high heat for 10 minutes.
11. After 5 minutes (or 10 minutes if the muffin batter was frozen), turn the oven down to fan oven 160°C/180°C/350°F/Gas 4 and cook for a further 15 – 20 minutes, or until the muffins are cooked.
12. Remove from the oven when they are cooked and leave to sit for 5 – 10 minutes before transferring to a wire cooling rack.

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Finish the muffins:

1. Melt the remaining 40g dark chocolate in a microwave or bain marie.
2. As soon as you have transferred the muffins to the cooling rack, add a spoonful of melted chocolate and 2 mini eggs to the top of each muffin.
3. Eat warm or at room temperature. Whilst they are best eaten on the day they are made, they will store well, if kept in an airtight container. Store for 1 – 2 days at room temperature or up to 2 – 3 days in the fridge. (Remember to take them out of the fridge and allow them to come to room temperature before eating.) Muffins can be quickly re-warmed in the microwave, if necessary.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.