These light and fluffy one bowl double chocolate muffins are made with simple pantry ingredients and are packed with rich chocolate flavour. They're the perfect lunchbox treat, afternoon snack or easy bake to share with whānau (family) and hoa (friends). Enjoy them as they are, or top them with a silky pani reka tiakarete (chocolate buttercream) for an extra-indulgent treat.
Why you will love these double chocolate muffins:
I created this recipe with Pams to celebrate Matariki 2026. These one bowl double chocolate muffins are simple to make and are perfect for sharing when you're hosting manuhiri (guests). Made with everyday pantry ingredients, they bake up light, fluffy and packed with rich chocolate flavour. They're ideal for lunchboxes, morning tea or an afternoon treat, and you can enjoy them just as they are or top them with a simple chocolate buttercream when you're after something a little more indulgent.
More Muffin Recipes to Enjoy:
If you enjoyed these one bowl double chocolate muffins, be sure to check out some of my other easy baking recipes. My Chocolate Ganache Muffins are perfect for serious chocolate lovers, while my Hummingbird Muffins and Passionfruit Muffins are delicious fruity options. If you're in the mood for something a little more indulgent, you'll also love my Banana Cupcakes.
A Few Ingredient Tips:
- Brown Sugar: Huka hāura (brown sugar) works best in this recipe because it adds moisture into the mawhene (muffin).
- Oil: Use whatever oil you have on hand but a neutral flavoured one is best.
- Yogurt: Use an unsweetened yogurt. If you want a dairy free option, a coconut yogurt works well.
- Chocolate Buttons: I used milk chocolate buttons in this recipe to contrast with the rich chocolate muffin but white or dark buttons will work well too.
HOW TO MAKE THESE CHOCOLATE MUFFINS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 160 °C bake or 150 °C fan bake.
Line a 12 capacity muffin tray with muffin cases.
2. Combine the Wet Ingredients:
Add the huka hāura (brown sugar), wanira (vanilla), hēki (eggs), noni (oil) and miraka tepe (yogurt) to a large bowl.
Using a whisk, whip for around minute until smooth.
3. Add the Cocoa:
Sift in the kōkō (cocoa) and using a whisk, stir until all of the kōkō (cocoa) is dissolved into the mixture.
4. Mix in the Dry Ingredients:
Sift the puehu parāoa noa (plain flour), pēkana paura (baking powder), pēkana houra (baking soda), then add the pātene tiakarete (chocolate buttons).
Whētuihia te kai katoa (fold it all together), only mix it until everything is just combined here and no more.
5. Bake the Double Chocolate Muffins:
Divide the mixture between the prepared cases.
Add an extra pātene tikarete (chocolate button) on top of each one if you want.
Bake for 25 minutes or until the muffins spring back in the centre when pressed.
They are delicious served warm or top them with this simple buttercream.
6. Make the Chocolate Buttercream (Optional):
Add the pātene tiakarete (chocolate buttons) and miraka (milk) in to a small pot. Gently melt it over low heat, stir until smooth.
7. Whip the Butter:
Place the pata kūteretere (softened butter), kōkō (cocoa), puehu huka (icing sugar), wanira (vanilla) and melted tiakarete (chocolate) in a large bowl.
Tāwhiuwhiua mō te 5 miniti (whip for 5 minutes).
Drizzle in the simple ganache and whip for another 2 minutes until light and fluffy.
8. Decorate the Muffins:
Once the pani reka (frosting) is light and fluffy, pipe or spoon them it on to the cooled mawhene (muffins).
Arrange the extra pātene tiakarete (chocolate buttons) on top and add small squares of wafer biscuits.
Storage:
Store these delicious mawhene (muffins) in a sealed container for up to 5 days.
They are also delicious warmed up briefly before eating.
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One Bowl Double Chocolate Muffins
Ingredients
The Chocolate Muffins - Ngā Mawhene Tiakarete
- 1 C (200 g) Pams huka hāura (brown sugar)
- 2 teaspoon (10 ml) Pams wanira (vanilla)
- ¼ tsp tote (salt, fine)
- 2 Pams hēki āhua nui (medium sized eggs, size 7)
- ½ C (125 ml) Pams noni (oil, I use rice bran)
- 1 C (250 ml) miraka tepe (yogurt, unsweetened)
- ⅓ C (35 g) Pams kōkō (cocoa)
- 1 ½ C (200 g) Pams puehu parāoa noa (plain flour)
- 1 teaspoon pēkana paura (baking powder)
- ½ teaspoon pēkana houra (baking soda)
- 1 C (200 g) Pams pātene tiakarete (chocolate buttons)
The Chocolate Buttercream - Te Pani Reka Tiakarete (Optional):
- ⅓ C (65 g) Pams pātene tiakarete (chocolate buttons)
- 1 tablespoon (15 ml) miraka (milk)
- 180 g pata kūteretere (softened butter)
- 3 tbsp Pams kōkō (cocoa)
- ½ C (55 g) puehu huka (icing sugar)
- 1 teaspoon wanira (vanilla)
- ½ C (100 g) Pams pātene tiakarete anō (extra chocolate buttons, for sprinkling on top)
Instructions
Preheat the Oven:
- Preheat the oven to 160 °C bake or 150 °C fan bake.Line a 12 capacity muffin tray with muffin cases.
Combine the Wet Ingredients:
- Add the huka hāura (brown sugar), wanira (vanilla), hēki (eggs), noni (oil) and miraka tepe (yogurt) to a large bowl. Using a whisk, whip for around minute, until smooth.
Add the Cocoa:
- Sift in the kōkō (cocoa) and using a whisk, stir until all of the kōkō (cocoa) is dissolved into the mixture.
Mix in the Dry Ingredients:
- Sift the puehu parāoa noa (plain flour), pēkana paura (baking powder), pēkana houra (baking soda), then add the pātene tiakarete (chocolate buttons).
- Whētuihia te kai katoa (fold it all together), only mix it until everything is just combined here and no more.
Bake the Double Chocolate Muffins:
- Divide the mixture between the prepared cases. Add an extra pātene tikarete (chocolate button) on top of each one if you want.
- Bake for 25 minutes or until the muffins spring back in the centre when pressed. They are delicious served warm or top them with this simple buttercream.
Make the Chocolate Buttercream (Optional):
- Add the pātene tiakarete (chocolate buttons) and miraka (milk) in to a small pot. Gently melt it over low heat, stir until smooth.
Whip the Butter:
- Place the pata kūteretere (softened butter), kōkō (cocoa), puehu huka (icing sugar), wanira (vanilla) and melted tiakarete (chocolate) in a large bowl. Tāwhiuwhiua mō te 5 miniti (whip for 5 minutes).
- Drizzle in the simple ganache and whip for another 2 minutes until light and fluffy.
Decorate the Muffins:
- Once the pani reka (frosting) is light and fluffy, pipe or spoon them it on to the cooled mawhene (muffins). Arrange the extra pātene tiakarete (chocolate buttons) on top and add small squares of wafer biscuits.
Video
Expert Tips for the Best Chocolate Muffins:
Do not overmix:
Do not overmix the muffin batter once the flour has been added, as overmixing develops the gluten in the flour and can result in dense, tough muffins. Gently fold the mixture until the dry ingredients are just combined and no pockets of flour remain.
Lightly fold the mixture:
For the lightest texture, fold only until the ingredients are incorporated—it's fine if the batter looks a little lumpy. This is what helps create a soft, fluffy crumb.
Storage:
Store the muffins in an airtight container at room temperature for up to 5 days.
You can also freeze the muffins for up to 2 months. Allow them to thaw at room temperature or warm slightly before serving.
Variations:
Chocolate Options:
For a different chocolate experience, swap the pātene tiakarete (chocolate buttons) for milk, dark or white chocolate chips, or use a mix for extra variety. You can also add a handful of chopped wōnati (walnuts) or nati pēkani (pecans) for a bit of crunch.
Add Richness:
If you want a richer flavour, stir a spoonful of peanut butter through the batter before baking, or add a teaspoon of instant coffee to enhance the chocolate.
Reduce the Chocolate:
For a slightly lighter version, you can reduce the chocolate mix-ins slightly and enjoy them plain—they’re still deliciously chocolatey.
Frequently Asked Questions:
Yes, you can substitute a good quality gluten-free flour blend but add an extra quarter cup. The texture may be slightly different but they should still bake well.
You can but the muffins will be less rich and chocolatey. The chocolate pieces add texture and extra flavour.
This is usually caused by overmixing the batter. Stir gently and stop as soon as the puehu parāoa (flour) disappears.
Yes, they freeze very well for up to 2 months. Wrap individually or store in an airtight container.
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