Another super simple, back to basics, standard recipe that every baker should have in their repertoire. You can’t go wrong with a double chocolate muffin, it’s a classic. They’re another baking cupboard basic – you should have already all the ingredients you need if you bake fairly regularly. Or even if you don’t! There’s really not much else to say, other than these are pretty tasty, so you should definitely give them a go.
Double Chocolate Chunk Muffins
100ml sunflower oil
200g plain flour
25g cocoa powder
1tbsp baking powder
50g caster sugar
50g light brown sugar
100g dark chocolate chunks (although milk or white will work just as well – or a mixture!)
- Preheat your oven to 200°C/180°C fan/Gas Mark 6 and line a 12 hole muffin pan with paper or silicone cases.
- Beat the eggs and oil together until combined and nicely frothy – a few minutes – then gradually add the milk and combine.
- Chuck in your flour, cocoa, baking powder and sugars and mix.
- Stir in the chocolate chunks.
- Use an ice cream scoop to divide the mixture between the 12 cases. The mix is really liquidy, so a good scoop works really well.
- Pop into the oven and bake for 20 minutes. They should be springy and well risen when they’re done and look…well, like muffins…
Adapted from Cupcakes & Mini Bakes published by Parragon.