Guaranteed to put a smile on everyone's face!
These are the Double chocolate muffins that you need in your life!
Chocolate + Muffin = JOY!
I lived on choc muffins when I lived in the States and I've been trying to recreate that proper taste and texture ever since!
These bad boys are light and fluffy inside but have that delicious muffin top that makes a muffin so gloriously muffiny - and is also the reason that some bakeries in the USA actually just sell the muffin tops - the best bit!!
If you wanted you can add extra tastiness such as fine chopped walnuts, or mix up the chocolate chunks into white and milk - you do you and go with what you fancy!
The key to muffins is not to over-mix them, they have a slightly thicker cake batter than a usual cake of cupcake, so don't be put off if the batter seems less runny than when you're making cupcakes.
I also always sprinkle extra chocolate chips on the top before baking - because chocolate.
Recipe makes 14-16 muffins
150g Unsalted butter, melted
160g Light brown sugar
80g Caster sugar
1 Teaspoon vanilla essence or vanilla paste
120ml Runny natural/plain yoghurt
(or sub the milk and yoghurt for 250ml buttermilk)
40g Dark chocolate
300g Self raising flour
60g Cocoa powder
2tsp Baking powder
1/2 tsp Fine salt
1/2 tsp Baking soda
200g Chocolate chips/chunks
Oven at 170*C muffin tray filled with cases
1 - Melt the dark chocolate either in the microwave or using the bain marie methods
2 - In a large bowl mix together the sugars, melted butter, yoghurt, eggs, melted chocolate and milk.
3 - In a separate bowl sift together the flours, cocoa, baking powder and sod and the salt.
4 - mix the wet and dry ingredients together and finally fold in 160g of the chocolate chunks
5 - Spoon in the mixture to your muffin cases, approx. 2/3 full and sprinkle a few chocolate chips/chunks on top, don't overfill them or they will overflow from the cases when they bake.
6. Bake for 20-25 minutes, or till cooked through, then leave to cool slightly before diving straight in!