Chocolate muffins. They have the potential to be the most amazing treat or a massive disappointment. Often they taste super artificial or become really dry and that just sucks! The beau mentioned he had a disappointing chocolate muffin the other day so I attempted to make some that would not disappoint. Success!
This recipe is great because it’s just so easy! The oil and eggs make the muffins nice and dense and is key to locking in the moisture. Apart from the chopping of the chocolate there really isn’t much preparation so these can be made in no time; perfect for satisfying those chocolate cravings I am sure most people are familiar with!
The bits and pieces
2 cups plain flour
3 free range eggs, whisked lightly
200g milk chocolate, roughly chopped
200g dark chocolate, roughly chopped
1 cup milk
1 cup oil
1 2/3 cups organic raw sugar
3 tablespoons cocoa
1 teaspoon baking powder
Pre-heat oven to 180°C. Lightly grease muffin tray.
In a large bowl add the chocolate, sugar, baking powder, cocoa and plain flour. Mix well. Add wet ingredients to mixture and stir until well combined. Mixture will be quite wet, don’t worry that’s how you want it!
Using two spoons portion out mixture evenly into prepared muffin tray. Pop in the oven for 25- 30 minutes or until skewer comes out clean.
Leave to cool slightly, dust with icing sugar to serve. These muffins also taste great served with a dollop of our favourite jam. Yum!