Double Chocolate Muffins

8 October 2013

 double chocolate muffins

These Double Chocolate Muffins were my contribution to the Macmillan Coffee Morning that we held at work last week. I wanted something that would be quick and easy to bake but a crowd-pleaser. I made some over the summer and they were a huge hit with everyone so thought they'd be a safe bet.

But I made a classic schoolgirl error. I couldn't remember which recipe I'd used! I searched through all my recipe books but nothing looked familiar. So I went on the hunt for a new recipe and found a couple that I kind of threw together to make this.

double chocolate muffins

These pictures are of the muffins I made back in August which were perfectly respectable but this time they turned out even better! They looked like the kind of muffins that you get in coffee shops and bakeries with a big over flowing muffin top and big chunks of chocolate on top. It's a shame I didn't take any photos but I made them in the evening and I hate taking photos in artificial light.

Oh and they sold really well at the cake sale. I didn't beat my existing record of selling out within 6 minutes but they were gone in about 15 minutes and I had people coming up to me all morning telling me how lovely they were.

double chocolate muffins

Double Chocolate Muffins

Makes 10
Preparation time 15 minutes
Baking time 20-25 minutes

250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
4 tbsp cocoa powder
½ tsp salt
100g caster sugar
100g plain chocolate chips
1 large egg
1 tsp vanilla extract
250ml milk
90ml vegetable oil
50g milk chocolate, cut into chunks 

Preheat the oven to 190C {375F) Gas Mark 5. Put 10 paper muffin cases into a muffin tray. 

Put the flour, baking powder, bicarbonate of soda, cocoa powder, salt, caster sugar and chocolate chips into a large bowl and stir well to mix everything {I don't sift anything when I make muffins} 

In a measuring jug, beat together the egg, vanilla extract and milk. Add the oil and stir well. 

Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon until just combined. The golden rule with muffins is not to stir vigorously or over-mix it, it only needs mixing until the flour disappears. 

Spoon into the muffin cases, no more than 3/4 full. Sprinkle 5 or 6 chocolate chunks over the top of the mixture then pop in the oven for 25 minutes. They'll be ready when they spring back when gently touched and a skewer inserted in the middle comes out clean. Take out of the muffin tin immediately and leave on wire rack to cool.

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4 comments:

  1. These look scrumptious! Thanks for linking up. Please do link back to #tastytuesdays or include my badge if possible

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  2. The look really good. Love the look of those big choc chunks. Pinned! Thanks so much for linking up to #recipeoftheweek. There's a new linky live now, so I do hope you'll pop over and join in :)

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