Here's my attempt at Double Choccy Chip. 'Double' because it's a chocolate muffin with chocolate chips in it. Makes 6 large muffins, so you'll need a muffin tray with 6 cups each about 7.5cm across by 4cm deep.
- 240g of plain flour
- 1 tbsp baking powder (edit: try 2/3 tbsp - I found mine 'bloomed' a little bit too much)
- 1/2 tsp of salt
- 130g soft brown sugar
- 2 tbsp of cocoa powder
- 100g of butter (barely melted, not boiling - I thought I'd try this instead of rubbing it in)
- 1 egg
- 100ml (100g) of milk
- 1/2 tsp almond extract or vanilla extract, who cares as long as you like it (optional)
- 100g of chopped plain chocolate (not chocolate flavoured topping)
2 - In a bowl, mix together the flour, baking powder, salt, sugar and cocoa powder. Drizzle the melted butter quickly all over the flour mixture and stir in right away.
3 - In a small bowl, add the egg, milk and extract (if using) and lightly whisk together until combined. Pour into the flour mixture and quickly mix through until all the flour is mixed in, but don't over mix. STOP!! as soon as you see all the 'dryness' of the flour gone. The mixture should be slightly lumpy. Tip the chocolate bits into the mixture and fold through a bit.
4 - Divide the mixture equally between the 6 muffin cups.
Put into a preheated oven at 200degC (fan 180degC) and cook for about 25 to 30 mins until a toothpick inserted comes out clean. Remember that there is melted chocolate bits in there so it is 'free from muffin mix' you are looking for. If it comes out covered in chocolate, test another muffin. Personally, I'd rather have a slightly undercooked, but moist muffin than an overcooked, dry one. But that's just me.
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| Muffins Before Cooking |
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| Muffins After Cooking |
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