We’ve made a good healthy start to the new year and now it’s time for a treat. These muffins are easy to make and are light and airy. Just take a bite and discover the hidden chunks of chocolate within. In the unlikely event you have any leftovers, the muffins can be frozen.
The recipe can be varied by adding dark, milk or white chocolate chips.
- 175g caster sugar
- 130g plain flour
- 50g cocoa powder
- 2 teasp baking powder
- a pinch of salt
- 2 large eggs, beaten
- 160ml milk
- 150ml vegetable oil
- 1 teasp vanilla extract
- 100g dark chocolate, roughly chopped
Preheat oven to 190°C/170° Fan/Gas 3 and line a 12 hole muffin tray with paper cases.
Combine all the dry ingredients together, except the chocolate, into a large bowl.
In a separate bowl, combine the eggs, milk, oil and vanilla extract and mix well.
Add these ‘wet’ ingredients to the flour mix and stir gently to combine until all the ingredients are well incorporated. Gently stir in the chocolate until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 25 minutes, or until the sponge bounces back when touched. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.