Chocolate muffins are a staple in my house. I have made them with white chocolate and milk chocolate chunks for extra sweetness and colour contrast.
Super simple, gorgeously rich and extremely fluffy. Divine!
For 12 muffins, you will need:
160g butter, slightly salted, softened
200g golden caster sugar
2 free range eggs
180g plain flour
60g good-quality cocoa powder
2 tsp baking powder
Pinch of salt
150g white chocolate (or milk or half of each!)
170ml whole milk
1 tsp vanilla extract
Chop your chocolate into chunks and preheat the oven to 180C.
Put the butter and sugar into a bowl and whisk together.
Add the eggs.
Sift in the flour, cocoa powder and baking powder and add the salt and whisk together.
Add the milk and vanilla extract and beat until it’s a lovely, smooth mix. Add the chocolate chunks and stir in with a large metal spoon.
Divide the mixture into your muffin cases and put them into the oven for 30 minutes.
Until they have bloomed into chocolate fluffy muffins!
*This is a recipe inspired by the Hummingbird Bakery recipe for Chocolate Muffins, but adapted.