Double Chocolate Chip Muffins

Ingredients

• 200g Plain Flour
• 150g Caster Sugar
• 50g Cocoa Powder
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 200ml Milk - I used semi-skimmed
• 150g Unsalted Butter - Melted and slightly cooled (or salted butter and omit the 1/2 teaspoon of salt)
• 2 large Eggs - Room temperature
• 1 teaspoon Vanilla Extract (1 teaspoon)
• 150g Chocolate Bar cut in to chunks (or Milk Chocolate Chips)

Method

1. Melt the butter in the microwave and set aside to cool. Heat oven to 200°C (390°F) standard / 180°C (350°F) fan. Line a muffin pan with 6 tulip cases.
2. Sieve the dry ingredients (plain flour, cocoa powder, baking powder, salt, and caster sugar) together in to a large bowl. Whisk to evenly distribute the ingredients, and then set aside.
3. In a seperate medium bowl briefly wisk together the eggs, butter, milk, and vanilla.
4. Make a well in the dry ingredients, then add the wet to the dry, along with all but one handful of the chocolate chips (or chopped chocolate bar). Fold the ingredients together until no large pockets of dry ingredients remain - be careful to not over-mix, it's okay if there's still some small lumps.
5. Divide the muffin batter evenly between the 6 tulip cases, then scatter the remaining chocolate chips (or chopped chocolate bar) on top of each muffin. Bake for 5 minutes, then lower the temperature to 180°C (350°F) standard / 160°C (320°F) fan and bake for an additional 20 minutes (so 25 minutes total bake time!), or until a toothpick/cake skewer inserted comes out dry and with little to no crumbs. Let the muffins cool in the muffin pan for 5 minutes before transferring to a cooling rack. Enjoy warm or cooled!

Notes

• - These muffins are best eaten on the day of baking, but they keep for up to 3 days when stored in an air-tight container at room temmperature!
• - The milk chocolate can be switched out for dark chocolate chips, white chocolate chips, or a mixture to your preference. You could also leave out the chocolate chips entirely!
• - For a smaller muffin, divide the batter in to 12 regular sized muffin cases and cook for 5 minutes at the higher temp, plus an additional 10-15 minutes at the lower temp (so 15-20 total bake time)!
• - This recipe was updated on 09/09/2020 with new pictures, instructions, and ingredient quantities!