Not only learning to bake your own muffins at home is fun and delicious, but it also saves both time and money. As easy to make as they are chocolatey and good, these double chocolate muffins make a great breakfast meal or a yummy snack on the go. The salty note on top highlights the strong accents of cocoa and balances the sweetness of these mini-cakes. You can freeze them for later and snack on one after you get home. Make sure to double the recipe, as they’re sure to disappear almost as quickly as you finish them!
Ingredients Chocolate Muffins
Make about 24 muffins
- 1/3 cup (70g) chocolate chips + 1 oz (30g) to sprinkle over the muffins before baking
- 1/3 cup (40g) unsweetened cocoa powder
- 3 cups (300g) self-raising flour
- 1 1/2 cup (200g) sugar
- 1 pinch of salt
- 1 cup (230ml) whole milk
- 2 eggs
- 0.4 cup (10cl) vegetable oil
- A pinch of salt
1. Preheat your oven to 360°F (180°C).
2. Out two bowls. Mix all the dry ingredients together first and in the second, oil , milk and whole eggs.
3. Stir the flour, salt, cocoa powder, and sugar in a large bowl.
4. Combine the milk, oil and egg in another bowl.
5. Mix the dry and wet ingredients together until just combined. Then add the chocolate chips. Don’t try to get rid of any lumps, they will make the muffins moister!
6. Pour the batter into small muffin tins or silicon pan cavities, filling at 3/4 . Sprinkle with sea salt and top with a few chocolate chips on top of each muffin.
7. Bake for 15 minutes. Check doneness regularly, the muffins should spring back when you touch the tops.
(Photo Nina Palmer)