Dessert tastes better when you can eat it with your hands. As far as baked goods go, muffins have universal appeal. These double chocolate muffins pack a powerful punch of chocolate cake and chocolate chips, making them perfect for celebrations, desserts, and gifts. This easy recipe is done in 20 minutes and will be gone quickly because of how delicious they are.
DOUBLE CHOCOLATE MUFFINS SUGGESTIONS
Keeping the muffins from becoming too dense may be achieved by not over-mixing the batter. You may add some crunch for individuals who don’t want their chocolate melted by mixing in some additional chocolate pieces. Add additional chocolate flavor and festive flair by frosting the muffins with chocolate icing and topping them with sprinkles to make cupcakes. If you like things plain, you may just sprinkle some icing sugar over them before serving.
After dinner, a few of these double chocolate muffins are just what you need. They are great for gatherings and as a secret treat after dinner.
DOUBLE CHOCOLATE MUFFINS RECIPE
Course: Dessert, Snacks
Cuisine: Global
Difficulty: Easy
INGREDIENTS
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250 g self-raising flour
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25 g cocoa powder
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2 tsp baking powder
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175 g caster sugar (or 125g caster sugar and 50g muscovado sugar)
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175 ml milk
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2 large eggs, beaten
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100 ml mild olive oil (or you can use sunflower oil if too strong-flavoured)
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75 g plain chocolate chunks
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1-2 tsp vanilla extract
METHOD
- Preheat the oven to 170°C. Line a 12-hole deep muffin tray with paper muffin cases.
- Sift together the flour, cocoa and baking powder. Stir in the sugar. Add the remaining ingredients and mix lightly together.
- Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch.
- Cool for 10 mins; transfer to a wire rack and leave to cool completely.
»DOUBLE CHOCOLATE MUFFINS RECIPE«