For a simple bake, that tastes very good indeed there is nothing like a Chocolate Chip Muffin. The difference with this version is that it has two types of chocolate, firstly some very good cocoa powder in the batter and, secondly, 70% dark chocolate chips.
The batter is very loose so care is needed when tranferring to the muffin cases, but once in the oven they cook quickly and the result is just perfect.
These can be eaten whilst warm, if you like. I must admit that I ate two, like that, even before I took the photos. Hence only 10 are shown.
Double Chocolate Chip Muffins
- 250g/9oz plain flour
- 2 tsp baking powder
- half tsp baking soda
- 2 tbsp best quality cocoa powder
- 175g/6oz caster sugar
- 150g/5oz chocolate chips (then some more to sprinkle on top)
- 250ml milk
- 90ml vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- Preheat the oven to /200C/180c fan/390f/Gas Mark 6
- Line a muffin pan with 12 cases
- Place the flour, baking powder, baking soda, cocoa, sugar, and the chocolate chips into a large bowl and mix well.
- Place all of the liquid ingredients, including the egg, together in a bowl or jug and mix well.
- Pour the liquid ingredients into the bowl of dry ingredients and stir together slowly until everything is combined. Stop stirring once the last traces of flour disappear. Don’t over mix.
- Spoon the batter into paper muffin cases. An ice cream scoop is perfect for this, though I used an 80 ml measuring cup.
- Sprinkle 5 or 6 chocolate chips on the top of each muffin
- Bake for 18 minutes or until the muffins are dark, risen and springy.
- Allow to cool in the muffin tray for a few minutes, then transfer each muffin to a cooling rack.