JUMP TO RECIPE -
Here muffins go again, this time triple chocolate, with melted chocolate in the mix and two kinds of choc chips added.
What can I say? I really, really don’t like chocolate that much and consider any confection to be better off without than with. But I’m clearly in the minority: humankind prefers chocolate.
I had a good proof of that recently with builders doing a major job in my house. I’d make them tea as you do (shame on you if you don’t) and serve a few biscuits to go with the tea, as you also do (perhaps only in the UK? I wonder if French builders get une demi-tasse with a bit of croissant to dunk in. And Einspänner for the Austrians?).
I digress, as usual - biscuits were of mixed provenance, some supermarket, some homemade. All really nice (you need to look after your builders) but invariably polished off to the last crumb if chocolate. My excellent chewy cookies with cranberries were sometimes returned! The horror, the horror…
So there we have it - chocolate wins every time. These little things will surely be firm favourites with whoever you make them for, builders or not. Incredibly easy to make it must be said - you needn’t even take care not to overmix like usually with muffins. This mix is lower on flour and the gooeyness of the chocolate makes the batter more forgiving. They will be a blast.
And I’ll reach for one of the blueberry ones.
- 250g plain flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 80g dark brown or muscovado sugar
- 210g buttermilk
- 110g sunflower or rapeseed oil
- 2 tsp vanilla extract
- 1 large egg
- 130g milk, white or a mix of chocolate, chopped (or the same amount of chocolate chips)
- pearl sugar for sprinkling (optional)
Preheat the oven to 190C/375F/gas 5. Butter each hollow in a muffin tin or line them with paper cases.
Sift the flour with the cocoa powder, baking powder and the bicarb of soda into a large bowl, stir in the sugar making sure you get rid of any lumps. Add the chocolate chips to the flour mix.
In another bowl beat the egg with the buttermilk, vanilla extract and the oil until well combined.
Fold the wet ingredients into the dry mix only until just combined, don’t over mix.
Spoon the mixture into paper cases – this will make 12 large muffins. Sprinkle with pearl sugar, if using.
Bake for 20 minutes. Leave in the tin for 5 minutes, then remove and cool on a wire rack.