Once upon a time, I never used to bake muffins or cupcakes at home. Whenever I craved for one, I used to run to our local bakery. But, once I attempted muffins, I fell in love with baking. I got addicted to the sweet smell of freshly baked muffins. These days, I bake muffins or cupcakes almost every week that my house smells like a bakery. And I love that, too!
I’m a huge chocolate fan, so this double chocolate muffin is a regular in our household. As I was folding the batter, I was thinking how easy it is to whip up a batch of these delicious muffins. I think they would be great for afternoon tea or get-togethers, or even for breakfast on a special day!
Let’s start making these awesome looking muffins!
- 1 ¾ cups plain flour (all purpose flour)
- ¾ cup caster sugar (granulated sugar)
- 2 tbsp cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick or 113g) butter, melted and cooled
- 2 large eggs, at room temperature
- ½ cup + 1 tbsp full fat milk
- 1 tbsp dark chocolate chips + extra for toppings
- Preheat oven to 180 C or 375 F. Grease a standard 12 hole muffin tin with cooking spray, or line with paper cases.
- Sift flour, caster sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
- Combine butter, eggs and milk together in a large bowl. Set aside.
- Make a well in the center of the flour mixture. Pour the milk mixture in it. Using a large metal spoon, mix gently until just combined. Fold in 1 tbsp chocolate chips.
- Spoon the batter evenly into the holes of the prepared muffin tin. Top each with more chocolate chips.
- Bake chocolate muffins in preheated oven for 15 – 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store the muffins in an airtight container.
I use Australian Metric measurements. You can see the
conversion chart here