Dark Chocolate Muffins are a simple chocolate muffins recipe with added chocolate chips. They are so simple to make and so very good to eat.
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Dark Chocolate Muffins
- 150 g plain flour
- 2 tbsp cocoa powder
- 1 dsp baking powder
- 1/4 tsp salt
- 1 large egg lightly beaten
- 40 g caster sugar
- 120 ml milk
- 50 g butter melted and cooled slightly
- 50 g chocolate chips plain (semi-sweet)
- Preheat the oven to gas mark 200C
- Sift the flour, cocoa powder, baking powder and salt into a large bowl.
- In a separate bowl mix together the egg, sugar, milk and melted butter.
- Return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won’t be much mixing going on).
- Take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds.
- Don’t be tempted to beat or stir, and dent be alarmed by the rather unattractive, uneven appearance of the mixture: this is what will ensure that the muffins stay light.
- Now fold the chocolate drops into the mixture – again with a minimum of stirring, just a quick folding in.
- Divide the mixture between the muffin cups about 1 heaped teaspoon in each, and bake on a high shelf in the preheated oven for 10 minutes, until well risen.
- Then remove the muffins from the oven and cool in the tins for 5 minutes before transferring them to a cooling tray.