If you like your muffins chocolatey, you’ll love these. Chunks of dark chocolate in a chocolate sponge, best still slightly warm from the oven. And it’s a super easy recipe.
I have two admissions to make for this post: firstly I “borrowed” the pretty cupcake cases from my daughter, who got them for her birthday, even though I had pretty much promised I wouldn’t use them…
And secondly I asked my brother to take the photo which is why the standard is higher than normal. Food is not his speciality but he takes brilliant photos of pretty much anything or anyone that takes his interest; check out his Flickr site and see what you think. I think they are amazing. Just like the muffins.
285g SR flour
55 cocoa powder
225g soft light brown sugar
1 egg, beaten
85g butter, melted
150g chocolate chunks
Heat the oven to 180°C. Line a 12 cup muffin tin with paper cases. If you use a cupcake tin and paper cases this recipe will make around 18.
Sift the flour and cocoa and add the sugar.
Mix the egg, melted butter, milk and yogurt.
Add the liquid ingredients to the dry ingredients and mix well. Add the chocolate chips and mix again. Spoon into the cases and bake for 20-25 minutes (less if you are using smaller cases). The muffins will be springy to the touch when ready.
Leave in the tins for a few minutes before transferring to a cooling rack.
Yes, they really are that easy.