Chocolate Muffins
A sponge cake containing chocolate chips, with a soft texture, best enjoyed fresh out of the oven.
Ingredients
Salt
1/4 tsp
Milk
150 ml
Plain chocolate (cut into 1 cm cubes)
60 g
Butter (melted)
Not specified
Granulated sugar
Not specified
Brown sugar
Not specified
Eggs
Not specified
Vanilla
Not specified
Flour (sifted twice)
Not specified
Cocoa powder (sifted twice)
Not specified
Instructions
1
Step 1
Melt the butter, add the granulated sugar and brown sugar, beat well until fluffy, gently fold in the eggs and vanilla, then slowly stir the mixture together.
2
Step 2
Sift the flour, cocoa powder, and salt together twice, then fold into the butter mixture, alternating with the milk.
3
Step 3
Fill each cup of a muffin pan halfway with the batter, place a few chocolate chunks on top of each, then spoon another full spoonful of batter over them. Fill the empty cups halfway with water to ensure even heating.
4
Step 4
Bake in a preheated oven for about 20 minutes, or until the muffins have risen and spring back when pressed. Remove the muffins from the pan and place on a rack to cool. They taste best when fresh out of the oven.
