Chocolate Muffins
A light, fluffy chocolate muffin studded with chocolate chunks.
Ingredients
unsalted butter
125g (4oz)
granulated sugar
90g (3oz)
brown sugar
30g (1oz)
eggs
2
vanilla extract
1tsp
low-gluten sponge cake flour or low-gluten flour
200g (7oz)
cocoa powder
15g (0.5oz)
salt
1/4tsp
milk
150ml
pure chocolate (cut into ~1cm small chunks)
60g (2oz)
Instructions
1
Step 1
Melt the butter, then beat in both types of sugar until soft and fluffy. Lightly stir the eggs and vanilla extract together, then slowly pour into the butter mixture and combine.
2
Step 2
Sift the flour, cocoa powder, and salt together twice. Fold the dry ingredients into the butter mixture, alternating with adding the milk.
3
Step 3
Line cup-shaped muffin tins with paper liners, fill the batter halfway. Scatter some chocolate chunks on top, then cover with a full spoonful of batter. Add water to the baking tin about halfway full to ensure the muffins bake evenly.
4
Step 4
Place in a preheated oven and bake for about 20 minutes, or until the muffin tops are puffed and spring back gently when pressed. Remove the cakes from the cup molds and place on a metal rack to cool. Freshly baked muffins taste best.
