I’M BACK!
I am finally back with a new recipe after being MIA for so long. I have been super busy finishing my masters and then me and my boyfriend got an offer accepted on a house so we have been super busy moving into our new house which also means new recipes from now on.
I love muffins and super chocolate-y double chocolate muffins are my favourite. The chocolate chips melt beautifully in the middle and like most things muffins eaten still slightly warm are so yummy.
Now I don’t know about you but I don’t tend to weigh my chocolate chips because in my opinion you can never have too many chocolate chips. I like to ensure that in every bite of the muffin is full of chocolate chips.
These muffins are the perfect quick weekend recipe if you have a chocolate craving. No mixer is needed as these muffins can be made easily with just a bowl and a spoon.
The most important thing of all is to not over mix the batter. Keep your hand light and gently fold the mixture until it just comes together. There should be no flour lumps in the mixture but mix gently so you don’t over mix the batter.
Double Chocolate Chip Muffins
Ingredients
- 500 g Plain Flour
- 3 tsp Baking Powder
- 200 g Chocolate Chips
- 2 Eggs
- 400 ml whole milk
- 200 ml sunflower oil
- 200 g caster sugar
- 50 g cocoa powder
- Pinch Salt
Instructions
- Pre-heat your oven to 190C/170C Fan/ Gas Mark 5. Add muffin cases to the muffin tray or grease the muffin tray.
- Add your flour, cocoa powder, baking powder, salt and chocolate chips and mix everything together.
- Add your milk, oil, egg and sugar into another bowl and mix together.
- Then add these to the dry ingredients. Mix all the ingredients together all combined and there are no lumps of flour.
- Spoon the mixture into the tin/cases and bake in the oven for 35 minutes. Once baked, leave in the tray for 5 minutes then transfer to a cooling rack.
