Chocolate Muffin Recipe
These chocolate muffins are packed with chocolate chunks. We have used milk and white chocolate chunks but dark chocolate could be used for a stronger chocolate flavour. The muffins are best eaten on the day of baking.
Preparation time: about 20 minutes (excludes baking time)
Makes 12 muffins.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
250g (1 2/3 cups) self-raising flour
165g (2/3 cup, very firmly packed) brown sugar
100g white chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)
100g milk chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)
100g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)
62ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
48g (1/2 cup, spooned in and levelled) cocoa powder
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
312ml (1 1/4 cups) buttermilk
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Move the oven rack to the middle of the oven.
Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use cases that measure 5cm across the base, 8cm across the top, and 3.5cm from base to top.
Place flour and brown sugar in a large bowl and stir together, breaking up any lumps of sugar. Add chocolate chunks to the flour mixture and stir to distribute.
Place butter in a medium saucepan over low heat. Remove from heat when butter has just melted. Add oil, cocoa and vanilla to the melted butter and stir until smooth. While stirring, gradually add eggs and buttermilk and continue stirring until combined (the mixture might not be completely smooth — a slightly grainy mixture is fine).
Pour wet ingredients onto dry ingredients.
Using a large spoon, fold ingredients together until just combined. Don't over mix the batter as this will result in tough muffins.
Divide mixture evenly between the 12 cases.
Bake muffins for about 18-22 minutes. When they are ready, the muffins should spring back when lightly pressed in the centre, and a thin-bladed knife inserted into the centre of a muffin will come out without any batter attached (be careful not to confuse a melted chocolate chunk with uncooked batter).
Allow muffins to cool in pan for five minutes, then serve or place on a wire rack to cool.
Store cooled muffins in an airtight container at room temperature for up to two days, or individually wrap in plastic wrap and freeze.
Mini Chocolate Muffins
The muffin batter can be used to make mini muffins.
Yield: about 55 mini muffins
Ingredients: make batter as above
Pan size: mini muffin pan with 25ml capacity holes (the holes measure 3.3cm across the base and 4.5cm across the top)
Case size: 3.3cm across the base, 5cm across the top, 2cm from base to top
Baking temperature: 200 degrees Celsius (180 degrees Celsius fan-forced)
Baking time: about 8-10 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached. © www.exclusivelyfood.com.au