A quick and easy recipe for chocoholics or for someone who likes the occasional chocolatey treat. These no fuss muffins tick all the boxes!
- 300 gm Plain flour
- 13 gm Baking powder
- 5 gm Baking soda
- 20 gm Cocoa powder
- 114 gm Unsalted butter, melted and cooled
- 200 gm Castor Sugar
- 2 large Eggs
- 250 ml Milk, (buttermilk or full cream)
- 15 ml Vanilla extract
- 275 gm Chocolate chips (dark)
- 40 gm Nuts, chopped
-
Preheat oven to 190C and spray muffin tin and paper liners with non-stick cooking spray
-
Whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add the dry ingredients and gently fold until JUST combined - don't over-mix.
-
Divide the batter into 12 muffins cups and bake @ 190C for 5 mins. Reduce the temperature to 180C and continue to bake for another 12-15 minutes or until an inserted toothpick comes out clean.
-
Be careful not to over-bake. Turn out on to wire rack to cool for 5-10 mins and enjoy warm or cool.
-
Note: Muffins taste best the day of baking but can be stored in an airtight container at room temperature for up to 5 days.