These muffins are so easy to make yet so pleasant to eat. Everybody in my house loves them. I always use Dutch process cocoa. You can also use regular cocoa. ENJOY!
Double Chocolate Chunk Muffins
Preparation time: 10 minutes; Baking time: 20 minutes; Makes: 12 muffins
- 250g (2 cups, 9oz) all-purpose flour
- 25g (1oz) cocoa powder (I used dutch process cocoa)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 175g (6oz) fine sugar
- 210ml (¾ cup + 2 tablespoons) milk
- 2 large eggs, beaten
- 100ml (⅓ cup + 1 tablespoon) sunflower or canola or other vegetable oil
- 1 cup white chocolate chunks
- Extra chocolate chunks to top
- Preheat the oven to 350ºF convection, 180ºC, gas 5. Line a muffin tray with paper cases.
- Sift the flour, cocoa, baking powder and salt into a bowl. Stir in the sugar. Make a well in the centre.
- In another bowl, whisk the milk, eggs and oil until well blended then pour into the well and stir gently until just combined. Fold in the white chocolate chunks.
- Spoon the mixture evenly, into the prepared cases.Top with extra chocolate chunks. Bake for 15-20 mins or until a toothpick inserted in the centre comes out clean. Set aside for 10 minutes then transfer to a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Point to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 350°F (180°C) convection, for 20 minutes.