Ok so this one is super simple and is worth sharing. These double chocolate chip muffins use the simplest ingredients, all of which you already have at home. You should have some bars or bits of chocolate at home from the Christmas hamper or from that workmate who couldn’t be bothered to go shopping for a gift and bought chocolate instead.
Cocoa powder is what gives it the lovely chocolate brown colour. For the chocolate chips, you can use white chocolate, milk chocolate, or dark chocolate. Chocolate buttons work well too. You can even experiment with bits of flavoured chocolate. I find that those After Eight dinner mints cut up into chunks give it a nice, interesting flavour. And can you imagine them with chocolates with nuts or coconut in? Dine, if you ask me.
Ok, let’s stop drooling and share with you what goes into these and how exactly you make them.
250g plain flour
225 ml milk
175g caster sugar
90ml vegetable oil
150g chocolate chips
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda (bicarbonate of soda)
1 tsp vanilla essence
!. You can’t find an easier method
2. Measure all the dry ingredients into a mixing bowl
3. Measure all the liquids and pour into a separate bowl or measuring jug.
4. Mix the dry ingredients well and then pour in the liquids. Mix well using a wooden spoon or an electric whisk.
5. Preheat the oven to 180 degrees Celsius and line the muffin trays
6. Half fill each muffin tray and place it on the top shelf in the oven. Bake for 20 minutes or until a toothpick inserted comes out clean.
They turn out amazingly well, especially if you left the chocolate pieces really chunky. Do resist the temptation to eat them when they are hot. Even a day or two later and you will be rewarded with the most delicious chocolate chip muffins you made yourself.
If you like these double chocolate chip muffins, you will like these others below:
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