Recipe by The Hummingbird Bakery from The Hummingbird Bakery Cookbook
Yumm, don’t you just love chocolate muffins? These are so good, crunchy and spongy…mmmm. They are filled with a little extra chocolate too and are amazing warm. I probably should have filled mine with more batter but the result was still amazing. I loved making these, will definitely be making them again.
Thanks to The Hummingbird Bakery xx
- 2 eggs
- 200g caster sugar
- 130g plain flour
- 50g cocoa powder
- 2 teaspoons baking powder
- A pinch of salt
- 160ml whole milk
- 1/4 teaspoon vanilla extract
- 160g unsalted butter, melted
- 120g dark chocolate, roughly chopped
Line a 12-hole muffin tray with paper cases
Preheat oven to 170°c.
Put the eggs and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until pale and well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. In another bowl, combine the milk and vanilla extract. Gradually beat these 2 mixtures alternately into the egg mixture little by little (scraping any unmixed ingredients from the side of the bowl with a rubber spatula). Beat until all the ingredients are well incorporated.
Stir in the melted butter with a wooden spoon until well incorporated, then stir in the chocolate until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the prepared oven for about 30 minutes, or until the sponge bounces back when touched. A skewer inserted n the center should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.