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

Ingredients

• 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

Method

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.