Chocolate Chunk Muffins
Before, I uploaded a muffin recipe that contained bits of chooclate and rum raisins but I decided to change the ingredients and amounts. I think these turned out to be even fluffier!
My daughter does a lot of hard exercise so I made these especially sweet for her. Feel free to reduce the amount of sugar to your taste.
So that the mixture doesn't separate as easily, I've changed the order around a bit. Recipe by Raby
Chocolate Chunk Muffins
Before, I uploaded a muffin recipe that contained bits of chooclate and rum raisins but I decided to change the ingredients and amounts. I think these turned out to be even fluffier!
My daughter does a lot of hard exercise so I made these especially sweet for her. Feel free to reduce the amount of sugar to your taste.
So that the mixture doesn't separate as easily, I've changed the order around a bit. Recipe by Raby
Cooking Instructions
- 1
Preheat the oven to 180°C. Line the muffin tray with muffin cups. Take the butter, eggs and heavy cream (or milk) out of the fridge and leave them to return to room temperature.
- 2
Add the butter and sugar to a bowl and cream with a whisk until pale and fluffy. Add the beaten egg a little at a time, mixing in after each addition.
- 3
Sift in half of the powder ingredients (cake flour, baking powder and cocoa powder) and mix in with the whisk. Then add in half the cream and mix in, followed by the rest of the powder ingredients, then followed by the rest of the cream. Mix after each addition.
- 4
Break some pieces of chocolate into the batter and give everything a quick mix. Pour the batter into the muffin cups and decorate with any remaining chocolate pieces. Bake for 20-25 minutes at 180°C. Check to see if they're done by inserting a skewer into the center. If no raw batter comes back out then they're ready.
- 5
I baked my muffins in cups with a 3 cm diameter at the bottom and was able to produce 15.
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