Description
These chocolate muffins come together in one bowl with very little effort, making them perfect for busy baking days. Just remember not to overmix the batter, or you will end up with dense muffins
Ingredients
Units
Scale
- 250 g Self-Raising flour
- 10 ml - 2 tsp baking powder
- 25 ml - 2 tbsp cocoa powder
- 175 g caster sugar
- 150 g chocolate chips, plus extra for sprinkling
- 1 large egg
- 250 ml milk
- 90 ml vegetable oil
- 5 ml - 1 tsp vanilla extract
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a 12-cup muffin tin with paper cases.
- In a large mixing bowl, whisk together 250 g Self-Raising flour, 2 tsp baking powder, 2 tbsp cocoa powder, and 175 g caster sugar until evenly combined. Stir in 150 g chocolate chips, saving a handful of extra chips for the tops.
- In a separate jug, whisk together 1 large egg, 250 ml milk, 90 ml vegetable oil, and 1 tsp vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Fold everything together gently with a spatula or wooden spoon until just combined.
- Don’t keep stirring. The batter should still look a little lumpy, and that’s exactly what gives you tender muffins.
- Divide the batter evenly between the 12 paper cases, filling each about 3/4 full. Sprinkle the reserved chocolate chips over the tops.
- Bake for 20 minutes, or until the muffins have risen well and a toothpick inserted into the centre comes out with a few moist crumbs.
- If it comes out coated in wet batter, give them another 2 to 3 minutes.
- Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- If you’re anything like me, you’ll probably sneak one while it’s still slightly warm
Notes
Prepared, tried, and tested by Preshana
