My husband loves muffins, so this week I decided to treat him to some chocolate ones. Muffins keep well in an airtight container for about 5 days but can be frozen too. As this is the first time I’ve used this particular recipe, I halved the amount, but next time I shall double up on the ingredients so I can always have some in the freezer. The recipe calls for buttermilk, but below I give a handy hint on making your own. You can also substitute the melted butter for an equal amount of veg oil, yogurt, mashed banana or apple sauce. Delicious warm or cold. Perfect for breakfast or snack or treat anytime. We like ours served warm with a dollop of cream. Just pop them in the microwave for about 30 to 40 secs.
312g plain flour
50g cocoa powder
2 teaspoons baking powder + 1/4 teaspoon salt
2 large eggs
150g caster or granulated sugar
240ml buttermilk (see Handy Hint for making) or yogurt
120ml melted butter or vegetable oil
2 teaspoons vanilla extract
175g chocolate chips
1. Preheat oven to 200C (or Fan equivalent)/400F/Gas 6.
2. Line a 12-hole muffin pan with muffin cases.
3. Whisk together flour, cocoa powder, baking powder and salt. Set aside.
4. In a large bowl whisk together eggs and sugar until thick and lighter in colour. 5. Add buttermilk, melted butter and vanilla, then whisk until combined.
6. Add the dry ingredients in thirds, including chocolate chips in last third and fold in until just combined – do not overmix. The mixture will be thick and lumpy – this is how it should be.
7. Spoon mixture into prepared cases, filling almost to the tops.
8. Bake for 15–20 mins, or until a toothpick inserted into the centre comes out clean.
9. Allow to cool for 5–10 mins in the pan before transferring them to a wire rack to cool completely.