You might think a chocolate muffin is a simple recipe to find, an easy thing to make. I thought I’d found it here. But we were wrong. I’ve been looking for a long time for a recipe that’s worth making repeatedly and I’m fairly certain this Donna Hay recipe is the one. The actual recipe is from one of her magazines and was destined as something else, but I have re-appropriated the recipe for my own wicked purpose. I call these triple-choc because they have melted chocolate in the mix, cocoa and chocolate pieces. This recipe is rich, moist and toothsome and provided you don’t over cook it, should yield superbly chocolatey, beautifully textured muffins. This recipe makes about 12 muffins or one big chocolate cake if you’d prefer. They freeze well.
Triple-chocolate muffin recipe
1 1/4 cups (185g) SR flour
1/3 cup (35g) cocoa
1/2 cup (110g) caster sugar
1/4 cup (45g) brown sugar
125g butter, melted
1 tsp vanilla extract
100g dark chocolate, melted
100g (or more!) dark chocolate, roughly chopped
Mix the dry ingredients in a bowl, throw in the chopped chocolate at the end to coat the chocolate in the dry mix (this prevents all the chocolate sinking to the bottom).
Add the wet ingredients to the dry and mix until just combined.
Spoon into muffin patty cases, bake until they spring back when you press them.
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