Who doesn’t love chocolate?! I love chocolate and it’s rare that a day passes without me having at least one or two squares of the really dark, bitter stuff. Strangely enough I don’t usually buy or order chocolate cakes when I’m out unless they’re the flour-less, oozy, gooey kind as I have a special dislike for chocolate sponge cake. My problem with it is that it’s often a bit dry, not chocolatey enough and covered in an icky, sweet, non-descript icing. If I want to eat something chocolatey, it better actually taste of beautiful rich chocolate!
These chocolate chip muffins have changed my mind towards chocolate cakes though, as these double chocolate muffins are so moist and rich. Made with lots of buttermilk, butter, eggs, chocolate and cocoa these muffins will not disappoint you. I tinkered around with this recipe a few times until I got the right consistency. They’re so deliciously soft and moist that they feel really delicate when you first take them out of the oven, don’t worry though they won’t crumble or fall apart, just give them 5-10 minutes to cool slightly… if you can!
I love really dark chocolate so I used 75% chocolate chips in mine, but if you’re not a dark chocolate fanatic just use milk chocolate chips as this batter uses a lot of cocoa so they’ll still be rich enough anyway if you decide to use milk chocolate chips. Just go with your personal preference. Enjoy these chocolate chip beauties, and watch your popularity rise if you decided to share them with friends!
Ingredients (makes 12 muffins):
250g plain flour
1 1/2 tsp baking powder
150g soft light brown sugar
120g butter (softened to room temperature)
200g chocolate chopped into chunks (or chocolate chips)
- Preheat an oven to 180C and pop some paper muffin cases into a muffin tray.
- Using a mixer (or spoon/whisk if you don’t have an electric mixer) mix together the butter and sugar until well combined. Beat in the eggs. Mix in the baking powder and half the flour, then mix in half the butter milk. Mix in the remaining flour and buttermilk. Finally mix in the cocoa.
- With a spatula mix in just over half the chocolate chips/chunks. Then spoon the mixture into the 12 muffin cases.
- Sprinkle the remaining chocolate chunks over the tops of the muffin batter and push slightly into the batter.
- Pop into the oven and let bake for about 18 to 20 minutes (depending on your oven). These will be very soft at first when they come out of the oven, so don’t mistake this for them being underdone, it’s just because they are so moist. The usual trick of putting a skewer in the muffin to see if it’s done doesn’t really work here as they’re so packed with chocolate chips you’ll no doubt hit a melted chocolate chip spot, so don’t mistake this for uncooked batter. Muffins are meant to be super moist so don’t be tempted to keep them in the oven for an extra few minutes.
- Let them cool for about 5 minutes before eating. Once totally cooled they will firm up a lot more.