About this recipe:This recipe bakes 10-12 deliciously fluffy, light and moist chocolate muffins. please feel free to share any feedback you have with me I am always open to trying alterations on my recipes :P I have a chilli chocolate, mint chocolate, chocolate orange or white chocolate recipe also but you can use this recipe as a base recipe and add the flavouring you like from this one. :P
250g Self Raising flour (If you prefer to use plain flour, add 2 tsp baking powder to the mix)
125g caster sugar
pinch of salt
3 tsb dark coco powder
3 tablespoons light brown sugar
125g Chocolate drops (Optional) Use dark, milk or white (milk or dark work well for this recipe)
2 tsp dark brown sugar (Optional)
75ml Vegetable oil
1 egg (room temp)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Pre-heat your oven to 170 degrees or 150 degrees fan. Grab a 12 cup baking tray and place 12 muffin cases into each cup. I use foil cases as I find these don't brown and they also hold their shape best. Weigh all dry ingredients into a bowl - I place a big bowl onto digital scales and weigh the dry ingredients straight into the bowl for ease.
Stir the dry ingredients until combined thouroughly - use a metal spoon, the mixture should be free of lumps.
Add the wet ingredients into a measuring jug - crack the egg into the jug first and whisk to combine, add the milk then the oil and whisk
Add the wet ingredients to the dry and combine with your metal spoon - the mixture should be thick and chocolatey and easy to spoon into baking cases.
Spoon the mixture into the cases - I like to use a table spoon and a teaspoon, I scoop the mixture up with my tablespoon and transfer to the baking case and scrape using the teaspoon this has always been the easiest and neatest way for me but different things work for different people. I have seen the mixture transferred to a sqeezy bottle and sqeezed into baking cases before but I find spoons work for me :P You could also try an icecream scoop.
Place the baking tray onto the middle shelf of the oven.
Don't forget to check on your muffins whilst they bake. :P
Test the muffins are fully baked by sqewering a cake tester or knife into the centre of each muffin. Your muffins are baked when a cake tester or knife comes out clean.
Transfer to the cooling rack to cool a little these are best eaten on the day of baking but you can store in an air tight container for up to three days after baking.
Cherry Bomb Bakery is on facebook https://www.facebook.com/Truly.Scrumptious.Cake.design?ref=hl