Double Chocolate Muffins

chocmuffins

I’m still sick so I’m going to keep this one short. These muffins are awesome, if you get them at the exact right time they are moist and wonderful, so start checking them at 20 minutes by poking them with a skewer, if it comes out clean you’re good to go. Even if they get overcooked a little bit the chocolate chips save the day. As with all of my muffin recipes so far it’s adapted from this Classic Muffins recipe, check it out for a great base recipe to put your own spin on. Well, I’m going back to lying curled up in the fetal position and dreaming about cooking!

Double Chocolate Muffins

Adapted from Rachel’s Classic Muffins over at Rachel Schultz.

3/4 cup milk

4 tbsp butter

1/4 cup vegetable oil

2 eggs

1 tsp vanilla extract

1 3/4 cups plain flour

1/4 cup cocoa powder

1/2 cup brown sugar

1/2 cup caster sugar

1 tbsp baking powder

1/2 tsp salt

1 packet of choc chips (I used milk)

Preheat oven to 175 C, line a 12 hole muffin tin with paper liners.

Combine the milk and butter in a small saucepan, warm up on low heat until the butter has just melted.

Add the vegetable oil, eggs and vanilla and whisk until combined. Set aside.

In a large bowl combine flour, cocoa, sugars, salt, baking powder and choc chips, reserving some choc chips to sprinkle on top.

Add the wet mixture into the dry and mix until just combined, scraping the bottom of the bowl well.

Divide the mixture between the 12 paper liners, sprinkle the reserved choc chips evenly over the batter.

Bake for 20-25 mins, until a skewer poked into a muffin comes out clean.

Rest in the tin for 5 mins before transferring to a cooling rack.

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