Chocolate Chunk Muffins

chocolate chunk muffins

ingredients

1/2 cup butter (melted)
1 cup caster (white) granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt (a pinch)
2 cups good quality chocolate (around 70% cocoa) roughly chopped (or use chocolate chips)*
2 cups self raising flour
1/2 cup milk

Heat oven to 375° F.
Grease 18 regular-size muffin cups (or 12 large size muffins) or line muffin tins with paper cases.
In a large bowl, mix together flour, melted butter, sugar, salt, baking powder, vanilla extract, and melted butter. Mix until just combined.

Fold in the chopped chocolate.

Spoon the batter into muffin cups.

Bake for 20 minutes, or until golden brown and springs to the touch.

Then can be served warm or let them cool completely.

Once cooled they can be frozen to be consumed another day.

* about 2 ½ bars (250g )of chocolate roughly chopped. Use 3 bars if you want it very chocolately

Cook’s notes: I used green and blacks cooking chocolate, its 72% cocoa so is very dark, you can use any good quality chocolate you prefer, 55% cocoa, milk, or even white chocolate. H grumped at how dark the chocolate was, but at the same time still managed to eat a huge muffin, and didn’t actually complain about the darkness of the chocolate until he was nearly finished eating it. I thought they turned out pretty good but next time I may use a lesser percentage of cocoa. I only used the 72% because it was the only chocolate in the house that M and H hadn’t devoured.