In my kitchen adventures I’ve made some crazy things recently. There was a Red Bull cupcake attempt and I even had a go at making my own marscapone cheese. I know, crazy hey.
Having arrived back in Melbourne after three months away, I decided to make something simple and traditional (read: edible) for my neglected housemate and I to celebrate our reunion.
Well, it was supposed to be simple. Except in my haste whilst copying down the recipe I neglected to list several ingredients, only noticing their absence once I’d reached the method section. Gah! So this recipe is inspired from the Hummingbird Bakery Cookbook instead.
Despite the recipe jiggery-pokery, these muffins turned out fantastic. Although, if anyone has the original recipe I’d be interested in the quanitites for flour, milk and vanilla 
CHOCOLATE CHIP MUFFINS
Adapted from the Hummingbird Bakery Cookbook
YOU WILL NEED:
2 Eggs
200 g Caster sugar
200 g Plain flour
50 g Cocoa powder
2 teaspoons Baking powder
Pinch of Salt
160 ml Unsalted Butter, melted
120 g Dark chocolate, roughly chopped
120 ml Milk
Makes 12 muffins
DIRECTIONS:
- Preheat the oven to 170c. Line a 12-hole muffin tin with patty cases.
- Put the eggs, sugar and vanilla in an electric mixer and beat until pale and fluffy.
- In a separate small bowl, sift together the flour, cocoa powder, baking powder and salt.
- Gradually beat the dry mix and the milk alternately into the egg mixture little by little. Beat until all the ingredients are well incorporated.
- Gently stir in the melted butter with a wooden spoon until well incorporated. Then stir in the chocolate until evenly dispersed.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 30 minutes, or until the top of the cake bounces back when touched (A skewer inserted in the centre should come out clean).
- Leave the muffins to cool slightly in the tray before removing onto a wire rack.
- While the cakes are still warm, press chocolate melts onto the top of each for decoration.
| Chocolate Chip Muffins |
Print
|
- 2 Eggs
- 200 g Caster sugar
- 200 g Plain flour
- 50 g Cocoa powder
- 2 teaspoons Baking powder
- Pinch of Salt
- 160 ml Unsalted Butter, melted
- 120 g Dark chocolate, roughly chopped
- 120 ml Milk
- Preheat the oven to 170c. Line a 12-hole muffin tin with patty cases.
- Put the eggs, sugar and vanilla in an electric mixer and beat until pale and fluffy.
- In a separate small bowl, sift together the flour, cocoa powder, baking powder and salt.
- Gradually beat the dry mix and the milk alternately into the egg mixture little by little. Beat until all the ingredients are well incorporated.
- Gently stir in the melted butter with a wooden spoon until well incorporated. Then stir in the chocolate until evenly dispersed.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 30 minutes, or until the top of the cake bounces back when touched (A skewer inserted in the centre should come out clean).
- Leave the muffins to cool slightly in the tray before removing onto a wire rack.
- While the cakes are still warm, press chocolate melts onto the top of each for decoration.
