Chocolate chip muffins
These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school.
Ingredients
- 250g/9oz plain flour
- 45²µ/1½´Ç³ú cocoa powder
- 125²µ/4½´Ç³ú golden caster sugar
- 65g/2¼oz soft light brown sugar, any lumps crumbled
- 1½ tsp baking powder
- ½ tsp fine salt
- 2 free-range eggs
- 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)
- 1 tsp vanilla extract
- 175ml/6fl oz hot water
- 110g/3¾oz unsalted butter, melted, plus a little extra for greasing
- 125²µ/4½´Ç³ú milk chocolate chips, or try a mixture of milk and white
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.
Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked.