Ingredients
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150 g (5 oz) Unsalted Butter
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125 g (4 oz) Plain Chocolate
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250 g (9 oz) Plain Flour
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2 Level Tsp Bicarbonate of soda
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80 g (3 oz) Cocoa Powder
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200 g (7 oz) Golden Caster sugar
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250 g (9 oz) chopped Chocolate chunks
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2 Medium eggs
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250 ml (8.5 fl oz) Milk
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200 g pot Natural Yogurt
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2 tsp Vanilla Extract
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A pinch of it Sea Salt
Directions
These are amazing muffins, the best bakery-style muffins that ever existed! Similarly, these muffins are tall and have that chocolately flavour that everyone loves! Eat these warm with a cup of milk or a scoop of ice cream.
Steps
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1
Done
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Switch the oven on to 190 C (170 C fan) mark 5. Take a 12 hole muffin tin and line that with cupcake/muffin liners. |
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2
Done
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In a heatproof bowl melt the butter and the plain chocolate, over a pan with simmering water (make sure that the base of the bowl doesn't touch the water). |
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3
Done
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In the meantime, add flour into a large bowl. Then add the bicarbonate of soda, cocoa powder, caster sugar, the chocolate chunks and a pinch of sea salt. Then stir everything together. After the dry ingredients are mixed add in the wet ingredients; the milk, the eggs, yogurt and the vanilla extract in a bowl and beat the wet ingredients together. |
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4
Done
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After mixing the wet ingredients, and the chocolate mix on to the dry ingredients, roughly fold them all in together. But be careful not to over mix, as the muffins won't rise if the batter is overmixed. |
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5
Done
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Then divide the batter among the muffin liners. Baking them for 25-30 minutes, until they are well risen and springy to touch. Taking each muffin out of the tin and cooling them on a wire rack before serving. |
