One bowl, one jug and a whisk… You don’t need much more to put these muffins together and as an added bonus, they are so chocolatey, that you will not miss an icing for it. The recipe makes 12 regular sized muffins but may be doubled for 24.
500ml flour
160ml cocoa powder
125ml sugar
10ml baking powder
a pinch of salt
250ml chocolate chips
330ml milk
80ml vegetable oil
2 eggs
5ml vanilla
Preheat your oven to 200℃.
Line a muffin tin with paper cups.
Sift the flour, cocoa powder, baking powder and salt together into a bowl.
Add the sugar and mix through.
Add half the chocolate chips.
Whisk the milk, oil, eggs and vanilla in a jug with a wide mouth.
Stir this wet mixture into the dry mixture, taking care not to over mix.
Spoon the batter into the prepared muffin tins and sprinkle the rest of the chocolate chips over.
Bake for 20 – 25 minutes.
You may serve whenever you like as these muffins don’t need additional icing and is quite tasty when slightly warm.
My Whisk and I 