Double chocolate muffins

Published on 4 May 2016

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Soft, chocolatey and indulgent!

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INGREDIENTS FOR 6 LARGE MUFFINS

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I roughly chop chocolate.

I melt butter and cool slightly.

I sift flour, cocoa and baking powder.

I combine dry ingredients well.

I whisk egg and sugar electrically in a bowl.

Once pale and thick, I gradually whisk in lukewarm butter.

I gradually add milk.

Alternating with dry ingredients.

I continue alternating dry ingredients and milk.

I whisk until all added.

I put a tablespoon batter into cases in a muffin tin.

I add half chopped chocolate.

I cover with remaining batter.

I finish with remaining chocolate.

I bake at 180°C for about 25/30 minutes, testing with a skewer. They rise considerably and remain soft.

Cool on a rack and dust with icing sugar if liked.

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