These are so easy to make, you can’t really go wrong. However, considering this recipe was from a chocolate recipes book, I was a little disappointed with their chocolatiness! I think mine were a little over done, and lacking chocolatey depth.
So, to improve this recipe, I would add 50g of chocolate chips and double the amount of cocoa powder. I used some fancy muffin cases I had, I find these are great for doing muffins when you aren’t sure how well they’ll rise. Sometimes muffins go a bit mental when you first put them in the oven and rise right out of the cases and ooze everywhere, especially if you’ve overfilled the cases. Not exactly the perfect muffin top you were hoping for! These muffin cases are so tall that the only way is up for your muffins, you lose the muffin top but you can be sure they’ll all stay together.
I’ll give you my new improved recipe and I’d love to hear if anyone tries them out! Here we go: (Makes 12)350g self raising flour 50g cocoa powder 200g light brown soft sugar or golden caster sugar 2 eggs 150ml sunflower oil 150ml milk 1 tsp vanilla extract 50g chocolate chips 12 tsp nutella or other chocolate spread
Beat the eggs, sunflower oil, milk and vanilla extract together in a jug or bowl with a fork. Pour the egg mixture into the dry ingredients and stir a few times, mix the chocolate chips through.
Fill the cases half full and add a teaspoon of nutella to each.
Top up with the rest of the mix and bake for 20 – 25 minutes until well risen and springy to the touch.