Triple Chocolate Muffins

This is super easy a delivers a ridiculous chocolate kick. It’s a twist on a Hummingbird Bakery recipe but I added more chocolate and thought to hell with frosting. It’s Monday night and I have Hot Cross Scones to make – more about those in another post. So here we go. 

Ingredients

80g soft butter (I mean it – let that stuff get warmed up)

280g caster sugar

200g plain flour

1 tbsp baking powder

¼ tsp salt

40g cocoa powder

240ml whole milk

2 large eggs

50g milk chocolate cut into chunks

50g white chocolate cut into chunks

1. Preheat the oven to 190°C/GM 5.
2. Put the butter, sugar, flour, baking powder, salt and cocoa powder in a bowl and mix until like fine sand. I was almost tempted to use a food processor but you need to mix the next bit and who wants that much washing up.
3. Whisk the eggs into the milk and add ¾ of it to the flour mixture. Then mix until smooth. Add the last bit and do the same. Then fold in the chunks.
4. Divide the mixture into 12 large muffin cases. Mine had high sides so if you have the regular sized ones maybe go for making 16 or stick with 12 and let the muffins fall over the top of the cases. That always looks generous when giving someone a muffin.
5. Bake for 20- 25 minutes if making 12 – if more than  17-20.

Told you it was easy!