There’s nothing special about these muffins. In fact, they’re as bog standard as muffins can get. They happen to be, however, my partner’s absolute favourite muffins for breakfast (or tea, or after supper, or whenever really). So I suppose they deserve their place in my kitchen journal!
Bog standard chocolate muffins (from Susan Reimer’s ‘Muffins: Fast & fantastic’
- 255 gr. plain flour (if using self-raising flour, omit the baking powder, but don’t adjust the bicarb of soda)
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb of soda
- 1/2 teaspoon salt
- 110-170 gr. caster sugar (I don’t use much sugar, because my partner really likes his desserts not-too-sweet)
- 3-5 tablespoons unsweetened cocoa powder (e.g. Green & Black’s which is fantastic)
- 1 egg
- 240-260 ml (8-9 fluid oz) milk
- 1 teaspoon vanilla essence
- 90 ml (3 fl oz) vegetable oil or 85 gr. (3 oz) butter, melted (I use vegetable oil, & they turn out fine)
- Plain chocolate chips, coconut or chopped nuts for topping (optional)
- Prepare muffin tins. Preheat oven to 190-200 degrees (gas mark 5-6)
- In a large bowl, sift together baking powder, flour, bicarb of soda, salt, sugar & cocoa powder
- In another bowl, beat egg with a fork. Stir in milk & vanilla, followed by oil / melted butter
- Pour all the wet mixture into the dry mixture. Stir until just combined & no dry flour is visible. Batter will be lumpy (that’s normal)
- Fill muffin cups 3/4 full. Sprinkle tops with chocolate chips or whatever else you’re using. Bake for 20-25 mins, until the tops spring back when pressed gently.
Variations (the book provides lots of variations, but these are the ones that appeal to me):
- You can try adding 85-110 gr. chopped glace cherries or black cherries to the batter, to create chocolate cherry muffins.
- You can also try adding 60 gr. ground or chopped hazelnuts to the dry ingredients to create chocolate hazelnut muffins (or indeed you can add other nuts: macadamias, brazil nuts, walnuts, pecans)
- Chocolate mocha muffins are also nice, especially for breakfast. Prepare 240-260 ml (8-9 fl oz) strong black coffee (I would do this using espresso powder). Cool completely & use in place of the milk
- I once tried making chocolate orange muffins, adding 1 teaspoon or so of finely grated orange rind to the wet ingredients.
- And finally, you can make the classic double chocolate muffins by adding 85 gr. plain chocolate chips to the dry ingredients.