For all those chocolate cravings – these muffins are a must!
Chocolate on chocolate on chocolate muffins
12 servings
Prep: 10 mins
Cooking: 25 mins
Ingredients
- 2 eggs,
room temperature - 200g
caster sugar (Natura Sugars Golden Caster Sugar) - 125ml
oil - 1
teaspoon vanilla essence / extract - 200g
flour - 60g
cocoa powder - 1
teaspoon baking powder - 1/2
teaspoon salt - 250ml
buttermilk (can be substituted with sour cream or yoghurt) - 2 cups
of your favourite chocolates, roughly chopped (I opted for Milky Bar Buttons,
Caramel Nibbles, Mars Bites and mini Rolos) - 1
heaped tablespoon Biscoff, melted
Method
Preheat the oven to 180°C and prepare a muffin tray with muffin liners.
Using an electric mixer, beat the eggs and sugar until pale and fluffy. While continuing to whisk, gradually add the oil and the vanilla essence until incorporated.
Sift the flour, cocoa, baking powder and salt. Add gently; fold into the batter (do not over mix). Add your selected chocolates and stir to distribute them in the batter.
Fill the muffins liners ¾ way, ensuring there are chocolate chunks in each.
Bake in the preheated oven for 25 minutes, then remove and allow them to cool for five minutes in the pans before transferring to a wire rack to completely cool. Drizzle with melted Biscoff or more chocolate for an extra touch of decadence.
Store in an airtight container once completely cool.
