How to Make the Best Dark Chocolate Muffins
Why this recipe?
This is a great, simple recipe for how to make dark chocolate muffins. I don't use any cocoa powder in my chocolate muffins, just real 70% dark chocolate—leaving them rich and moist and totally yummy.
This is a simple muffin recipe and is easily adaptable if you want to add extra ingredients like nuts or dried fruit.
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- 5oz Dark 70% Chocolate, Broken into chunks
- 1/2 cup unsalted butter
- 2 cups Plain white flour
- 1/2 cup Soft brown sugar
- 1 cup Milk
- 2tsp Baking Powder
- 1/2tsp salt
- 2 large eggs, lightly beaten
- 1 Cup Chocolate chunks or chips
- First prep your muffin tin - either using butter to grease the tins or using paper cups. Pre-heat your oven to 180C or 350F.
- Melt the butter and chocolate chunks together either in a bowl over a saucepan of water or in a microwave—I find using a microwave on a lower power for 1 min at a time is best. 50% power if you are able to on 3/4 separate minutes works for me, just make sure to stir it well after each time.
- Sieve the flour, sugar, baking powder, and salt into a large bowl and mix together.
- In a separate bowl, lightly beat the egg and gradually add the milk.
- Mix the egg mixture into the dry ingredients a bit at a time, until it is all combined. If it seems a little too dry or sticky, add a little more milk but no more than 1/4 cup.
- Add the chocolate gradually until the whole amount is added and fully combined with the batter; it should be a smooth colour throughout.
- Next add the chocolate chunks—or any other ingredient you wish such as nuts or dried fruit—and mix so they are evenly combined.
- Fill each of your muffin cups 2/3s of the way up, and place in the centre of your oven for 18-20 minutes.
- Remove from the oven and place on a wire rack to cool. Then enjoy!