What’s not to like? Muffins with a double dose of chocolate. Unless you don’t like chocolate…
Well I do, and I love these muffins! Great with a cup of tea at around 11am (or 11pm) or have them as dessert served warm with ice cream – yes please!
Double Chocolate Muffins
- 375g self-raising flour, sifted
- 220g light brown soft sugar
- 100g white chocolate chunks
- 50g cocoa powder
- 125g golden syrup
- 1 teaspoon vanilla extract
- 90ml sunflower oil
- 2 medium eggs
- 200ml whole milk
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5. Grease the flat part of a 12-hole muffin tin, then fill with paper cases.
Place the flour, sugar and white chocolate chunks in a large bowl and stir together until even.
Sift the cocoa powder into a heatproof bowl then add the golden syrup and vanilla extract. Pour in 75ml of freshly boiled water and whisk together until smooth. Whisk in the oil, followed by the eggs, then finally, whisk in the milk.
Pour the wet ingredients into the bowl with the dry ingredients and fold together using a rubber spatula or large metal spoon. Take great caution not to overmix, once the mixture has just come together (yes there maybe some lumps of flour!) stop folding and spoon the mixture into the cases.
Bake in the preheated oven for 25-30 minutes until spilling over the edges and an inserted skewer comes out clean. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely, or serve warm.