Easy Double Chocolate Muffins

Another great recipe courtesy of Dr.Oetker. Haven't got bags of time? These easy double chocolate muffins are so simple yet so delicious and moreish...

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Easy Double Chocolate Muffins

Preparation time: 20 minutes plus cooling and setting | Cooking time: 20 minutes (plus 30 seconds to melt Easy Choc and additional bursts of further 10 seconds if required) | Makes: 12

Ingredients

200g (7oz) Plain flour 1 sachet/ 25g (1oz) Dr. Oetker Fine Dark Cocoa Powder 3 sachets/15g (1tbsp) Dr. Oetker Baking Powder 115g (4oz) Soft light brown sugar 1 Medium egg, beaten 115g (4oz) Unsalted butter, melted 150ml (1/4pt) Whole Milk 150g pot Dr. Oetker Easy Choc 1509 Fine Cook’s Chocolate White

Method
  1. Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour, Cocoa Powder and Baking Powder into a bowl and stir in the sugar. Make a well in the centre.
  2. In a jug, mix the egg, melted butter and milk. Gradually pour into the centre of dry ingredients, mixing at the same time, until the mixture forms a thick, smooth batter.
  3. Divide the mixture equally between the muffin tins – they will be quite full. Smooth the tops and bake for about 20 minutes until risen and firm to the touch – a skewer inserted into the centre of each will come out clean when the muffins are cooked. Cool in the muffin tins for 10 minutes before turning on to a wire rack to cool completely.
  4. Melt the Easy Choc Milk as directed on the packet, and leave to cool for 10 minutes. Arrange the muffins, still on the wire rack, over a board or tray lined with baking parchment. Using a teaspoon, generously spoon over Easy Choc to cover the tops, allowing it to drip down the sides. Leave aside in a cool place to set for a few minutes.
  5. Melt the white chocolate and, using a teaspoon, drizzle a little across the top of the muffins. Leave for a few minutes to set. Your muffins are now ready to serve and enjoy!

 


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