When I saw The Ordinary Cook’s recipe for Mini Chocolate Muffins a short while ago I promised that I would make them the following morning; I did and had two for breakfast! They come together in just a couple of minutes and took just under 10 minutes to bake – perfect. The secret to these light, fluffy muffins is double sifting the dry ingredients and to “just” mix them into the wet ingredients. You can make these into double chocolate muffins by adding chopped chocolate – sadly I didn’t have any on hand and the next time I make these, I will also add 2.5ml salt into the mixture.
slighty adapted from The Ordinary Cook
125g plain flour
25g cocoa powder
5ml baking powder
2.5ml salt – not in the original recipe
25g butter melted
50g chocolate chopped
- Preheat the oven to 180°C.
- Sift the dry ingredients together into a bowl.
- In another large bowl mix together all of the wet ingredients.
- Sift the dry ingredients over the wet ingredients and add the chopped chocolate.
- Mix very briefly until the mixture just starts coming together. It must look as if you haven’t mixed it properly
- Spoon heaped teaspoonfuls into 12 cupcake cases in a muffin tin.
- Bake for 8-10 minutes until firm on top or a skewer inserted comes out clean.
- Cool the muffins on a wire rack.