Now I know that I usually try and find and make recipes that are just a little bit different, recipes that have a certain je ne sais quoin (lovely French followers – right spelling? Hope so!)
However, no good food blog is complete without a chocolate muffin recipe. Over the past few years, before I even had this blog, chocolate muffins were my favourite things to make. They were yummy and easy – the perfect combination for a foodie-in-training!
Yet, they were never special. They were never just right. They were often too spongy, too dry or too doughy. I could never find the right recipe to make the perfect chocolate chip muffin. Until today.
My friends, prepare to be amazed at this absolutely scrumptious recipe I found on this lovely blog – Kirbie Cravings. However, the recipe on this site wasn’t complete in my eyes (or more appropriately, my tastebuds). After preparing the batter and tasting it, there needed to be some extra things.
So I’ve used Kirbie Craving’s recipe as my base, but the following recipe is how I altered it. Kapish?
2/3 cup cocoa powder
1 3/4 cups plain flour
1 1/4 cups light brown sugar
1/2 cup white sugar
2 tsps baking soda
3/4 teaspoon salt
2 cup chocolate chips (1 cup chocolate chips, 1 cup chocolate buttons)
1 cup milk
2 teaspoons vanilla
2 teaspoon vinegar
1/2 cup butter, melted
1. Preheat the oven to 200°C (400°F). Line a standard muffin pan with paper muffin cups (I didn’t have any paper cups so just put the mixture straight into a greased pan).
2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking soda and salt and melted butter.
3. In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
4. Add the wet ingredients, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined – then add the chocolate chips.
5. Scoop the batter into the prepared muffin tin, about 2/3 full as they do rise quite a bit.
6. Bake the muffins for 25 minutes, or until a skewer inserted in the center of a muffin comes out clean.
7. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack.
Enjoy wholeheartedly! Maybe even with a scoop of vanilla bean ice-cream … yum.
N.B – I accidentally put the chochips in step 2 … but really you should follow the recipe and add the chochips in step 4!
OK wow. Just, wow. These turned so much better than I expected. So decadent and moist and chocolatey and gooey and just pure heaven. I mean, look at those beautiful mounds on top of the muffins. And below, you’ll see a rather unclear but clear enough image of just how gooey and moist these babies are!
Yes my friends – these are the perfect homemade chocolate chip muffins. Your friends, parents, grandparents, children and whoever else has these muffins touch their tongues will be thanking and loving you forever.
The addition of the chocolate buttons to the chocolate chips was a good choice because every so often you’ll take a bit of the muffin and be greeted with a generous bulge of melted chocolate goodness.So definitely add some chocolate buttons too!
This recipe is also fantastic as you will probably have these ingredients lying around in your cupboard somewhere. And if not, there’s nothing too expensive on the list, so it’s win-win.
Such. A. Big. WIN.