Sometimes all it takes is something simple to satisfy that nagging chocolate craving. In this occasion, a chocolate muffin studded with generous amount of chunky chocolate bits hit the spot for me. Just 2 tablespoons of oil (can you believe that?) for 24 homemade size muffins and a healthy dose of yogurt to make it special. My favourite part is the crispy crust of the muffin top, and please, it’s not a reference to wearing jeans a size too small.
Chunky Chocolate Chocolate Muffins
(Very loosely adapted for a chocolate smeared old magazine clipping)
Makes 24 (smallish) muffins
375 grams self-raising flour
30 grams cocoa powder
Pinch of salt
220 grams caster sugar
2 eggs
2 tablespoons sunflower oil
140 grams greek yogurt (or natural yogurt)
185ml milk
200 grams dark chocolate, roughly chopped
Preheat the oven to 180 degrees celsius (or 160 degrees celsius fan-forced). Line muffin pans with baking cases.
Mix the flour, cocoa powder, salt and sugar together in a bowl.
In a seperate bowl, mix the eggs, oil, yogurt and milk together. Fold the wet ingredients into the flour mixture until just combined, taking care not to over-mix. (Tip: The trick is to mix as little as you can get away with, without leaving pockets of flour in the batter. The batter should still be slightly lumpy.)
Spoon about 1 tablespoon of batter into the baking cases. Place a few pieces of chopped chocolate over the batter. Gently poke random chopped chocolate into the batter. Fill with batter almost to the top. Place a few pieces of chopped chocolate over the top.
Bake for 25-30 minutes until a skewer inserted in the centre comes out clean. Allow the muffins to cool in the pan for 5-10 minutes, then turn out. Serve the muffins warm.
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