Dark Chocolate Chunk Muffins

12 Muffins

Looking for a sweet treat for your lunchbox or breakfast? Skip the shop-bought snack for this delicious dark chocolate muffin recipe!

Recipe Ingredients

How to Prepare

Recipe Ingredients:

For the Muffins

Dr. Oetker Muffin Cases

150 g

Plain Flour (5 oz)

Dr. Oetker Baking Powder Sachets x 2 (2 tsp)

Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)

65 g

Dark Brown Sugar (2 ½ oz)

100 g

Dr. Oetker Extra Dark 70% Chocolate Chunks

65 g

Unsalted butter or Margarine melted (2 ½ oz)

120 ml

Whole Milk (4 fl.oz)

Medium Egg Beaten

Hints

1 serving = 48g

How to Prepare:

Prep Time:

40 minutes

Dark Chocolate Chunk Muffins

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with 12 Baking Cases. Sift flour, Baking Powder and Cocoa into a mixing bowl, and stir in the sugar and Chocolate Chunks. Make a well in the centre.

In a measuring jug, mix together the egg, melted butter or margarine and the milk. Pour into the well and mix to form a thick rough batter - take care not to over mix.

Fill the Baking Cases using a spoon, and bake on the middle shelf in the oven for 15 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Best served warm or on the day of baking.