Triple Chocolate Muffins

=Rich, chocolate-packed muffins perfect for a cosy weekend bake.

Makes: 12 muffinsHands-on time: 15 minutesBake time: 20 minutes

Ingredients

• 100g dark chocolate (54%), chopped into 1cm chunks

• 225g plain flour

• 40g cocoa powder

• 1½ tsp bicarbonate of soda

• Pinch of salt

• 125g light brown soft sugar

• 100g caster sugar

• 2 eggs

• 200ml buttermilk

• 100ml sunflower oil

• 1 tsp vanilla extract

• 150g chocolate chips or chopped chocolate (dark, milk, white, or a mix)

You will need

• 12-hole muffin tin lined with deep paper muffin cases

  
  

Method

1. Preheat the oven to 190°C (170°C fan) / Gas 5.

   
   

2. Melt 50g of the chopped dark chocolate in a heatproof bowl set over a pan of gently simmering water, or in the microwave in short bursts. Stir until smooth and set aside to cool slightly.

   
   

3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt into a large mixing bowl. Add both sugars and mix well with a balloon whisk. Make a well in the centre.

   
   

4. In a jug, whisk the eggs, buttermilk, oil, and vanilla extract. Pour into the well in the dry ingredients, then add the melted chocolate. Mix gently until just combined.

   
   

5. Fold in two-thirds of the remaining chopped chocolate and all the chocolate chips.

   
   

6. Divide the mixture evenly among the muffin cases. Scatter the remaining chopped chocolate over the tops.

   
   

7. Bake for 20 minutes, or until risen and a skewer inserted into the centre comes out with a few moist crumbs.

   
   

8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely — if you can resist!