Recipe – double chocolate muffins

These are easy, and easily the best muffins I’ve ever made. This uses the measurements in cups, rather than grams, which I found very easy to follow (but I appreciate is not the norm for my fellow Brits).  The only downside is this recipe only makes 12 – they don’t last long! I suppose I should add that these would freeze wonderfully, but I have never needed to… nuts would be a good addition to these in place of 100g of chocolate chips – I’d recommend macadamia nuts with white chocolate chips, and walnuts with milk chocolate chips. Experiment and enjoy!


  • 2 cups of plain flour
  • 1/3 cup of light brown moscavado sugar (packed)
  • 1/3 cup of sugar (caster or Demerara)
  • 1/2 teaspoon of salt
  • 2.5 teaspoons of baking powder
  • 2/3 of a cup of full fat milk
  • 1/2 cup of melted, cooled butter
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 100g milk chocolate chips
  • 100g white chcolate chips


  • Preheat oven to 200°C (180°C if fan)
  • In a large bowl, mix together the sugars, flour, baking powder and salt
  • In a jug, mix together the eggs, milk, cooked butter and vanilla
  • Make a well in the dry mixture, and pour your wet mixture in. Stir until just combined
  • Add the chocolate chips, and stir until evenly coated
  • Spoon batter into prepared muffin case/tins
  • Bake for 17-20 minutes, until a skewer comes out clean
  • Let muffins cool in the tin, on a wire rack for five minutes, then remove from tin to cool on the rack further. (I think this is what helps the texture be so good)
  • Apply to face!

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