Yep, another chocolate thing. Not very inventive on my part, but a classic which never goes out of style.
I use a standard muffin recipe as a base for all my muffins, but I generally vary the liquid portion to create the flavour base, then add other things for oomph. This one uses a combination of sweetened condensed milk and melted milk chocolate as the liquid portion, meaning there is no need to add additional sugar because both of those are sweet enough. If you use dark chocolate, you may want to add a couple of tablespoons of sugar when you whisk up the dry ingredients.
Makes 6 jumbo or 12 standard sized muffins
250g (2 cups) all-purpose (plain) flour
2 1/2 tsp baking powder
1/2 tsp salt
2 tbsp unsweetened cocoa powder
120g (4 1/4 oz, about 2/3 cup) chocolate chips/chunks
180ml (3/4 cup) sweetened condensed milk
1 tsp vanilla extract
80ml (1/3 cup) sunflower oil
2 large eggs
200g milk chocolate, melted
Preheat the oven to 200°C (390°F). Grease a muffin pan with vegetable oil or line with paper liners.
Melt chocolate in a double boiler or a bowl set over a pan of simmering water. Set aside to cool slightly.
In one bowl, whisk together flour, cocoa, baking powder and salt. Toss through chocolate chips/chunks.
In a second bowl, whisk together condensed milk, vanilla, oil and eggs, in that order. While whisking, drizzle in the melted chocolate – it will still be warm and you don’t want the eggs to cook, so you are tempering them by mixing it in slowly.
Add dry ingredients to wet ingredients and stir just enough to combine, only until moistened.
Spoon batter into the muffin cups. Bake in centre of oven for 27 minutes for jumbo or 22 minutes for standard sized, until a toothpick inserted in the centre comes out with just a few small crumbs.
Remove to a wire rack to cool.