Double Chocolate Muffins

Here are the rules. Think of it like Fight Club but instead of fighting to escape spiritual somnambulance we’re fighting to escape the disappointment of below-average chocolate muffins. We’re fighting to make a chocolate muffin that rises above the ordinary, sets the bar, goes beyond…
This is a good recipe, but with care and love it can achieve greatness.

First Rule: Use hand-chopped Cadbury Bourneville dark chocolate, not chocolate chips.

Second Rule: Do not let these muffins over cook or they will be ordinary.  Keep a keen eye on oven, and your nose to the wind. You’ll smell when they’re ready, and don’t leave them in a moment longer.

Third Rule: Do not over mix the batter, or you’ll end up with rubbery muffins.

Recommended listening for this recipe: Here Come the Warm Jets by Brian Eno

Double Chocolate Muffins Recipe

1 cup flour
1/2 cup cocoa
1 1/4 tsp baking powder
1/4 tsp baking soda
pinch salt
1 egg
1 egg yolk
1/2 cup sugar (half brown, half white)
1/4 cup vegetable oil
3/4 cup buttermilk (or sour cream, or yoghurt)
1/2 tbs vanilla
150g chopped dark chocolate

Oven at 190C


Mix all the dry ingredients in a bowl (except the chocolate).
Whisk/beat the eggs and sugar until pale and creamy. Then mix in the rest of the ingredients (except the chocolate).
Combine the two gently, adding the chocolate. Do not overmix.
Spoon into patty cases, makes around 10-12 small muffins, or 6-8 enormous muffins.
Bake for ten minutes at 190C, then turn heat down to 170C.
Bake until JUST cooked. Use a skewer to test that the inside is cooked.