Chocolate muffins are a quick and easy recipe for delicious, fluffy, fluffy little treats.
But, as a lot of us know, there’s more to them than that.
These little treats are a favourite of mine.
The ingredients are simple and delicious.
There are no additives or preservatives, and the muffins come out of the oven in a very soft, fluffy and perfectly chewy texture.
There’s also a slight crunch to the edges and inside.
These muffins can be baked as individual cakes or spread on toast, as the recipe calls for.
They’re perfect as a treat for a party or just for lunch, or to keep warm and tucked away in the fridge.
Here’s how to make them: 1.
Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit) 2.
In a large bowl mix the egg, melted butter, sugar and salt.
Add the flour, baking powder and salt to the egg mixture.
Mix until you have a smooth batter.
Cover and leave to rest for about 10 minutes.
In another bowl, mix the butter, vanilla and sugar until you reach a soft, light and fluffy dough.
Roll out the dough into a rectangle and place it in the oven for 30-40 minutes, or until golden brown.
When you’re ready to bake the muffin, transfer them to a baking tray lined with a baking mat.
Bake for 10-15 minutes, until the muffing is golden brown and a skewer inserted into the centre comes out clean.
Once you’re happy with the muffings, transfer to a cooling rack.
Top with the chocolate sauce and a sprinkling of powdered sugar.
This recipe makes 8 small muffins.
You can also make a larger batch.
The muffins will keep for 1-2 days in the refrigerator. Enjoy!