This it THE chocolate muffin recipe or at least has been for the last few years until I’ll find or make up a better one. What even makes these muffins better are the chunks of your favourite chocolate that you’re supposed to stick in before baking. This time I made some with white chocolate, some with dark chocolate and the final ones with milk chocolate containing Nonstop (the Swedish equivalent to Smarties). The muffins are quite sweet, even though I’ve decreased the original amount of sugar, but they go perfect with a glass of milk. They have a rich taste of chocolate and are lovely and moist.
- Chocolate muffins with chocolate chunks
(adapted from Chokladfabriken by Annika Edestrand and Helena Annerén Ullstrand .
Results in 12-14 medium sized muffins, ie not the large American ones)
200 g butter, at a roomtemperature
300 g (350 ml) caster sugar
200 g (4) eggs
1 tsp (3 g) vanilla sugar
1 tsp (5 g) baking powder
70 g (175 ml) cocoa, unsweetened
180 g (300 ml) flour
Your favourite chocolate, in bite size chunks
In a bowl beat butter and sugar with an electric beater. Add the eggs, one at a time while beating. Combine the dry ingredients in a separate bowl and then fold into the egg/butter/sugar bowl. Spoon the tough and sticky batter into paper molds. Stick chocolate chunks into each muffin. Bake in 190°C for 10–15 minutes. Make sure not to overbake, you want moist and not dry muffins.