Valentines Day has somehow become a bit of a family day in our house with the kids wanting to 'do something' involving hearts and / or chocolate, but preferably both. Valentines Day coincided with Lily having a friend over for a sleepover, so I made these Double Chocolate Muffins, which I served with vanilla ice cream for a 'Valentines' pudding, which according to the three children round the dinner table that evening 'ticked all the boxes'.
This is another one of my forever-recipes, as in I never need to find another Chocolate Muffin recipe as this one is, in my opinion, perfection. I love the addition of linseeds, which I like to think makes these muffins a little healthier than most.
Double Chocolate Muffins
125g plain flour
40g cocoa powder 50g linseeds (ground to a powder)
100g soft brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 large egg
1 tsp vanilla extract
60 ml vegetable oil
235 ml milk
85g chocolate chips
Preheat oven to 350℉ / 180℃. Grease a muffin tin or line with baking cups.
In a large mixing bowl, whisk together the flour, cocoa powder, ground linseeds, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vanilla, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the chocolate chips.
Divide batter evenly between baking cups, filling each ¾ full. Sprinkle the tops with chocolate chips and granulated sugar, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
Recipe: Pastry Affair
Photography: Buttercup Days
