Hello lovelies!
It’s been a while since I have baked sweet stuff, so last weekend I made double chocolate muffins. My hubby really loves chocolate and I love muffins, because they are quick and easy to make. Since I had no extra butter at home, I opted for a batter with oil. Nevertheless, they came out moist and super fluffy. Another plus is that the batter is whipped together even quicker when you use oil. That way the whole flat will start to have this lovely chocolaty smell- just perfect for such a rainy weekend as we are currently having here 😉 Let’s get started!
For 12 muffins you need:
- 3 eggs
- 100ml neutral oil
- 200ml milk
- 200g white spelt flour
- 100g sugar
- 30g cocoa
- 6g baking powder
- 100g chocolate chunks
Preparation:
First you preheat your oven to 200°C and prepare your muffin pan. Therefore you can either grease and dust it with some flour or use some paper liners. Then you pour the eggs and oil in a bowl and whisk them up for a few minutes. In the meantime, measure out the flour, sugar, cocoa and baking powder and stir together. Now you pour the milk in the bowl, give it a stir and sieve the dry ingredients on top. If you want or have to eat lactose-free, just substitute the milk for plant milk.
Next, you give the batter a good stir to bring everything together, add in the main part of the chocolate chunks and fill the muffin liners with it. Then just put the muffin pan in the oven and bake for about five minutes. Now you can spread the remaining chocolate chunks on your muffins and bake them for another 10 to 15 minutes. Test the chocolate muffins with a wooden skewer to make sure they are done, before you let them cool on a rack. They taste best when they are still warm with a glass of milk 😉
Have fun!
XOXO, Stef