Chocolate Chunk Muffins

1. 1

   Preheat the oven to 180C.

2. 2

   Line the muffin tray with muffin cups.

3. 3

   Take the butter, eggs and heavy cream (or milk) out of the fridge and leave them to return to room temperature.

4. 4

   Add the butter and sugar to a bowl and cream with a whisk until pale and fluffy.

5. 5

   Add the beaten egg a little at a time, mixing in after each addition.

6. 6

   Sift in half of the powder ingredients (cake flour, baking powder and cocoa powder) and mix in with the whisk.

7. 7

   Then add in half the cream and mix in, followed by the rest of the powder ingredients, then followed by the rest of the cream.

8. 8

   Mix after each addition.

9. 9

   Break some pieces of chocolate into the batter and give everything a quick mix.

10. 10

    Pour the batter into the muffin cups and decorate with any remaining chocolate pieces.

11. 11

    Bake for 20-25 minutes at 180C.

12. 12

    Check to see if they're done by inserting a skewer into the center.

13. 13

    If no raw batter comes back out then they're ready.

14. 14

    I baked my muffins in cups with a 3 cm diameter at the bottom and was able to produce 15.

* Per serving · 4 servings · Values may vary.

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