Are these muffins or are they cupcakes? I’m not sure. Let’s say they’re a cakey muffin that keeps well and gets stickier as time goes on. It is such a quick recipe with a great reward in terms of taste and texture and easy enough to get the kids helping with too.

We have decided that they can take quite big chunks of chocolate in them, but a mixture of chunks and chips is nice. I’m thinking they could take a filling too, but haven’t decided which direction to go with on it. Hmmm. These are so nice – do give them a go.

First, sift 125g plain flour, 1 tsp baking powder, 3 tbsp cocoa and 1/2 tsp espresso powder into a medium bowl. Stir in 125g soft brown sugar.

Then measure 125ml sunflower oil into a jug and add 2 large eggs. Beat well with a fork and then beat in 4 tbsp warm water

Pour this into the sifted dry ingredients and stir well to mix

Add 150g of chocolate – a mixture of chocolate chips and pieces of chocolate that you have chopped up seems to work well. Just stir them in with a spatula

Divide the mixture amongst the 12 muffin cases and bake for 20 mins.

Leave in the tin for only 5 mins, then let them cool on a wire rack

You could leave them as they are – dense and sticky on top, or you might want to consider melting 75g of milk chocolate and smoothing that over the top with a teaspoon.

That wouldn’t be too terrible. I have managed to force one or two down, but I am very brave.

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Sticky Chocolate Muffins

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125g plain (all purpose) flour
1 tsp baking powder
3 tbsp cocoa
1/2 tsp espresso powder
125g soft brown sugar

125ml sunflower oil
2 large eggs
4 tbsp warm water

150g chocolate – a mixture of chips and chunks cut from a block, or whatever you like most

Preheat the oven to GM3/160C/325F and line a 12-hole muffin tin with paper liners.

First, sift the flour,baking powder, cocoa and espresso powder into a medium bowl. Stir in the soft brown sugar.

Measure the sunflower oil into a jug and add the eggs. Beat well with a fork and then beat in the warm water.
Pour this into the sifted dry ingredients and stir well to mix.
Add 150g of chocolate – a mixture of chocolate chips and pieces of chocolate that you have chopped up seems to work well. Just stir them in with a spatula

Divide the mixture amongst the 12 muffin cases and bake for 20 mins.
Leave in the tin for only 5 mins, then let them cool on a wire rack

You could leave them as they are – dense and sticky on top, or you might want to consider melting 75g of milk or dark chocolate and smoothing that over the top with a teaspoon.

2 Responses to “Sticky chocolate muffins”

1. MIL aka auntie rene says:

   21 October, 2009 at 9:08 pm

   These sure look yummy
2. Anna says:

   22 October, 2009 at 9:03 pm

   They really are yummy – I have been managing to eat them with very little trouble