Ingredients:

  • 2 cups (250g) All-Purpose Flour (plain flour)
  • ¾ cup (150g) Granulated Sugar (caster sugar)
  • ½ cup (50g) Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda (bicarbonate of soda)
  • ¼ teaspoon Salt
  • 1 cup (240ml) Milk (whole milk recommended)
  • ½ cup (120ml) Vegetable Oil (sunflower or canola oil work well)
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup (170g) Milk Chocolate Chunks (or roughly chopped milk chocolate)
  • ¼ cup (40g) Dark Chocolate Chunks (for extra depth of flavour) (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C/ Gas Mark 6) and line a 12-cup muffin tin with liners or grease the tin well.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to stir until just combined. Do not overmix! A few streaks of flour are okay.
  5. Gently fold in the milk chocolate chunks (and dark chocolate chunks, if using).
  6. Use an ice cream scoop or large spoon to fill each muffin cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.