Here’s a very simple recipe for Chocolate Muffins with an Easter twist.
Ingredients (makes 12)
- 90g butter, melted
- 310g (2 and 1/2 cups) self-raising flour
- 65g (1/4 cup) cocoa powder
- 185g (3/4 cup) caster sugar
- 1 egg
- 330ml (1 and 1/3 cup) milk
- 200g chocolate chips (dark or milk)
- 150g white chocolate, roughly chopped
- 1 vanilla bean, seeds removed (optional)
Place butter, flour, cocoa, sugar, egg, milk and chocolate chips together in a large bowl and mix with a spoon or spatula until well combined.
Spoon mixture evenly into prepared muffin cases.
Bake for 20 – 25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Set aside to cool completely.
Once muffins are completely cool, place the white chocolate in a metal bowl or heat-proof bowl and place over another bowl or saucepan of boiled water (the water only needs to heat the bowl – it doesn’t need to touch it). Keep stirring the chocolate until it melts. Add the vanilla bean seeds (optional) and mix to combine. Remove chocolate from heat.
Use a piping bag or drizzle from a spoon to draw a cross on each muffin. Serve.