Double Chocolate Muffins - Suitable for Home Bakers!

A couple weeks ago, I posted a work recipe for Double Chocolate Muffins that yields around four dozen commercial sized muffins. I realize not everyone wants to do the math to reduce that kind of recipe, so I actually found a similar recipe in The Essential Baking Cookbook, and made a batch for the friend with the new baby I mentioned in the English Muffin Bread post. Yes, you will need self-raising flour, but it's easily found in most grocery stores. I usually use Brodie XXX brand, but I found Gold Medal brand in the States for a decent price, too.

Double Chocolate Muffins (adapted by moi)

2 1/2 cups self-raising flour
1/3 cup cocoa powder, sifted
1/2 tsp baking soda
2/3 cup sugar
1 1/2 cups buttermilk
2 eggs
150g/5oz butter, melted and cooled
1 cup chocolate chips

1. Preheat oven to 350F. Prepare muffin tins.
2. Sift the flour, cocoa powder, baking powder and the sugar together in a large bowl. Make a well in the centre.
3. Whisk together the eggs & buttermilk and pour into the well. Add the butter and fold gently together until just combined. Do not overmix - the mixture might still be lumpy.
4. Scoop & bake for about 25 minutes or until done.

I got a baker's dozen of regular sized muffins plus a dozen mini muffins.

And they were soooooooooo good! I like them way better than my work recipe, actually: fudgier and cakier and richer.

Enjoy!