Moist Chocolate Muffins

These muffins are soft, deeply chocolatey and stay moist for days, thanks to a thin batter finished with boiling water. They are simple to mix, bake up beautifully domed, and are perfect topped with melted chocolate and a shower of sprinkles.

Ingredients

• 2 eggs
• 250 g (1 1/4 cups) sugar
• 200 ml (3/4 cup + 1 tbsp) milk
• 100 ml (about 1/3 cup + 1 tbsp) vegetable oil
• 300 g (2 1/2 cups) flour
• 6 tbsp cocoa powder
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 200 ml (3/4 cup + 1 tbsp) boiling water

Instructions

1. Beat the eggs with sugar for 3-4 minutes. Add the milk and oil and mix well.
2. Sift in the flour, cocoa, baking powder, and soda. Gently fold the dry ingredients in with a whisk. Last, pour in the boiling water and stir — the batter will be thin.
3. Grease muffin cups with butter and dust with flour so the muffins release easily.
4. Fill (a piping bag helps with the thin batter) and bake at 180 C (350 F) for 25 minutes.
5. Top the cooled muffins with chocolate and sprinkles.

If you love chocolate bakes, try these Fluffy Berry Chocolate Muffins or the Classic American Chocolate Chip Muffins for your next batch.

Tips

• Do not overmix once the flour goes in; a gentle fold keeps the crumb soft.
• Let the muffins cool completely before topping so the chocolate sets neatly.
• For reliable baking results, check your oven temperature with a thermometer — Allrecipes has useful guides on baking basics.

Nutrition: per 100 g: 111 kcal, protein 9 g, fat 2 g, carbs 10 g