Ady Greatsword Empire Kitchen Recipes: Buttermilk White/Dark Milk Chocolate Chunks Muffin

250g (1 2/3 cups) self-raising flour

165g (2/3 cup, very firmly packed) brown sugar

100g white chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)

100g milk chocolate, chopped into small chunks (about 2/3 cup chocolate chunks)

100g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)

62ml (1/4 cup) mild-flavoured oil (e.g. peanut or sunflower oil)

48g (1/2 cup, spooned in and levelled) cocoa powder

1 teaspoon (5ml) vanilla extract

2 large eggs (we use eggs with a minimum weight of 59g)

312ml (1 1/4 cups) buttermilk

LET’S DOIT:

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Move the oven rack to the middle of the oven.

Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use cases that measure 5cm across the base, 8cm across the top, and 3.5cm from base to top.

Place flour and brown sugar in a large bowl and stir together, breaking up any lumps of sugar. Add chocolate chunks to the flour mixture and stir to distribute.

Place butter in a medium saucepan over low heat. Remove from heat when butter has just melted. Add oil, cocoa and vanilla to the melted butter and stir until smooth. While stirring, gradually add eggs and buttermilk and continue stirring until combined (the mixture might not be completely smooth — a slightly grainy mixture is fine).

Pour wet ingredients onto dry ingredients.

Using a large spoon, fold ingredients together until just combined. Don't over mix the batter as this will result in tough muffins.

Divide mixture evenly between the 12 cases.

Bake muffins for about 18-22 minutes. When they are ready, the muffins should spring back when lightly pressed in the centre, and a thin-bladed knife inserted into the centre of a muffin will come out without any batter attached (be careful not to confuse a melted chocolate chunk with uncooked batter).