The best chocolate muffins: huge and really moist

Ingredients

• 1 cup flour
• 3 Tbsp cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 1 pinch salt
• 1 egg
• 60 ml milk
• 60 ml vegetable oil (sunflower in this case)
• 1 tsp vanilla extract
• 1/3 cup heavy cream
• 2/3 cups chocolate chips

Materials

• 4 ramekins
• parchment paper
• whisk
• spatula
• ramekins
• scissors
• glass
• Oil spray (optional)

Preparation

• Mix the dry ingredients: flour, cocoa, baking soda, sugar and salt.
  * Use a whisk.
• Mix the wet ingredients: egg, milk, vegetable oil, vanilla extract and heavy cream.
  
• Gradually stir in the dry ingredients until smooth.
  
  * It's best to use a spatula.
• Add the chocolate chips and mix again with a spatula.
  
• Muffin liners:
  Cut large squares from the parchment paper (the size will depend on your ramekins). Fold each square into quarters.
• Unfold each square, then cut slits along the folds with scissors.
  
• Place a square over a ramekin, then shape it into a muffin liner by pressing the paper down with a glass.
• Lightly grease the inside of the muffin liners (we used oil spray).
  Pour the muffin batter into the liners set in the ramekins, filling them to the rim.
  
• Tap the ramekins on the table or work surface to settle the batter, then bake for 5 minutes at 430°F (220°C). Reduce the temperature to 350°F (180°C) and bake for a further 20 minutes.
• Remove from the oven and leave to cool in the ramekins for ten minutes, then remove from the ramekins and cool completely on a wire rack.
  
• And there you have it—ready to enjoy! If you like, you can fill the muffins with your favorite spread (find some great recipes on our site; we’ve included our favorites in the notes below ↓↓).

Cookware

Questions

Photos of members who cooked this recipe