The best chocolate muffins: huge and fluffy

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 cases:
  Cut large squares from the parchment paper (this will depend on the size of your ramekins). Fold the square into 4.
• Unfold, then score the folds with scissors.
• Place the square on a ramekin, then shape the muffin cases by pressing down on the paper with a glass.
• Lightly grease the inside of the muffin cases (we used spray oil).
  Pour muffin batter (into the ramekins) up to the edge of the ramekins.
• Tap the ramekins on the table/worktop, then place in the oven for 5 min at 430°F (220°C). Reduce 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! If you like, you can fill them with your favorite spread (find great recipes on our site, we give you examples in the observations below ↓↓).