Deliciously moist and soft chocolate muffins filled with milk and white chocolate chips.
When I first decided to make muffins, I found a random recipe online, but it was an American recipe which used different units of measurement to what we use. Also, what I find with using American recipes is that some things they use aren’t called the same thing here. It was somewhat easy enough for me to convert the measurements, but when the recipe called for semi-sweet chocolate, I was confused as we don’t call any kind of chocolate that here. So, naturally my mind went to thinking it was dark chocolate as that is somewhat semi-sweet So... I was definitely wrong! My first batch came out quite bitter, and too dark chocolatey, but apart from that everything else was fine.
On my next attempt (now knowing that semi-sweet chocolate is milk chocolate) I used the correct chocolate, and well, that changed EVERYTHING. The taste was great and just what I was looking for, and with some little changes here and there, I had created a great double chocolate muffin recipe. Also, one comment I have about making muffins is that chocolate chips are rubbish and chocolate chunks are the way to go! Maybe it’s because I’m a big chocolate lover, but chocolate chips for me just don’t add anything and you can barely tell they are there.
The difficulty for these is basically none at all. You mix the wet ingredients in one bowl, the dry in another, combine them, add the chocolate chunks, put them in muffin cases and you’re good to go. It’s such a simple recipe, and they taste so so good.
Difficulty rating: 1/10
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