The best recipe for double chocolate muffins! Simple ingredients, quick to make and super chocolatey. Enjoy now or freeze for a quick portable snack!
Pre-heat the oven to 180°C/350°F, line a 12 count muffin tin with paper cases or spray with cooking spray and set aside.
Add all dry ingredients to a large mixing bowl and whisk together.
Add the eggs to a medium sized mixing bowl and whisk lightly. Add all remaining wet ingredients and whisk together.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Using a rubber spatula, fold together the dry & wet ingredients until they are just mixed together. A few small flour pockets are fine.
Evenly distribute the batter between the 12 prepared muffin tins.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.