We asked former Great British Bake Off (GBBO) contestant, Priya O'Shea to share a simple tripe chocolate muffin recipe with us from her new kitchen featuring Warm Brushed Oak. Priya tells us these muffins are quick to make and don’t require any fancy equipment so are great for baking with kids. They always go down well with family and friends too, and last for a couple of days (although, who are we kidding, they won't last more than one day).
The ingredients you'll need to get started:
- 200g Plain Flour
- 40g Cocoa Powder
- 1 tbsp Baking Powder
- 100g Caster Sugar
- 30g Soft Brown Sugar
- 180g Chocolate Chunks (I use 90g white and 90g milk choc)
- 2 Large Eggs
- 100ml Vegetable or Sunflower Oil (light flavourless oils are best)
- 200ml Milk
- 1tsp Vanilla Paste or Extract
You will also require:
- 12 Muffin cases
- Large mixing bowl
- Whisk & spoon
Method:
- Preheat the oven to 190C Fan and fill a muffin tray with 12 paper cases.
- In a large bowl, mix together the plain flour, cocoa powder, baking powder and both caster sugar and soft brown sugar. You can sift if you like but a good stir with a whisk is perfect!
- In a separate bowl or jug, mix together the oil, milk, vanilla extract or paste and the eggs.
- Mix the chocolate chips into the dry ingredients (reserving ¼ for topping the muffins).
- Add the egg and milk mixture to the dry ingredients. This time, use a spoon to briefly mix just until there is now raw flour visible - be careful not to over mix or beat it as this makes dense muffins! A spoon rather than whisk is better here.
- Using the spoon (or an ice cream scoop) divide the mixture between 12 muffin cases and top with the remaining chocolate chunks.
- Bake in the centre of your preheated oven for 18-20 mins.
Once baked, leave to cool for a few minutes and then transfer to a cooling rack to cool fully before sharing. Share your bakes with us @karndean_uk on Instagram and we'll be sure to give you a Hollywood handshake.
