Most muffin recipes come as a fruity option for breakfast. These rich muffins are more a mid-afternoon treat when served warm straight from the oven.
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You Will Need
Preheat the oven to 180ÅãC (fan 160ÅãC)/350ÅãF/
gas mark 4. Line a 6-hole deep muffin tin with
paper muffin cases.
Gently melt the chocolate and chocolate spread
together in a heatproof bowl set over a saucepan of
barely simmering water, making sure the surface
of the water does not touch the bowl. Leave to cool
for a few minutes.
Sift the flour, baking powder and cocoa powder into
a large bowl, then stir in the sugar. In a separate bowl,
beat the eggs, vanilla, oil and milk together using
an electric hand whisk. When combined, stir in the
cooled chocolate. Fold the wet ingredients into the dry
ingredients using a rubber spatula or metal spoon, but
don’t over-mix. Stir in the chocolate chips.
Divide the mixture between the muffin cases, filling
them three-quarters full, then sprinkle the hazelnuts
over the tops. Bake in the oven for 20–25 minutes,
or until a skewer inserted into the centres comes out
clean. When cooked, transfer to a cooling rack to cool.
Tip This recipe will make 12 small cakes if you use a
shallow bun tin.