One of our very favourite recipes in this house is Mary Berry’s Chocolate Chip Muffins.
Straight from the oven. Utterly delish.
But after watching and drooling over the Great British Bake Off, I wondered what judge Paul Hollywood’s version would be like.
Isn’t a chocolate muffin a chocolate muffin? Can there really be that much variation?
Well, apparently yes there can.
Paul Hollywood’s recipe calls for the use of strong bread flour. Ooooo!
AND once you’ve make the muffin mixture you need to put it in the fridge for 2 hours.
On top of this there is a rather yummy surprise waiting at the heart of each one.
I HAD to give these a go!
So, I’ve made them a couple of times and here’s my take on Paul Hollywood’s Chocolate Chip Muffins.
250g soft butter
190g caster sugar
4-5 eggs, depending on the size
250g strong bread flour
20g baking powder
150g drinking chocolate powder
100g chocolate chips
20 squares of chocolate
1. Preheat the oven to 200 C/Gas 6 and line 2 muffin trays with 20 paper cases.
2. Cream the butter and sugar together with a wooden spoon until they are white and fluffy.
3. Add the eggs one and a time, mixing each one well, and once they’re all added whisk together for five minutes.
I used 4 eggs as mine are quite large. And I used a handheld electric whisk to mix them all together, as it makes for a lovely moussey mixture.
4. Add the flour and the baking powder to the mixture and fold together until well blended.
5. Add the milk and the drinking chocolate and mix for 1 minute.
6. Fold in the chocolate chips.
7. Refrigerate the mixture for 2 hours.
8. Put a teaspoon of the mixture into each one. The mixture will be quite stiff now so it’s quite difficult to spoon into the case.
9. Add a square of chocolate ontop of each case. You can used dark, milk or white chocolate. I opted for milk, but I think white would make for a great contrast when you bite into the muffin. We used Green & Blacks for a touch of decadence!
10. Put another heaped teaspoon of the mixture on top of the chocolate squares.
11. Bake for about 20 minutes or until the mixture is cooked through and the muffins have risen.
12. Serve warm.