Buttermilk Double Chocolate Chip Muffins. They are deeply chocolatey, moist and extremely moreish. A chocolate sensation.
Preheat your oven to 180 C/160 C fan. Put your muffin cases into your muffin tray.
Place all your dry ingredients in a free standing mixer or large mixing bowl. Whisk the wet ingredients together until completely blended in a bowl or jug. Add the wet to dry and mix until you can't see any dry ingredients left in the bowl. As soon as this happens stir in the chocolate chips.
Place the mixture as evenly as possible into the muffin cases. Mine weighed about 130 grams each
Bake for approx 25 mins. I do recommend an oven thermometer. Mine tells me that my oven is often nowhere near the temp it should be. The trick is to not overbake these. You want them a little moist still. If you're not sure then insert a cocktail stick and if it comes out just a bit crumby/sticky then it's done.
Cool on a wire rack.
Apply to Miss Bab's Face