I remember when I discovered the Starbucks Chocolate Muffin - they were tasty, chocolate-y and had massive chocolate chunks on top - what more could you want. About a year or maybe more after I had started working at GIST (they have the Starbucks contract) - Starbucks changed the recipe (or well their supplier did) and it included what can only be described as 'chocolate goo' in the middle! It was like heaven! It was very similar to their 'Duffin' which had some amazing raspberry jam in the middle - maybe that is where they got the idea from!
Ingredients:
3 cups of plain flour
3/4 cup of caster sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup of cocoa powder
1 cup of chocolate chips (I used dark)
1 large egg
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 jar Nutella (or other chocolate spread)
Method:
1. Preheat the oven to 200°C. Line a cupcake/muffin tray with 12 cases.
2. Whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder and chocolate chips. Set aside.
3. Whisk together the egg, buttermilk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
4. Divide the batter evenly between the cases, filling only half-way. Spoon 1 teaspoon of Nutella (or your chocolate spread) into the middle and cover with more batter.
5. Bake for 15-17 minutes or until a toothpick/skewer comes out clean. Be sure to do it off-centre to test if baked. Leave in the tray for 10 minutes and then transfer to a wire cooling rack.
Have you ever tried making some stuffed muffins before? Let me know if the comments below. As always the original recipe can be found HERE.
