100g dark chocolate, melted
50g unsalted butter
100g light brown soft sugar
60g cocoa powder
250g self raising flour
1tbsp baking powder
150g milk chocolate, chopped
150g white chocolate, chopped
Preheat the oven to 190ºC and line a 12-hole muffin tin with paper muffin cases.
Melt the dark chocolate and butter together in a heatproof bowl either in the microwave or over a pan of simmering water.
Once melted, remove from the heat and stir in the sugar. Next, mix in the milk, vanilla and eggs.
Sift the flour, baking powder and cocoa into the chocolate mixture and fold in gently until just incorporated. Add most of the chopped chocolate - but save some for poking into the top of each muffin.
Spoon the batter into the prepared muffin cases, there should be enough batter to almost fill them to the top but leave a little room in the cases to allow for rising. Put a few chocolate pieces on the top of each muffin. Bake in preheated oven for about 20-25 minutes or until skewer inserted into the centre of the muffins comes out with no batter mixture on it.
Cool on a wire rack, then store in an airtight container.
Top Tip: Muffins are best eaten on the day of baking them. Half the recipe if you only want a few, or freeze half in a sealed plastic bag and bring them out when you want one. They only take a short while to defrost.