You know I absolutely love baking, and one of the recipes I’ve been trying to perfect for ages is for proper American style double chocolate muffins. American style muffins tend to be denser and less sweet than cupcakes, and I wanted to make ones that really erupt out of the case like the muffins you buy in bakeries in America. After a fair bit of twiddling, I’m pretty sure I’m there with this one. Oil definitely seems to work better than butter (no, me neither), and as usual with muffins, you need to remember the golden muffin rule: wet into dry and mix as little as you can possibly get away with to avoid developing the gluten (nobody wants a tough muffin). Don’t use huge muffin cases either – you want to fill the cases about 2/3 full so you get the proper volcano-erupting shape.
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