Where do I start?? My first attempt to make the best chocolate muffin did not go wasted. I am beaming with joy. I did not expect this to turn out so beautifully moist, and chocolatey while having that gooey melted chocolate inside it. They taste like heaven.

I love Starbucks chocolate muffins, hence I tried to make a copycat version. This recipe came through well. The sweetness level is just lovely. I used the muffin ratio as my guidance which is 2:2:1:1. This equals 2 parts of flour, 2 parts of liquid, 1 part of fat and 1 part of egg.

I used melted butter instead of oil in this recipe. However, if you prefer oil, you may make a 1:1 replacement. I’m a little more sensitive to the oil smell even with the neutral flavoured ones. But I will try getting familiar with using oil in my recipes in future hopefully.

You also need all-purpose flour, extra dark cocoa powder ( you may reduce the sugar level by half if yours is the usual cocoa powder),baking powder, brown sugar, bitter-sweet chocolate chips, dark baking chocolate bar, Full Cream Milk and a tiny drop of vanilla essence.

And that’s all you will ever need. The steps are pretty simple and easy to follow even if you are a beginner.

DO I NEED A HAND MIXER TO MAKE THIS BEST CHOCOLATE MUFFIN?

Absolutely no!! There is a tendency to overmix the batter with a machine mixer in addition to the task of cleaning them up once we are done. The batter should never be overdone, or else you will be getting a tough muffin instead of a fluffy-dense one. You have to fold the batter until just mixed.

Can I add anything else to the batter?

You may include nuts or dried fruits of your preference.

Why mix the dry and wet ingredients separately?

This is to avoid overmixing the batter.