Makes 18 muffinsAdapted from Katie Quinn Davies
3 cups flour
3 tablespoon cocoa powder, preferably Dutch processed
1 tablespoon baking powder
1 1/2 cups brown sugar
9 tablespoons unsalted butter, melted & cooled slightly
2 eggs, lightly beaten
1 1/2 cups milk
1 1/2 cup Toblerone chocolate, roughly chopped (about 2 bars)
Preheat oven to 325 F. Line a standard muffin pan with paper liners and set aside.
Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.
another bowl, whisk together eggs, butter and milk. Add wet
ingredients to dry ingredients and mix until just incorporated. Fold in
1 cup of Toblerone chunks.
Fill each muffin liner about 3/4 full
and bake muffins for about 20 minutes, until a toothpick inserted into
center comes out clean. Halfway through baking time, remove muffins and
scatter remaining 1/2 cup of chocolate over muffins.
Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.