Ingredients

scant 1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
1/2 cup superfine sugar
6-1/2 oz white chocolate, broken into pieces
2 large eggs
1/3 cup sunflower oil or peanut oil
1 cup milk

Method

  1. Preheat the oven to 400°F/200°C. Linea 12-cup muffin pan with paper liners.
  2. Sift the flour, cocoa, baking powder, and cinnamon into a large mixing bowl.
  3. Stir in the sugar and 4-1/2 oz of the white chocolate.
  4. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  5. Divide the batter evenly among the paper liners, filling each three-quarters full.
  6. Bake in the oven for 20 minutes, or until well risen and springy to the touch.
  7. Remove the muffins from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely.
  8. Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted. Spread over the top of the muffins. Let set, then dust the tops with a little cocoa and serve.

Makes 12 muffins.

Source: 100 Best Delicious Chocolate

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