250g plain flour
150g granulated sugar
130g unsalted butter
100ml buttermilk or whole milk
60g cocoa powder
2 medium eggs
2 tsp baking powder
1 tsp vanilla extract
A pinch of salt
100g milk chocolate
100g Crunchie pieces
Muffin cases I use: https://amzn.to/3gjy5rC Disclaimer: Some of the links I provide may be affiliate links. As an Amazon associate, I make a small commission on anything you buy through my links. You do not have to use them.
Preheat your oven to 180 degrees fan/200 degrees conventional. Line a muffin tray with 7 cases and put aside for later.
In the microwave melt your butter and then leave aside to cool.
Once cooled, add the vanilla extract, milk and eggs. Mix to combine.
In a separate bowl whisk together the flour, sugar, salt, baking powder and cocoa powder. Sift the ingredients over the wet ingredients and mix until just combined.
Add 3/4 of the milk chocolate and Crunchie pieces to the muffin batter. Mix to distribute the chocolate.
Pour the muffin batter equally between the seven cases. Add the remaining milk chocolate and Crunchie pieces to the top of the muffins.
Place the muffins in the oven and bake for 5 minutes (this helps them rise) before lowering the heat to 160 degrees fan/180 degrees conventional and baking for a further 18-22 minutes.
Once bakes, allow the muffins to cool in the tin for a few minutes before transferring to a wire cooling rack.
Once cool, if you like melt some chocolate and place this on top of the muffins along with a Crunchie piece.
Serve and enjoy!