Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting

Chocolate chip, the quintessential baker's classic. Simplicity in its finest form.

In all honesty, I prefer my sweet treats rich and decadent to the point of near sickening. I've heard my husband complain of desserts being too rich and this is something I truly can't fathom. Granted, he also doesn't like cake so I'm pretty sure he's certifiably mad.

Even though I will usually opt for 'chocolate mud' I still hold a warm place in my heart for 'chocolate chip'. Choc chip cookies sing of comfort and lazy childhood afternoons, they're unparalleled as a nostalgic treat. Whether it's choc chip cookies, ice cream, cake, or muffins, it's guaranteed to be a crowd favourite.

I wanted the joy of chocolate chip cookies in a more substantial form, but it had to be compact enough for me to lug down to the park for an impromptu picnic with my son. Muffins fit the bill perfectly! I still have a glut of Easter chocolate left over so I chopped some of it up and made these 'choc chunk' muffins. I then grated a bit more of the excess chocolate and mixed it through brown sugar frosting for a choc chip overload. The result? A perfect picnic indulgence!

I'd love to know, what's your most nostalgic treat and are you a 'choc chip' or 'choc mud' kind of person?

Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting

Recipe by A Rhubarb Rhapsody
Total time: 40 minutes
Yield: 12 muffins

Ingredients for the Muffins: 

• 3 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup plain yoghurt
• 1/2 cup milk
• 1 1/2 cups chocolate chunks or chips (I used a mix of dark and milk choc)

To make the Muffins:

1. Preheat oven to 180°C (355°F)
2. In a large bowl sift together flour, baking soda and baking powder. Add salt and sugar. Set aside.
3. In another large bowl whisk together oil, vanilla extract, egg, milk and yoghurt. Add the dry ingredients and stir until just combined.
4. Add chocolate chunks to the batter and gently stir until just incorporated.
5. Pour batter into well-greased muffin pan. 
6. (Optional) Sprinkle 1/2 teaspoon of raw/turbinado sugar over the top of each muffin (this will make the top nice and crunchy). 
7. Bake 20 to 25 minutes or until golden brown and cooked throughout, let them sit in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
8. Once completely cooled pipe choc chip frosting (recipe below) on top of each muffin and serve immediately.

Ingredients for the Brown Sugar & Choc Chip Frosting:

• 250g cream cheese (at room temperature)
• 7 tablespoons brown sugar
• 2 tablespoons butter (at room temperature)
• 40g dark chocolate (grated finely)

To make the Brown Sugar & Choc Chip Frosting:

1. In a the bowl of your mixer or food processor add the cream cheese, brown sugar and butter. Mix/process until completely smooth.
2. Add the grated chocolate and gently stir through until it's evenly distributed.

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