CHOCOLATE CHIP MUFFINS
This Recipe Makes 1 Dozen (12) Muffins
Chocolate Chip Muffins Ingredients:
- 50 grams butter, melted and slightly cooled
- 1 ¾ cups all-purpose or cake flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ¾ cups (150 grams) brown granulated sugar (½+¼ cup = ¾ cup)
- ½ cup chocolate chips (plus extra for topping)
- 2 large eggs
- ¼ cup (60ml) vegetable oil
- ⅔ cup (160 grams) plain yoghurt
- ½ cup (120ml) milk
- 2 teaspoons vanilla essence
- 1 teaspoon instant coffee
Method:
- Preheat oven to 220°C.
- Add the butter to a microwave safe bowl.
- Heat in the microwave until melted and set aside to cool slightly.
- To a bowl, add the all-purpose or cake flour, cocoa powder, baking powder, bicarbonate of soda, salt, brown sugar and chocolate chips.
- I have used the Staffords chocolate chips, but feel free to use any brand you prefer.
- Give all the dry ingredients a mix.
- To another bowl, crack in the eggs, pour in the slightly cooled melted butter, vegetable oil, plain yoghurt, milk, instant coffee and vanilla essence.
- Whisk together until combined.
- Pour the wet ingredients into the bowl of dry ingredients.
- Gently fold together until everything is well combined.
- You should get a rich and thick chocolatey batter.
- Line a muffin tray with muffin liners.
- Spoon the batter into the muffin liners, they should be filled nearly to the top. I prefer using an ice cream scoop for this as it is less messy.
- Top with more chocolate chips.
- Bake at 220°C for 5 minutes and then reduce to 175°C and bake for 14-16 minutes more, until a toothpick comes out clean (except melted chocolate).
- Allow the muffins to cool slightly before removing them from the tray.
- Thereafter, place them onto a cooling rack and allow them to cool for a further 10 minutes.
- You can enjoy these warm as the chocolate will still be gooey or you can wait for it to completely cool and have those bits of chocolate in each bite.
- Store them in an airtight container for up to 4 days, or refrigerate them for a week. Reheat gently for that fresh-baked softness.
- It is absolutely soft, moist & packed with chocolatey goodeness.
