Double Chocolate Muffins

Ingredients

• 260 g self-raising flour
• 1.25 tsp baking soda / bi-carb
• 0.5 tsp salt
• 60 g Dutch process cocoa powder, sifted
• 1 tbsp instant coffee
• 185 ml milk , full fat, HOT
• 125 ml canola oil (or veg or other neutral flavoured oil)
• 200 g brown sugar
• 1 tsp vanilla extract
• 200 g sour cream or thick plain yogurt
• 2 large eggs
• 200 g dark chocolate chips

Directions

1. Preheat oven to 210°C (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
2. Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
3. Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
4. Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
5. Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it’s smooth, don’t mix excessively. (Note 7)
6. Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
7. Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
8. Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
9. Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
10. Lower oven, 20 minutes: Turn oven DOWN to 190°C (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they’re ready. Don’t confuse melted chocolate with raw batter!
11. EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!