I have been searching for the perfect chocolate muffin recipe for a quit a while. I was looking for a chocolate muffin that has a deep chocolate flavour, is moist, but has the texture of a muffin rather than a cupcake. My search is finally over.
- 2/3 cup Good quality cocoa (I ♥ Perugina cocoa)
- 1 3/4 cups Plain flour
- 1 1/4 cups Light brown sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- 3/4 tsp Espresso powder
- 3/4 tsp Salt
- 1 cup Chocolate chips (dark, milk or white)
- 2 Eggs
- 1 cup Milk
- 1 tsp Vanilla extract
- 2 tsps Vinegar
- 1/2 cup Oil (Sunflower/vegetable oil)
In a large bowl, mix together the cocoa, flour, sugar, baking powder, baking soda, espresso powder and salt.
In a large jug, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the oil, to the dry ingredients, stirring to blend. Stir in the chocolate chips gently. It is important not to over mix. The clumpier the mixture the better!
Scoop the batter into a prepared muffin tin lined with muffin cases.
Bake the muffins for 20 to 25 minutes in a preheated oven at 200 degrees, or until a cake tester inserted in the center of a muffin comes out clean.