Double Chocolate Chip Muffins
Directions
- 1Preheat oven to 180C (160C fan/ Gas Mark 4)
- 2Preheat oven to 180C (160C fan/ Gas Mark 4)
- 3Preheat oven to 180C (160C fan/ Gas Mark 4)
- 4Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- 5Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- 6Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- 7Add instant coffee granules.
- 8Add instant coffee granules.
- 9Add instant coffee granules.
- 10In a separate bowl, whisk together buttermilk, oil, and egg.
- 11In a separate bowl, whisk together buttermilk, oil, and egg.
- 12In a separate bowl, whisk together buttermilk, oil, and egg.
- 13Pour the wet ingredients into the dry ingredients and mix until just combined.
- 14Pour the wet ingredients into the dry ingredients and mix until just combined.
- 15Pour the wet ingredients into the dry ingredients and mix until just combined.
- 16Chop dark chocolate into chunks.
- 17Chop dark chocolate into chunks.
- 18Chop dark chocolate into chunks.
- 19Stir in chocolate chunks.
- 20Stir in chocolate chunks.
- 21Stir in chocolate chunks.
- 22Fill paper muffin cups in a muffin tin with the batter using an ice cream scoop.
- 23Fill paper muffin cups in a muffin tin with the batter using an ice cream scoop.
- 24Fill paper muffin cups in a muffin tin with the batter using an ice cream scoop.
- 25Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 26Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 27Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 28Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- 29Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- 30Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Ingredients
- 200 g all-purpose flour
- 200 g all-purpose flour
- 200 g all-purpose flour
- 200 g sugar
- 200 g sugar
- 200 g sugar
- 50 g cocoa powder
- 50 g cocoa powder
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp instant coffee granules
- 1 tsp instant coffee granules
- 1 tsp instant coffee granules
- 200 ml buttermilk
- 200 ml buttermilk
- 200 ml buttermilk
- 60 ml vegetable oil
- 60 ml vegetable oil
- 60 ml vegetable oil
- 1 large egg
- 1 large egg
- 1 large egg
- 100 g dark chocolate
- 100 g dark chocolate
- 100 g dark chocolate
Equipment
whisksievemixing bowlsspatulameasuring cupsmeasuring spoonsmuffin tinpaper muffin cupsknifeice cream scoop