Double Chocolate Chunk Muffins
Indulge in an irresistible, decadent treat with these double chocolate chunk muffins!
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Servings: 9 muffins
Calories:
Ingredients
- 280 grams plan or all-purpose flour
- 75 grams cocoa powder
- 250 grams light muscovado sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules
- ½ teaspoon salt
- 200 grams chocolate chunks (milk and dark chocolate)
- 60 ml oil (sunflower or vegetable oil)
- 60 ml melted butter
- 300 ml buttermilk, room temperature
- 2 eggs, large
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 200°C fan/220°C, Line a muffin tray with muffin liners.
- Melt butter in the microwave. Set aside,
- In a large mixing bowl sift flour, cocoa powder, sugar, baking powder, baking soda and salt. Mix in salt and three-quarters of the chocolate chunks. Set aside.
- To a jug, add buttermilk, oil, melted butter, eggs and vanilla extract. Whisk to combine.
- Make a hole in the centre of the dry ingredients, and pour the wet ingredients into the dry ingredients. Fold the wet ingredients into the dry ingredients until combined.
- Scoop the batter into the muffin liners, filling them to the top. Bake for 5 minutes at 200°C fan/220°C, then reduce the oven temperature to 160°C fan/180°C, Bake for an additional 15 minutes or until a toothpick inserted in the centre comes out clean.
- Leave the muffins to cool in the pan on a cooling rack for 10 minutes, then transfer them to the cooling rack to cool complety.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi