Double Chocolate Muffins
Chocolate Muffins
Ingredients
115g Plain Flour
1tbsp Cornflour
½ tsp Baking Powder
¾ tsp Bicarbonate of Soda
55g Light Brown Sugar
55g Caster Sugar
1/8 tsp Salt
¼ tsp Coffee (Granules or Powder)
30g Cocoa Powder
60g Butter
75g Full Fat Milk
65g Sour Cream
½ tsp Vanilla Extract
1 Egg
35g Honey
120g Choc Chips (Callebaut) Plain or Milk
Method
1. Preheat oven to 220C/200C Fan/Gas 7/425F. Line your tin with cases
(I recommend tulip cases)
2. Add flour, cornflour, baking powder, bicarb, sugars, cocoa, salt and
coffee into your mixing bowl. Give these a good mix around with a
spatula.
3. Cube your butter and place it in your mixing bowl with the dry
ingredients. With your spatula, coat the butter in flour.
4. On a medium to low speed, mix all of these up with your stand mixer
until it resembles breadcrumbs, you can use the whisk or paddle
attachment.
5. Next add all of the wet ingredients into a separate bowl and combine.
6. then add the wet ingredients into the dry, mix on low speed. This
creates a lovely rich batter.
7. Spoon into the tulip cases level with the tin or if cupcake cases, fill just
over ¾ full.
8. Add 20g chocolate chips onto the top of each muffin, and just let them
lie there.
9. Give the tray a bang to level off and place into the preheated oven.
10. Bake for 6 minutes then without opening the oven door reduce the
temperature to 190C/170C Fan/Gas 5/375F for another 12 minutes.
*The change in temperature is what causes the classic broken, dome muffin
top*
** This mix makes 5 Tulip Cases or 6 Muffin Cases
