Chocolate Muffins

Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender! Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!

1 ¾ cups plain flour (all-purpose flour) (Note 1)

1 ¼ tsp baking soda / bi-carb (Note 2)

½ tsp salt

½ cup Dutch process cocoa powder , sifted (Note 3)

1 tbsp instant coffee granules / powder , optional (Note 4)

¾ cup milk , full fat, HOT

½ cup canola oil (or veg or other neutral flavoured oil)

1 cup brown sugar , packed (Note 5)

1 tsp vanilla extract

¾ cup sour cream or thick plain yogurt (fridge-cold fine, Note 6)

1 large egg (55 to 60g / 2oz) (fridge-cold fine, Note 6)

1 ½ cups dark chocolate chips (US: semi-sweet chips)

Directions at recipetineats.com

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