Recipe Index

Ingredients

• 1 3/4 cups plain flour (all-purpose flour)
• 1 1/4 tsp baking soda / bi-carb
• 1/2 tsp salt
• 1/2 cup Dutch process cocoa powder (, sifted
• 1 tbsp instant coffee granules / powder (, optional
• 3/4 cup milk (, full fat, HOT)
• 1/2 cup canola oil ((or veg or other neutral flavoured oil))
• 1 cup brown sugar (, packed
• 1 tsp vanilla extract
• 3/4 cup sour cream (or thick plain yogurt (fridge-cold fine))
• 1 large egg ((2-2 oz / 2oz) (fridge-cold fine))
• 1 1/2 cups dark chocolate chips ((US: semi-sweet chips))

Method

1. Heat the oven to 400°F, put a shelf in its top third, and line a 12-hole muffin tin with paper cases.
2. Sift the plain flour, baking soda and salt into a large bowl and set the dry muffin mixture aside.
3. Sift the Dutch process cocoa into a separate bowl, add the instant coffee granules and the hot milk, and whisk the cocoa mixture until it is completely lump-free.
4. Whisk the brown sugar, canola oil, large egg, sour cream and vanilla extract into the bloomed cocoa until the wet muffin mixture looks smooth and glossy.
5. Pour the cocoa mixture over the flour bowl and whisk just until the batter turns smooth, stopping as soon as the flour is absorbed.
6. Stir in most of the dark chocolate chips, keeping back about a quarter cup for the tops of the muffins.
7. Divide the chocolate batter among the 12 paper cases up to just below their rims and pile the reserved chocolate chips into the centre of each muffin.
8. Bake the muffins at the high heat for 5 minutes, then lower the oven to 375°F and bake for a further 20 minutes, checking from 15 minutes, until a toothpick comes out clean apart from melted chocolate.
9. Rest the chocolate muffins in the tin for a few minutes, then move them to a cooling rack and give them about 15 minutes before eating.

Prep: 15 min · Cook: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data