Double Chocolate Muffins

The perfect pairing to your hot cup of tea or coffee on a cool evening, these muffins are dense and filled with chocolaty-goodness from the combination of cocoa powder and dark chocolate. A cloud-like softness is imparted to these muffins by the addition of sour cream, which helps in retaining the moisture content of the muffins for a period of 5 days.

You can substitute the oil with the same amount of melted unsalted butter. However, it will not be as moist or light. This recipe makes 12 muffins.

Ingredients:

250g all-purpose flour

200g granulated sugar

55g unsweetened cocoa powder

1 1/4 tsp baking soda

1/2 tsp salt

125ml vegetable oil

2 large eggs

125ml milk

130g sour cream

1 tsp vanilla extract

175g dark chocolate chunks or chips

Method:

1. Preheat your oven to 200°C.

2. Line a muffin tin with paper liners and set it aside.

3. In a large bowl, sift in the flour, cocoa powder, baking soda, and salt and whisk together to combine.

4. In a separate medium sized bowl, whisk together the oil and sugar until light.

5. Next, add in the eggs, one at a time, and whisk well until combined.

6. Add in the milk, sour cream and vanilla.

7. Whisk all the ingredients together until a homogenous mixture has formed.

8. Add half of the wet ingredients into the bowl containing the dry ingredients and stir using a whisk.

9. Finally, add the remaining wet ingredients mixture and mix until well combined.

10. Gently fold in the chocolate pieces.

11. Pour the batter evenly into the pre-lined muffin tin.

12. Bake for 15-18 minutes or until the tops spring back when lightly pressed.

13. Store the muffins in an airtight container in a cool, dry place. These muffins remain fresh for 5 days.