Cooked - Chocolate Muffins - New Recipe

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Chocolate Muffins

12.0

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 ((55-60g / 2oz) (fridge-cold fine, Note 6))

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

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Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top ⅓ of the oven. Line a 12-hole standard muffin tin with paper cases.
Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
Add chocolate chips: Stir in most of the chocolate chips - reserve approx ¼ cup for topping.
Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

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