Here you are a recipe that needs no introduction: these are simply THE BEST double chocolate muffins I’ve ever tried. Are you ready to know the secret behind this indulgent combination of moist cake dough and melting chocolate?
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Ingredients
120 ml Canola oil
150 g sugar
2 small eggs, room temperature
1/2 tsp salt
1 tsp vanilla extract
120 ml sour cream, room temperature
1 tsp baking soda
1 tsp baking powder
40 g cocoa powder, sifted
230 g milk, room temperature
280 g flour, sifted
180 g bitter chocolate chips
Method
In a bowl, combine sugar with all liquid ingredients except the milk (eggs, oil, sour cream and vanilla extract). Whisk just until combined;
Sift in cocoa powder, salt, baking soda and baking powder and mix quickly;
Add in flour followed by milk and mix all ingredients with the help of a spoon. The mixture should look quite liquid and a little lumpy;
Finally fold in 160 g of chocolate chips (leave the rest for the topping);
With the help of an ice-cream scoop pour batter into a muffin tray lined with cupcake liners. Then sprinkle the remaining chocolate chips over each muffin. You should get about 18 regular muffins;
Bake at 210 C fan for 9 minutes, then lower the temperature down to 170 C fan and bake for an additional 8 minutes. Make sure you don’t over bake them or they will not be as moist and fluffy!
Enjoy while still warm. Just be careful not to burn your mouth with the super yummy melting chocolate chips… been there, done that!
