Double Chocolate Muffins

Name: Double Chocolate Muffins
Yield: Makes 8 Big Muffins
Ingredients: 50 ml hot, strong coffee (or 2 heaped tsp instant espresso powder dissolved in 50ml boiling water); 150 g caster sugar; 240 g self-raising flour; 2 medium eggs; 25 g unsalted butter; 60 g good quality cocoa powder, the darker the better; 150 g soft light brown sugar; 12-cup muffin pan; 150 g 70% dark chocolate chips (or chunks); 8 large tulip muffin wraps; 100 g unsalted butter, melted; 250 ml sour cream; salt; 100 g 70% dark chocolate chips (or chunks)

Preparation info

Makes
8
Big Muffins

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

These are such a favourite in the bakery. Dark, rich and chocolatey without being too sweet, the muffins are surprisingly light and fluffy and the sour cream makes it a really moist bake. It is a really simple wet-into-dry recipe and a great base recipe to have up your sleeve as you can easily mix up the flavours by using white or milk chocolate chips instead, or by replacing the chocolate with fresh raspberries or chopped fudge and pecans.