Happy Monday!

If you have a case of the Monday blues, know that I feel you. I always need a bit of a pick up at the start of the week, sort of like something to look forward to. Like these decadent chocolate muffins which I made yesterday, this recipe makes 12, and as soon as they got out the oven POOF, six we’re gone!

Here is how you can make them.

Chocolate muffins

Makes: 12


240 g cake flour

60 g cocoa powder

260 g brown sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

3/4 teaspoon coffee powder

Pinch of salt

150 g semi-sweet chocolate chips, plus extra for decorating

2 large eggs, room temperature

170g milk, room temperature

2 teaspoons vanilla essence

2 teaspoons vinegar

113 g melted unsalted butter


Preheat the oven to 180 °C. Line a muffin pan with paper muffin cups, and set aside.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, coffee powder, bicarb, salt, and chocolate chips. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and vinegar.

Add the wet ingredients to the dry ingredients, stirring and making sure everything is well-combined.

Scoop the batter into the prepared muffin pan; 4.5 tablespoons per cup (if using a standard muffin tray).

Bake the muffins for 20 to 25 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, and after 5 minutes remove them from the pan, and allow them to cool for about 15 minutes.

Store in an airtight container. Enjoy!

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