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.
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!