Chloe Baker's Chocolate Chip Muffins
Over a year ago
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Ingredients
- 300g plain flour
- 100g caster sugar
- 35g cocoa powder, sifted
- 1tsp espresso powder
- 4tsp baking powder
- ½ tsp salt
- 400ml buttermilk
- 1 large egg, beaten
- 2tsp vanilla extract
Accompaniment
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Description
Simply irresistible. They really are as good as they look.
Method
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1
1. Preheat the oven to 190C/170C fan/gas 5. Line 12 standard (125ml) muffin cups with paper cases.
2. Roughly chop the chocolate and set half aside. Melt the remainder with the butter in a bowl set over a pan containing a little simmering water. Stir to combine and allow to cool slightly.
3. In a large bowl combine the dry ingredients, mixing together well. In another bowl, whisk together the wet ingredients until combined. Pour these onto the dry ingredients, followed by the melted chocolate mixture. Fold together lightly until just combined without overmixing (a few lumps don’t matter). Fold in the reserved chopped chocolate.
4. Divide the mixture evenly among the muffin paper cases. Bake in the centre of the oven for 20 minutes. When done transfer the tin to a wire rack and allow to cool for a few minutes before removing the muffins from the tin. Muffins are best on the day they are made.
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