Double Chocolate Chip Muffins by Eatmeerecipes

Ingredients

• 1 ¾ cups (220g) all-purpose or cake flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (150g) brown or white sugar
• ½ cup chocolate chips, plus extra for topping
• 2 large eggs
• 50g butter, melted and slightly cooled
• ¼ cup (60ml) vegetable oil
• ⅔ cup (160g) plain yogurt
• ½ cup (120ml) milk
• 2 tsp vanilla essence
• 1 tsp instant coffee

Instructions

1. Preheat oven to 220°C (430°F) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, sugar, and chocolate chips until evenly combined.
3. In a separate bowl, whisk together eggs, melted butter, vegetable oil, yogurt, milk, vanilla essence, and instant coffee until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined — the batter should be thick and rich; do not overmix.
5. Using an ice cream scoop, divide the batter evenly among the muffin liners, filling each nearly to the top.
6. Scatter extra chocolate chips over the top of each muffin.
7. Bake at 220°C for 5 minutes, then reduce the oven temperature to 175°C (350°F) and bake for a further 14–16 minutes, until a toothpick inserted in the centre comes out clean (melted chocolate is fine).
8. Let muffins cool in the tin for a few minutes, then transfer to a wire rack and cool for at least 10 minutes before serving. Enjoy warm for gooey chocolate or fully cooled for distinct chocolate chunks.