• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!

• 1 3/4 cups plain flour (all-purpose flour) ((Note 1))
• 1 1/4 tsp baking soda / bi-carb ((Note 2))
• 1/2 tsp salt
• 1/2 cup Dutch process cocoa powder (, sifted (Note 3))
• 1 tbsp instant coffee granules / powder (, optional (Note 4))
• 3/4 cup milk (, full fat, HOT)
• 1/2 cup canola oil ((or veg or other neutral flavoured oil))
• 1 cup brown sugar (, packed (Note 5))
• 1 tsp vanilla extract
• 3/4 cup sour cream (or thick plain yogurt (fridge-cold fine, Note 6))
• 1 large egg ((55-60g / 2oz) (fridge-cold fine, Note 6))
• 1 1/2 cups dark chocolate chips ((US: semi-sweet chips))

Click Here For Step-By-Step Instructions