Double Chocolate Chip Muffins
These Cafe style muffins are incredibly rich, loaded with chocolate chips in every single bite. There is no butter in this recipe yet these muffins are soft and moist.
Ingredients
- 2 cups (250g) Plain Flour
- 1 cup (200g) Caster Sugar
- ½ Cup (40g) Cocoa Powder
- ½ tsp Bicarb Soda
- ¼ tsp Salt
- 2 Large Eggs ( Room Temperature)
- 1 cup Chocolate Chips
- ½ Cup (120ml) Vegetable Oil)
- ½ Cup (120ml) Full Cream Milk
- 3/4 Cup 185 g Yoghurt ( Preferably Greek Yoghurt)
- 1 tsp Vanilla Essence
Instructions
- Preheat oven to 200 ° C and line a muffin tray with muffin cases. If not using muffin cases spray the muffin tray with oil.
- In a bowl mix together flour, cocoa powder, bicarb soda , salt and chocolate chips. Set aside.
- In another bowl mix milk, yoghurt, eggs, oil, vanilla essence and caster sugar. Using a whisk mix together until well combined.
- Pour the mixture into flour mixture and mix until batter is combined. Avoid over mixing, the batter will be lumpy and thick.
- Spoon the mixture into muffin tray using a scoop filling 3/4 of each muffin case. Sprinkle some chocolate chips on the top and bake in the oven for 25 -30 minutes. Avoid over baking. If the skewer comes out with bit of dry crumb its ready !.