DOUBLE CHOCOLATE MUFFINS

Makes: 12 muffins

Ingredients

• 1¾ cups (220 g) all-purpose flour

• ½ cup (45 g) unsweetened cocoa powder

• ¾ cup (150 g) granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• ¾ cup (180 ml) milk

• ½ cup (120 g) plain yogurt or sour cream

• ½ cup (120 ml) vegetable oil or melted butter

• 1 tsp vanilla extract

• 1 cup (170 g) chocolate chips or chopped chocolate

• Extra chocolate for topping

1. Preheat the oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk the eggs, milk, yogurt, oil, and vanilla until smooth.

4. Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.

5. Fold in the chocolate chips or chopped chocolate.

6. Divide the batter between the muffin cups, filling each about ¾ full. Sprinkle extra chocolate on top.

7. Bake for 17–20 minutes, or until the muffins are risen and a toothpick comes out with a few moist crumbs.

8. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve slightly warm for a gooey chocolate texture.

Tip: For tall, bakery-style muffins, make sure the oven is fully preheated before baking.