Bakery Style Double Chocolate Chip Muffins
If you're looking for a bakery-style muffin that is sure to satisfy any chocolate lover out there, then look no further than these delicious double chocolate chip muffins! Made with an incredibly rich chocolate flavour and packed with chocolate chips, these fluffy and moist muffins will be the star of your next breakfast or afternoon snack.
Ingredients
- 3/4 cup milk
- 1 tbsp of white vinegar
- 3/4 cup canola oil
- 2 eggs
- 1 tsp vanilla essence
- 3/4 cup brown sugar
- 3/4 cup caster Sugar
- 1/3 cup hot water
- 1 tsp instant espresso granules
- 1 1/2 cups plain flour
- 1 tbsp baking flour
- 3/4 cup unsweetened cocoa Powder
- 1 teaspoon salt
- 1 1/2 cups dark chocolate chips
Instructions
- Pre-heat the oven to 170°C/340°F Line a standard 12-hole muffin pan with paper cases.
- Mix the vinegar and milk in a large bowl. Let the milk thicken for five minutes, or until it is cooled.
- Combine canola oil with eggs, vanilla, and sugars. Add the coffee granules to the hot water and mix. Stir until well combined.
- Add flour, baking powder, cocoa, and salt to the bowl. Stir until well combined. Add chocolate chips.
- Each paper case should hold 1/3 cup batter. Bake for between 23-25 minutes, or until a skewer inserted in the middle of one muffin comes out clean. Let cool in the pan for 10 mins before transferring to wire rack to cool completely.
