Double Chocolate Muffins

Method

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1. Heat the oven to 190°C / 375°F. Line a 12-hole muffin tin with paper cases.

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2. Sift the flour, cocoa, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar, pressing out any lumps.

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3. Whisk the eggs, buttermilk, oil and vanilla in a jug. Pour into the dry ingredients and stir until only just combined. The batter will be thick.

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4. Stir in the hot coffee until just combined, and the batter will loosen. Fold in 120 g of the chocolate chips.

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5. Divide the batter between the paper cases, filling them almost to the top, and scatter the remaining 30 g of chips over the tops.

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6. Bake for 20 to 22 minutes, until risen and springy and a skewer in the centre comes out with a few moist crumbs. Cool in the tin for 5 minutes, then move to a wire rack.

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Chef’s Tips

• Stir until only just combined. Overmixed batter makes tough muffins with tunnels in them.
• Use the hot coffee or water. It blooms the cocoa and gives a deeper chocolate flavour.
• Fill the cases almost to the top. The batter rises into a dome, and it needs the room.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• A glass of cold milk
• A cup of coffee
• Vanilla ice cream

Storage & Reheating

Keep in an airtight container up to 3 days. Freeze for 3 months and warm from frozen in a 160°C oven for 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.