Titus favorite treat when we go out for coffee is always a chocolate muffin. I figured he should learn how to make them, so he can always have some at home. These turned out great – very tender and soft, and very indulgent with all the chocolate.
Triple Chocolate Muffins
Makes 24 regular sized muffins
120 ml canola oil
200 g sugar
120 ml milk
2 large eggs
1 tsp vanilla extract (or paste)
150 g sour cream or yogurt
250 g all-purpose flour
50 g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
75 g white chocolate chips
150 g dark chocolate chips
Preheat oven to 175°C. Line your muffin tins with muffin liners – I got 24 out of this recipe.
Whisk oil and sugar. Add milk and eggs and vanilla, and whisk again. Add the sour cream or yogurt, and stir. In a separate bowl, mix flour, cocoa powder, baking powder, salt and both types of chocolate.
Add the dry ingredients to the wet ingredients and mix – don’t overdo it, just mix until combined.
Dollop into your muffin liners – about 1/2-2/3 of each. They will rise quite a bit.
Bake for about 10 minutes. Check with a toothpick to see if they’re baked through – it should come out mostly clean. (Unless you hit chocolate of course.)
Take them out of the tin as soon as they’re cold enough to handle and leave to cool on a rack.