Light Triple Chocolate Muffins

    Light Triple Chocolate Muffins

    4saves
    45min


    8 people made this

    Really chocolaty, light, moist and easy to make. There is the chocolate muffin, dark chocolate chips and white chocolate chips.

    Ingredients
    Serves: 4 

    • 2 cups (250g) plain flour
    • 2/3 cup (155g) caster sugar
    • 1/2 cup (60g) cocoa powder
    • 1 teaspoon baking powder
    • 1 tablespoon bicarb soda
    • 100g sour cream
    • 3 tablespoons vegetable oil
    • 2 medium eggs
    • 100ml skim milk
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon chocolate extract
    • 75g dark chocolate chips
    • 75g white chocolate chips

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to its highest setting; the temperature will be reduced when muffins go in. Prepare your muffin tray by lining with muffin cases. Set aside.
    2. In a bowl sift together flour, sugar, cocoa powder, baking powder and bicarb soda. Set aside.
    3. In another bowl put all your wet ingredients; sour cream, oil, eggs, milk, vanilla and chocolate extracts then whisk well.
    4. Sift all the dry ingredients again into the bowl with the wet ingredients. When sifted add chocolate chips then fold mixture 15 times only.
    5. Spoon mixture into muffin cases so they are each 3/4 full then place in the oven on the middle shelf. Reduce temperature to 190 degrees C and bake for 25-30 minutes until the tops are firm to touch.
    6. Let the muffins sit in the tray for 1-2 minutes after taking them out of the oven. Place them on a cooling rack for 10 mins and then serve still warm.

    Soft Muffin Tops

    I like my muffin tops quite soft so while they are cooling I put them in a sealed container to 'sweat'. This keeps the muffins nice and soft and really moist.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate