Surprise yourself with these easy-to-make chocolate muffins that are neither too rich nor too sweet.  I would recommend using Van Houten chocolate powder and Vahine dark chocolate chips to bring out the delicate bittersweet flavour of good-quality chocolate. Slightly adapted from Taste.com.au, these basic muffins are meant for the incurable chocolate addicts who relapse every time they come across something that screams chocolate. I hope I did not make it too easy for them to be led into temptation!

DARK CHOCOLATE MUFFINS

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup cocoa powder

1/2 cup caster sugar

3/4 cup packed brown sugar

1 cup dark chocolate chips

1/2 cup chopped nuts

1/2 cup vegetable oil

2/3 cup milk + 1/3 cup yogurt

1 teaspoon vanilla extract

2 eggs, room temperature

Method:

  • Preheat oven to 180°C/160°C fan-forced. Grease or line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  • Sift flour and cocoa together. Combine them with sugar, chocolate chips and chopped nuts. Make a well in centre.

  • Whisk vegetable oil, milk, vanilla and eggs together. Add this to the dry mixture and stir until just combined.

  • Spoon mixture into paper cases. Bake for 25 minutes or until firm and a skewer comes out clean from the centre.

  • Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. Makes 12 regular sized chocolate muffins.

Cocoa Powder & Dark Chocolate Chips

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