Chocolate Muffins
These muffins are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container
Ingredients
- 220 all purpose flower
- 210 ml vegetable oil
- 220 gr sugar
- 3 eggs medium
- 75 ml milk
- 40 gr cacao
- 1 ½ tsp baking power
- ½ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp instant coffee
Instructions
- Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
- In a separate bowel using and handheld mixer, beat the eggs, salt and sugar until are fluffy and doubled the volume. About 3-4 minutes. Slowly pour the dry ingredients, at the same time with the oil. At the end add the milk mixed with the vanilla and the instant coffee dissolved in a spoon of hot water beforehand.
- Place the batter in the fridge for one hour, no more. Before the time is up, prepare 12 muffins tin, with cupcakes liners and preheat the oven at 210°C.
- Spoon the batter evenly into the cup or liner. Bake the muffins for 5 minutes at 210°C then reduce the oven temperature to 180° C for other 14-16 minutes approximately, or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool for 5-10 minutes in the muffin tin, then place to a wire rank.Enjoy!