Double chocolate espresso muffins

treats
Double chocolate espresso muffins

Ingredients

makes 14
  • •200g self-raising flour
  • •40g cocoa powder
  • •105g caster sugar
  • •¾ teaspoon baking powder
  • •1 teaspoon baking soda
  • •¼ teaspoon salt
  • •240ml soya milk
  • •80ml strong espresso
  • •110g vegetable oil
  • •20g maple syrup
  • •1 teaspoon vanilla extract
  • •80g chopped dark chocolate chunks, plus more for topping

Directions

  1. 1. Preheat oven to 180°C. Prepare a muffin tin with cake liners.
  2. 2. In a large bowl mix together dry ingredients.
  3. 3. In a measuring jug, whisk together wet ingredients. Add the wet ingredients to the dry and gently mix until combined. Fold in chocolate chips.
  4. 4. Spoon the mixture into the muffin tin until each liner is about ¾ full. Sprinkle more chocolate chips on tops. Bake for 20 minutes or until a skewer inserted in the centre comes out clean.
  5. 5. Leave to cool for a few minutes before transferring to a wire rack to cool completely.
Baker Beanie Author

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