Double chocolate espresso muffins

cakestreats
Double chocolate espresso muffins

Ingredients

makes 14
  • 200g self-raising flour
  • 40g cocoa powder
  • 105g caster sugar
  • ¾ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 240ml soya milk
  • 80ml strong espresso
  • 85ml vegetable oil
  • 20g maple syrup
  • 1 tsp vanilla extract
  • 80g chopped dark chocolate chunks, plus more for topping

Directions

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

■ every day is treat day ■