Double Chocolate Espresso Muffins
Servings: 12 muffins
Tools you'll need:
- 12 well muffin pan
These vegan double chocolate espresso muffins are light, fluffy, moist and super chocolatey!
INGREDIENTS LIST
- 250 g plain flour (all-purpose)
- 50 g unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch fine sea salt
- 80 ml neutral-tasting oil (70g coconut, vegetable or sunflower oil)
- 150 g caster sugar
- 240 ml milk or non-dairy milk (such as almond, oat, rice or soy milk)
- 1 tbsp apple vinegar or lemon juice (15g)
- 3 tbsp espresso coffee (45g)
- 150 g dark or milk chocolate (vegan)
Preparation
- If you don't intend to rest the batter prior to baking preheat the oven to 180°C fan / 400°F / Gas 6. Line a 12-hole muffin tin with 12 paper muffin cases. (I use 5 x 3.5cm cases)
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, 100g chopped chocolate and baking powder.
- In a large bowl, whisk together the oil, sugar, milk, lemon juice and coffee.
- Add the dry ingredients into the wet ingredients and gently whisk together until just incorporated. Don’t overmix or you’ll have tough muffins.
- Distribute the batter evenly into the muffin cases, filling each case until about 2/3 full. I use a large cookie scoop. (It’s about 3 tablespoons of batter per muffin) Scatter with the remaining chopped chocolate.
- If you are going to rest the batter place the tray of muffins in the fridge for 1 hour.
- Baking: place the muffins in a preheated oven for 14-16 minutes. Checking that a toothpick comes out clean before removing from oven.
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
