Double Chocolate Berries Muffins
makes 12-18 muffins (see note)
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup 256g plain flour
- 3/4 cup 150g castor sugar
- 1/2 cup 64g good cocoa powder (I used Valrhona)
- 1 tsp espresso powder ** (optional, read note)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 130g chocolate chips
- 1 cup 245g greek yoghurt
- 1 egg
- 1/2 cup + 2 tbsp (150ml milk)
- 1/2 cup 120ml vegetable oil
- 1 tsp vanilla bean paste/vanilla extract
- 1 cup 150g blueberries
- 24 raspberries for topping
Instructions
- 1
Preheat oven to 200C.
- 2
Line muffin pan with paper liners.
- 3
In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.
- 4
Whisk to combine.
- 5
In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.
- 6
Whisk till combined.
- 7
Pour wet ingredients into dry ingredients.
- 8
Using a spatula, mix until batter is just combined and still lumpy.
- 9
Do NOT overmix!
- 10
Fold in blueberries.
- 11
Spoon batter into prepared liners, and top with 2 raspberries on each muffin.
- 12
Bake for 18-25 mins or until skewer inserted, comes out with a few moist crumbs.
- 13
Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.
- 14
Store in airtight container.
- 15
Serve with a glass of milk.