Dangerously Dark Chocolate Muffin

Name: Dangerously Dark Chocolate Muffin
Yield: 18 muffins
Cuisine: American
Ingredients: 160 g Dark Chocolate Chip (+ some for toppings); 120 g Unsalted butter; 240 ml Buttermilk (Or 240ml fresh milk + 1 Tablespoon of vinegar); 2 Large eggs; 170 g self raising flour; 1/2 teaspoon baking soda; 70 g unsweetened cocoa powder; 190 g castor sugar; 1 teaspoon vanilla extract

Cheryll goh @cheryll

Singapore

Recipe source :
http://www.bearnakedfood.com/2015/03/13/dangerously-dark-chocolate-muffin/
with slight modification of process

Cheryll goh @cheryll

Singapore

Recipe source :
http://www.bearnakedfood.com/2015/03/13/dangerously-dark-chocolate-muffin/
with slight modification of process

Saved

Ingredients

18 muffins

160 gDark Chocolate Chip (+ some for toppings)
120 gUnsalted butter
240 mlButtermilk (Or 240ml fresh milk + 1 Tablespoon of vinegar)
2Large eggs
170 gself raising flour
1/2 teaspoonbaking soda
70 gunsweetened cocoa powder
190 gcastor sugar
1 teaspoonvanilla extract

Saved

Steps

1

Preheat oven to 170°C/ 340°F. Sift flour, cocoa powder and baking soda into a mixing bowl and add in the chocolate chips. Mix well.
2

Cream the butter and sugar until light and fluffy. Add in 1 egg mix well before adding the other one
3

Add vanilla extract
4

Add in buttermilk, mixed well.
5

Fold in the flour mixute. Do not over mix or your muffins will be tough
6

Fill 2/3 of the muffin cup with the batter and sprinkle choc chip on top
7

Bake for 15-20mins