Dark Choc Expresso Muffins

Based on 1 ratings

Lydia

Community Member

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
230 g Self-raising flour
½ tsp Cinnamon
½ tsp Salt
115 g Salted butter
100 g Brown sugar
eggs
120 g Plain yogurt/sour cream
2 tsp Vanilla essence
60 ml Expresso shot
210 g Dark choc melts/bits
  • Step 1/7

    Preheat oven to 200°C (180°C fan forced). Use non-stick spray or butter to grease muffin tray (or use cupcake liners)

  • Step 2/7

    • 230 g Self-raising flour
    • ½ tsp Cinnamon
    • ½ tsp Salt

    Combine self-raising flour, cinnamon and salt in medium sized bowl

  • Step 3/7

    • 115 g Salted butter
    • 100 g Brown sugar

    In a large bowl, cream butter and sugar using electric mixer on high speed until light and fluffy (around 2-3mins).

  • Step 4/7

    • eggs
    • 120 g Plain yogurt/sour cream
    • 2 tsp Vanilla essence

    Add eggs, plain yogurt/sour cream, and vanilla essence. Mix on medium speed until combined.

  • Step 5/7

    • 60 ml Expresso shot
    • 210 g Dark choc melts/bits

    Add dry ingredients to wet ingredients and fold until just combined. Add expresso and mix until it forms a thick, smooth mixture. Don’t over mix.

  • Step 6/7

    Using a large spoon, share batter evenly between cases. Sprinkle brown sugar over muffins. Bake for 5 mins on 200°C (180°C fan forced) before reducing temperature to 180° (160°C). Bake for 15 - 17 more mins, or until golden brown. To determine if baked well: if you tap on the top of the muffins they should bounce back, and a skewer inserted in them should come out clean.

  • Step 7/7

    Serve warm or room temp... best if they are fresh out of the oven! Optional: serve with salted caramel drizzled on top

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