Dark Choc Expresso Muffins

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

• 2 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.