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

• 38⅓ g Self-raising flour
• ⅛ tsp Cinnamon
• ⅛ tsp Salt

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

Step 3/ 7

• 19⅛ g Salted butter
• 16⅔ 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

• ⅓ eggs
• 20 g Plain yogurt/sour cream
• ⅓ tsp Vanilla essence

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

Step 5/ 7

• 10 ml Expresso shot
• 35 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

Enjoy your meal!