Double the deliciousness — a dense but moist, chocolaty muffin, loaded with luscious chocolate chips. No icing needed!

METHOD:

1. Preheat oven to 220℃. Prepare a 12-count muffin pan with cupcake liners.
2. Whisk the flour, sugar, cocoa powder, baking and salt in a large bowl. Add chocolate chips and mix gently to distribute evenly.
3. In another bowl, whisk together the rest of the ingredients. Pour wet ingredients into dry ingredients. Mix with a wooden spoon until just combined. Do not overmix.
4. Spoon batter into the cupcake liners. Bake for 20-25 minutes. To test for doneness, insert a toothpick in centre of muffin. It should come out clean.
5. Cool muffins for a few minutes in the pan, before moving them to a wire rack to cool completely. Or serve warm, if you can’t wait that long!

NOTES:

• I use Hershey’s chocolate chips with halal logo on the label. You can use the same, or another good brand, for best results.
• Baking soda is also known as bicarbonate of soda and sodium bicarbonate.
• The eggs, milk and sour cream/yoghurt need to be mixed at room temperature to avoid curdling.
• You can use any vegetable oil if canola oil is not available.
• To cut the calories, you can use low fat milk, but the muffins might not turn out to be as flavourful.

Other Posts

• 
  The Benefits of Using Frozen Broccoli in Your Meals
• 
  Blueberry Muffins (with video)
• 
  Plastic Canvas Coaster (with Video Tutorial)
• 
  How To Avoid Panic Buying
• 
  Honey Joys (Cornflakes Cookies)