Fudgy Chocolate Mini Muffins
Ingredients
- 1 cup plus 2 tbsp plain flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 teaspoon salt
- 1/2 tsp ground cinnamon
- 1/3 cup chocolate chips plus extra for the top
- 2 large eggs – at room temperature
- 1/2 cup fat free Greek yogurt
- 1/2 cup maple syrup
- 1/3 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 tap vanilla extract
Preparation
Preheat oven to 170C (335F). Line a muffin tray with cases – either 12 standard size or 24 mini ones.
Put a sieve over a large bowl and add the dry ingredients: flour, cocoa powder, baking powder, bicarbonate, salt, and cinnamon. Mix in the chocolate chips.
In a smaller bowl, whisk together the eggs, yoghurt, maple syrup, milk, oil, and vanilla. Pour the wet mix into the dry and mix together till just combined.
Spoon the batter into the muffin cups, filling 2/3 of the way to the top. Sprinkle a few extra chocolate chips on the top.
If making mini muffins, bake for 13-14 minutes. If making standard size muffins bake for 20 to 25 minutes, or until a knife inserted in the middle of a muffin comes out clean.
Tips
Remove the muffins from the muffin cases and put on a wire rack to cool fully. If you leave them in the muffin tray too long, the bottoms will go soggy.
