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Categories:
flour caster sugar demerara sugar baking powder Espresso powder cocoa powder ground cinnamon salt egg milk sour cream butter vanilla semisweet chocolate demerara sugar ground cinnamon
Viewed: 24 - Published at: 2 years agoIngredients
- 2 cups flour
- 1/2 cup caster sugar
- 1/2 cup demerara sugar
- 2 1/2 teaspoons baking powder
- 2 tablespoons instant espresso powder (I use Percol)
- 1 teaspoon cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg (lightly beaten)
- 3/4 cup milk
- 1/4 cup sour cream
- 1/2 cup butter (melted)
- 1 teaspoon vanilla extract
- 100 g semisweet chocolate (min 60% cocoa solids, chopped)
- 1 tablespoon demerara sugar
- 1/8 teaspoon ground cinnamon
Method
- Preheat oven to 190C/375F/Gas 5.
- In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking).
- Chop chocolate into small chunks and set aside.
- Bring milk, egg and sour cream to room temperature.
- Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little.
- Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
- In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
- Pour into flour etc and mix with a gentle hand until batter is lumpy.
- Finally fold in chocolate chunks.
- Spoon into muffin cups and sprinkle with cinnamon sugar.
- Bake for 22 - 25 minutes or until toothpick comes out clean.
