Cappuccino Chocolate Chunk Muffins.

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 190c/375f/gas 5.
• 2 in a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (this is to sprinkle over muffin tops prior to baking).
• 3 chop chocolate into small chunks and set aside.
• 4 bring milk, egg and sour cream to room temperature.
• 5 melt butter in a medium sized bowl (i give it a blast in the microwave) and set aside to cool a little.
• 6 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.
• 7 in a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. whisk in egg and finally melted butter.
• 8 pour into flour etc and mix with a gentle hand until batter is lumpy.
• 9 finally fold in chocolate chunks.
• 10 spoon into muffin cups and sprinkle with cinnamon sugar.
• 11 bake for 22 - 25 minutes or until toothpick comes out clean.