Double chocolate chip muffin - Recipe


  • ¾ cup milk
  • 1 tbsp white vinegar
  • ¾ cup canola oil
  • 2 eggs
  • 1 tsp vanilla essence
  • ¾ cup brown sugar
  • ¾ cup caster sugar
  • ⅓ cup hot water
  • 1 tsp instant coffee granules
  • 1 ½ cups plain flour
  • 1 tbsp baking powder
  • ¾ cup unsweetened cocoa powder
  • 1 tsp salt
  • 1 ½ cups dark chocolate chips



  • Preheat the oven to 170°C / 340°F. Line a 12-hole standard muffin pan with paper cases.
  • In a large mixing bowl, stir together the milk and vinegar. Sit for 5 minutes or until milk has thickened.
  • Add canola oil, eggs, vanilla and sugars. Dissolve the coffee granules in the hot water then add to mixture. Stir until well combined.
  • Sift over flour, baking powder, cocoa powder and salt. Stir until well combined. Stir through chocolate chips.
  • Pour approximately ⅓ cup of batter into each paper case. Bake for 23-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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