These double chocolate muffins are unbelievably soft and moist, with a tender crumb that practically melts in your mouth.

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INGREDIENTS

270 gm flour ( 2 and1/4 cups)
60 gm cocoa powder ( 1/2 cup)
2 tsp baking powder
1/2 tsp baking soda
1 tablespoon instant coffee powder
3 eggs
1 tablespoon vanilla extract
100 gm brown sugar
100 gm castor sugar
Pinch of salt
120 ml whole milk ( 1/2 cup )
120 ml veg oil (1/2 cup )
100 ml hot coffee
1/2 cup chocolate chips ( mix with 1
teaspoon flour to coat)


I baked these muffins in a jumbo muffin pan(6 cup) for 12 minutes at 200°C, then reduced the oven temperature to 160°C and continued baking for an additional 20 minutes.
If you are using a standard cupcake pan(12 cup) , bake them for approximately 18-20 minutes at 180°C (350°F).