Makes: 9-12

Ingredients:

• 225g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 250g light brown sugar
• 60g cocoa powder (raw or Dutched)
• ½ tsp fine coffee powder
• 180g choc chips (120g milk/60g dark TtD)
• 300ml buttermilk, room temp
• 75g unsalted butter, melted
• 2 eggs, lightly beaten
• 2 tsp vanilla essence (or 1 tsp extract)

Method:

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. In large mixing bowl; Sift together flour, bicarb, baking powder, coffee, salt, cocoa, sugar, and choc chips.
3. In jug; Stir buttermilk, butter, vanilla and egg.
4. Add wet ingredients into dry and stir until just combined.
5. Divide batter into muffin cases. (3 middle scoops per case)
6. Bake for 22-25 mins.
7. Cool for 10 mins before turning out.

Tip: Try plain yogurt instead of buttermilk. Same moist butteriness but with finer crumb.

Modified from Chocolate Muffins.