2 ¼ cups (254g) flour¾ cup granulated sugar3 teaspoons baking powder½ teaspoon cinnamon1 cup (227g) sour cream/yogurt/buttermilk¼ cup (56g) butter, melted¼ cup oil2 eggs2 tablespoons coffee⅓ cup chocolate chips⅓ cup chocolate, chopped into pea-sized pieces
1. Preheat the oven to 180°C. Line muffin pans with 18 cupcake liners and spray with non-stick cooking spray. 2. In a large bowl, whisk together flour, sugar, baking powder and cinnamon. 3. Dissolve coffee in 2 tablespoons boiling water. 4. In another bowl, whisk together yogurt, melted butter, oil and eggs. 5. To the egg mixture, add in the coffee and whisk well. 6. Pour the egg/coffee mixture into the flour mixture and mix until just* combined. Do *NOT over mix else you'll end up with tough muffins. 7. Gently fold in chopped chocolate and chocolate chips. 8. Scoop into muffin pans and bake for 12-15 minutes, until a toothpick inserted comes out clean. Do NOT overbake. 9. Store in an airtight container.
INFO & TIPS
You can use all chocolate chips, or even all chopped chocolate as per your liking. I like using both but it's up to you.