Ingredients:
1 3⁄4 cups all-purpose flour
2⁄3 cup cocoa powder
1 tbsp baking powder
pinch of salt
1/2 cup light brown sugar
3⁄4 cup chocolate chips
1 cup buttermilk
6 tbsp sunflower oil
1/2 tsp pure vanilla extract
2 large eggs, at room temperature

Method:
1 Preheat the oven to 400°F (200°C). Line the muffin pan with paper muffin liners and set aside. Sift the flour, cocoa powder, baking powder, and salt into a large bowl. Stir in the sugar and chocolate chips, then make a well in the center of the dry ingredients.

2 Beat together the buttermilk, oil, vanilla, and eggs and pour the mixture into the center of the dry ingredients. Mix together lightly to make a lumpy batter. Spoon the mixture into the paper liners, filling each 3.4 of the way full.

3 Bake for 15 minutes, or until well risen and firm to the touch. Immediately transfer the muffins to a wire rack and leave to cool. STORE The muffins will keep in an airtight container for 2 days.

BAKER’S TIP:
The use of liquid in these muffins, whether sour cream, buttermilk, or oil, will ensure a moist, longer lasting cake. If a recipe calls for oil, make sure that you use a light, flavorless one such as sunflower or vegetable to ensure that the delicious flavors of the muffins are not masked by the taste of the oil.

Chocolate Muffins