Bakery Style Double Chocolate Chip Muffins

Bakery Style Double Chocolate Chip Muffins
There's something special about the muffins from a bakery... they're perfectly rich, moist and fluffy. Most importantly, they're always fresh!
  • 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
  1. Preheat the oven to 170°C / 340°F. Line a 12-hole standard muffin pan with paper cases.
  2. In a large mixing bowl, stir together the milk and vinegar. Sit for 5 minutes or until milk has thickened.
  3. Add canola oil, eggs, vanilla and sugars. Dissolve the coffee granules in the hot water then add to mixture. Stir until well combined.
  4. Sift over flour, baking powder, cocoa powder and salt. Stir until well combined. Stir through chocolate chips.
  5. 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.