These jumbo-sized muffins have all the flavours of a red velvet cake, without the food colouring. A moist cocoa vanilla muffin packed with white chocolate chunks - you can’t really go wrong here!
(I make 10 muffins with this recipe, you can make however many you’d like!)
Ingredients:
- 370g plain flour
- 3 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 25g cocoa powder
- 70g melted butter
- 80ml vegetable oil
- 200g granulated sugar
- 2 eggs
- 80g plain Greek yoghurt
- 240ml semi skimmed milk
- 2 tsp vanilla extract
- 300g white chocolate chips
to top:
- 100g white chocolate chips
Method:
- Preheat your oven to 180C and line a muffin tray with 10 jumbo muffin cases.
- In a small bowl, combine your dry ingredients: mix flour, baking powder, bicarbonate of soda, salt, cocoa powder and your white chocolate chips (to coat them in flour so they don’t sink).
- In a large mixing bowl, combine together your melted butter, oil, sugar, eggs, yoghurt, milk and vanilla, beating well until fully combined.
- Add your dry ingredients to the wet ingredients, gradually folding in until fully combined.
- Divide your mixture out between your muffin cases, I like to use around 3 heaped tbsp per case. Sprinkle over the remaining 100g chocolate chips over the top of the muffins.
- Bake for 25-30 minutes until the colour is darkening at the edges and a skewer comes out clean or with only a few dense crumbs. Leave to cool for at least 10 minutes (trust me, I didn’t do this and ended up dropping my hot and overly soft muffin on the floor!), before removing from the muffin tray. Enjoy!
Tips: I like to store my muffins in the refrigerator and then microwave them for around 40s before I eat them! If refrigerated, these muffins taste best when consumed within 5 days. They can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.