Chocolate Muffins (Air Fryer or Oven)

Ingredients

• 265 g (1 cup + 2 tbsp) sour cream
• 3 eggs (, large eggs in the US / medium eggs in the UK)
• 65 ml (1/4 cup + 2 tsp) vegetable oil
• 2 tsp vanilla bean paste (or extract)
• 270 g (1 1/3 cups) flour (, plain / all purpose)
• 3 tsp baking powder
• 1/4 tsp salt
• 150 g (3/4 cup) soft light brown sugar
• 50 g (1/2 cup) cocoa powder
• 250 g (1 1/4 cups) chocolate chips (, a mix of milk and dark)

Instructions

1. 1

   Add the sour cream, vegetable oil, eggs and vanilla into a measuring jug or mixing bowl and stir well to combine.

2. 2

   Combine the dry ingredients – flour, sugar, cocoa powder, baking powder and salt – in a mixing bowl, stirring well so that the dry ingredients are well combined.

3. 3

   Add the dry to the wet ingredients and mix together to combine. Avoid over mixing the batter – just stir until there are no dry streaks of flour.

4. 4

   Fold the chocolate chips into the batter, reserving some to top the muffins with.

5. 5

   Divide the batter between 10 large tulip muffin cases or up to 12 standard muffins cases. If you are baking in an air fryer you might want to double or triple the cases so that they are sturdier. Top each muffin with a few chocolate chips.

6. 6

   --- To Air Fry ---

7. 7

   Preheat the air fryer to 170°C (340°F). Place the muffin cases in the air fryer basket, spaced slightly apart. Bake for 24 minutes, or until the muffins are well risen and a toothpick inserted in the middle comes out clean. If the toothpick comes out with wet batter or lots of moist crumbs you will need to bake for a little longer.

8. 8

   --- To Oven Bake ---

9. 9

   Preheat the oven to 190°C (375°F). Place the cases into a muffin tray and bake for 20-25 minutes. Transfer to a wire rack and cool slightly before serving.