I did this bakery style muffin recipe twice, the first time I did it using caster sugar and I felt that they were a little light in colour, so afterwards I did the muffins again but this time using light brown sugar. I found that the brown sugar ones came out a nice golden brown colour whereas the muffins made with caster sugar were a lot paler.
At the end of the day it is personal choice I preferred the brown sugar ones, my mom preferred the paler ones and my dad and boyfriend couldn’t really tell the difference… so the choice is yours on whether you use caster sugar or light brown sugar.
Triple Chocolate Muffins
Adapted from Sugarspunrun
Makes 12 Muffins
57g Unsalted Butter, melted and cooled for a few minutes.
60ml Vegetable Oil
200g Light Brown Sugar or Caster Sugar
1 Large Egg + 1 Egg White, at room temperature
1 teaspoon Vanilla Paste
220g Plain Flour
1 1/2 teaspoon Baking Powder
2 teaspoon Cornflour
200g Chocolate a mix of Milk, Dark & White
Sugar Nibs for sprinkling
- In a medium sized bowl, whisk together the flour, baking powder and cornflour, then set aside. Chopped the chocolate ready.
- In a large bowl combine the melted butter and vegetable oil. Stir well.
- Stir in the sugar
- Then add the egg, egg white and vanilla paste and stir again, until all the ingredients are combined.
- Add the buttermilk and stir.
- Fold half the dry ingredients into the wet, take care on not to overmix.
- Then fold the rest of the flour mix, along with most of the chopped chocolate (leaving some to sprinkle on top), folding together until just combined.
- Cover the bowl with a dry clean tea towel and let the batter sit for 15 minutes.
- Preheat the oven to Gas Mark 7 and line a muffin tin with paper cases.
- Once the oven has preheated and your muffin batter has rested, scoop the mixture into the cases. Filling each cases all the way to the top with the batter.
- Sprinkle the remaining chocolate and sugar nibs on top of the muffins, then place in the oven.
- Bake the muffins on Gas Mark 7 for 10 minutes, then reduce the oven temperature to Gas Mark 4, (leaving the muffins in the oven). Carry on baking the muffins for another 10-15 minutes until the tops are just turning a golden brown.