2 tbsp cocoa powder
2.5 tbsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence/extract
80 ml vegetable/sunflower oil
250g sour cream
75 ml strong coffee (I used espresso)
150g white chocolate
Preheat the oven to 180 C/ 350 F.
Combine the flour, cocoa, baking powder and baking soda.
Whisk the egg, then add the sugar, vanilla, oil, sour cream and coffee, and stir well.
Fold the dry ingredients into the wet until they are moist.
Place paper muffin cases into the muffin tins, then spoon the mixture into the cases until they are one-third full. Break the white chocolate into pieces and divide evenly between the muffins, placing the pieces in the center of the batter.*
Cover with the remaining muffin mix and smooth over the top.
Bake in the center of the oven for 20-25 minutes.
Leave to stand in the muffin tins for 5 minutes, then remove from the tins and allow cool. (Though these muffins are also good a couple minutes out of the oven...)
*If you like the idea of a melting center, you can also melt the white chocolate and then put a teaspoon or so into the center of each muffin. They're good either way... Enjoy!