These chocolate muffins are made following the recipe from Joy of Baking. The muffins stayed soft for 2-3 days (kept in zip-lock bag in room temperature).
- reduced sugar to 110g of dry demerara sugar
- baked at 190 degC for 30 mins
- to replace buttermilk: use 1 tbsp of vinegar and fill up to one cup with fresh milk, let sit for 5 mins
This is an easy recipe and you really do not need to pay for that expensive chocolate muffin from Starbucks :p