Double Chocolate Muffins
Two kinds of chocolate and airy batter
I can’t speak for you, but I'm crazy about brownies, although sometimes I want something lighter, but no less chocolate. This is how this chocolate muffin recipe was created. These muffins can be a great addition to your breakfast coffee or a glass of milk for an afternoon snack. You can easily take this dessert with you, it will remain tasty and tender until the evening, even if you accidentally forget about it.
Muffins are very easy to make, and there are a lot of muffin recipes, Google alone produces 285,000 results - you won’t be able to cook everything in a lifetime. If you’re wondering which muffin recipe to make, pay attention to the process of making muffins described in it. If this process differs from the classic one, then most likely you have a recipe for cakes or other baked goods in front of you. So that you don't get confused, I have prepared a cheat sheet for you, with it you can easily distinguish a classic muffin recipe from a fake one.
Traditional muffins recipe:
- Dry and wet ingredients are mixed separately.
- If you are planning to add dry filling such as pieces of chocolate or chocolate drops, then mix them with dry ingredients. If the filling is wet, such as dried fruit, berries, or pieces of fruit, then add them at the very end.
- Add the dry ingredients to the wet ones and mix gently, there is no need to achieve a uniform consistency.
If you overdo it, gluten is produced, so the muffins will be more rubbery. Read this article to find out the reasons.
- When the dry ingredients are mixed with the wet ingredients, you can add wet filling if you use it. This is exactly what is done in the apple muffins recipe.
- As soon as the batter is ready, you shouldn't hesitate, you must immediately start baking.
This is due to the fact that only liquid is needed to activate the baking powder, which means that the batter begins to rise as soon as the dry ingredients are mixed with the wet ones; and only a preheated oven will help to "catch" air bubbles, due to which the muffins are airier. You can read more about it in this article.
I suggest you make the double chocolate muffins according to this recipe. Melted milk chocolate and cocoa make these muffins incredibly tasty and flavorful. And pieces of dark chocolate won’t only smooth out the sweetness of the batter, but also add zest. Are you ready?
- 1 egg
- 2 1/2 tbsp (35 ml) vegetable oil
- 1/4 cup (50 ml) milk
- 1/2 cup (100 g) sour cream
- 1 tsp vanilla extract
- 1 cup (120 g) flour
- 1 tbsp cocoa powder
- 1/3 tsp salt
- 1/3 cup (60 g) sugar
- 1 tsp baking powder
- 1/2 tsp soda note: you need acid in order to activate soda; in this recipe, sour cream, cocoa and melted chocolate act as acid
- 60 g milk chocolate
- 50 g dark chocolate
- preheat the oven to 190 °C,
- if you plan to bake muffins without paper forms, grease the muffin tin with butter,
- finely chop 50 g of dark chocolate and break 60 g of milk chocolate.
- mix 1 cup (120 g) flour, 1/3 tsp salt, 1 tsp baking powder, 1/2 tsp soda and 1 tbsp cocoa,
- add 50 g of chopped dark chocolate and stir.
- melt 60 g milk chocolate, you can do it using a water bath or a microwave, mix frequently, note: melt the chocolate slowly, at a low temperature, as the melting point is between 30°C and 32°C; the high heat is the most common cause of lumpy or grainy chocolate;
- beat 1 egg in a large bowl,
- add 1/2 cup (100 g) sour cream to the beaten egg and whisk,
- slowly pour in 2 1/2 tbsp (35 ml) vegetable oil in the egg mixture and whisk until fully combined,
- slowly pour in the melted chocolate and whisk to blend completely,
- add 1/3 cup (60 g) sugar slowly while whisking,
- add 1 tsp vanilla extract and 1/4 cup (50 ml) milk and stir.
- add the dry ingredients to the wet ones, note: you can also sift the dry ingredients into the wet ones, this will make the muffins more fluffy, and due to this, the mixing time will decrease and the batter will be more tender;
- stir with a wooden spatula until nearly combined, do not overmix, note: try to do it carefully, because if you overdo it, the muffins will be more rubbery.
- divide the batter evenly in the muffin tin, it will fill it about 2/3 full,
- put the muffin tin into the oven and bake until a wooden toothpick inserted into the center of the muffin comes out dry and clean (about 20-25 minutes),
- remove the muffin tin out of the oven and let muffins cool for about 10 minutes before removing them from the muffin tin,
- while the muffins are cooling, make a cup of tea or coffee, pour a glass of milk or kefir and… bon appetit!
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