Moist chocolate chips chocolate muffins
If you love chocolate then you'll love this recipe for chocolate chips chocolate muffins. These moist chocolate muffins give a double dose of chocolate, as they contain both cocoa powder and chocolate chips. They are rich, moist and chocolately, certainly these muffins are any chocolate lover's choice.
A delicious treat for dessert or even for a main meal.
(DRY)
- 230g (1 3/4 cups) All-purpose flour
- 170g (1 1/4 cups) brown sugar
- 60g (2/3 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 85g (1/2 cup) semisweet chocolate chips
- 85g (1/2 cup) white chocolate chips
(WET)
- 2 large eggs, lightly beaten
- 240ml (1 cup) buttermilk
- 2 teaspoons vanilla extract
- 113g (1/2 cup) butter, melted and cooled to room temperature
Method:
- Preheat oven to 190 degree C (375 degree F). Place oven rack in centre of oven.
- Line a muffin pan with muffin liners. (Use a 12 or 24 cup muffin pan)
- In a large bowl whisk together the all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda and salt. (DRY ingredients)
- Stir in the chocolate chips.
- In a medium size bowl, light beat 2 large eggs. Then add the buttermilk,vanilla extract and melted butter. Whisk all the (WET) ingredients together.
- Then pour the WET mixture into the DRY mixture.
- Using a rubber spatula fold the wet ingredients into the dry. Stir only until the mixture is JUST moistened and combined. Do not OVERMIX or the muffins will be tough.
- Using an ice cream scoop, evenly fill the muffin cups till full with the batter.
- Place in the preheated oven and bake for about 18 to 20 minutes.
- Check for doneness towards the end of baking and they are done when they are firm to the touch and a toothpick inserted in the centre of a muffin comes out clean.
- Transfer the muffin pan from the oven to a rack and let cool for 5 minutes before removing from pan.
- These muffins are best taken warm. Can also keep at room temperature for several days or even frozen.
To bake chocolate muffins:
First preheat oven to 190 degree C. Place oven rack in centre of oven.
Line a 24 muffin pan with muffin liners.
Measure all DRY ingredients.
In a large bowl, add all DRY ingredients except the chocolate chips.
Whisk together all DRY ingredients until thoroughly mixed.
Add in the chocolate chips.
Using a rubber spatula stir until chocolate chips are well mixed into the DRY ingredients.
Measure all WET ingredients.
In a medium size bowl, beat lightly the 2 large eggs.
Then pour the WET egg mixture into the DRY flour mixture.
Using a rubber spatula fold the WET into the DRY ingredients.
Stir only until the batter is JUST moistened and combined. Do not OVERMIX or the muffins will become tough.
Using an ice cream scoop, spoon the chocolate batter into the muffin cups.
Fill the muffin cups till full with the batter.
Bake in the preheated oven for about 18 minutes.
Transfer the hot muffin pan to a rack and let cool about 5 minutes.
Then transfer the muffins to cool further on a rack.
This moist chocolate muffin looks so darkly elegant, especially in its matching dark brown muffin liner.
These chocolate muffins are so delicious, tasting of chocolate which comes from adding cocoa powder and chocolate chips.
SO .... ENJOY!
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Although I am not a fan of chocolate chips muffins but your version looks amazingly moist and delicious!
ReplyDeleteThanks Esther for the encouraging comment. Enjoy!
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