This Chocolate Muffin recipe will satisfy any chocolate lover. Its delicious blend of natural cocoa powder, chocolate chips, and a hint of vanilla guarantees a batch of amazing muffins that will satisfy everyone.
How to Make Chocolate Muffins
Noat: De folsleine ynstruksjes wurde jûn yn 'e reseptkaart hjirûnder.
Ferwaarmje de oven oant 425 ° F en set in ovenrek yn 'e midden. Spray a Muffinpanne mei 12 beker mei nonstick koekspray. Sift it moal, kakao, bakpulver en baking soda yn in middelgrûn.
Yn in grutte bak, wiskje de smelte bûter of avocado-oalje, sâlt, sûkers en vanille oant kombineare. Wiskje de aaien yn oant blende, folge troch de bûtermilk. Foegje de droege yngrediïnten en fold oant krekt kombinearre. Stir yn ¾ beker fan 'e sûkelade chips.
Spoon the batter evenly into the prepared pan, filling the muffin cups full. Sprinkle the remaining ¼ cup chocolate chip evenly over the muffin tops, pressing them lightly into the batter.
Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean
* (kontrolearje in pear plakken, om't de gesmolten sûkeladechips de tester wiet meitsje sille). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool the Chocolate Muffins on a rack. Klikje hjirop link om te sjen hoe't jo Chocolate Frosting meitsje.
Related Recipes:
- Strawberry muffins
- Jumbo Banana Muffins
- Pumpkin Muffins mei Pecan Streusel
- Strawberry muffins
- Spiced apple muffins
Resept
Easy Chocolate Muffins
tools
Ingredients
- 1- ¾ cups algemiene miel , spooned, nivellered, en sifted
- ⅔ kop natuerlike unsweetened kakaopoeder
- 1 teaspoons bakpulver
- 1 teaspoon bakpoeier
- ¼ teaspoon Kosher sâlt
- 1 stokken (½ beker) net-sâlte bûter, smolten en wat ôfkuolle, of ½ beker avocado-oalje, druve-oalje, of kanola-oalje.
- 1 kop ljocht brún sûker , ynpakt
- ¼ kop granulearre sûker
- 1 tablespoon rein
- 2 grutte aikes , keamertemperatuer
- 1 kop buttermilk
- 1 kop bittersweet of semi-swiete sûkelade chips , ferdield
ynstruksjes
- Preheat the oven to 425 °F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, sift the flour, cocoa, baking powder, and baking soda. In a large bowl, whisk together the melted butter or avocado oil, salt, sugars, and vanilla until combined. Whisk in the eggs until blended, followed by the buttermilk.
- Add the dry ingredients and fold until just combined. Stir in ¾ cup of the chocolate chips. Spoon the batter evenly into the prepared pan, filling the muffin cups full.
- Sprinkle the remaining ¼ cup chocolate chip evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean *(check a few spots as the melted chocolate chips will make the tester look wet).
- Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool the Chocolate Muffins on a rack.
Notes
- Opslaan: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Om op te waarmjen: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
Alle fiedingsynformaasje is basearre op berekkeningen fan tredden en is mar in skatting. Elk resept en fiedingswearde sil ferskille ôfhinklik fan 'e merken dy't jo brûke, mjitmetoaden en dielgrutte per húshâlding.