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.
-Awụlikwa elu na-:
How to Make Chocolate Muffins
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Kpoo oven ahụ ruo ogo 425 ma tinye ihe mkpuchi oven n'etiti. fesa a 12 iko muffin pan na nri nri na-abụghị isi. Gwakọta ntụ ọka, koko, ntụ ntụ, na soda baking n'ime nnukwu efere.
Na nnukwu efere, gbanye bọta gbazere ma ọ bụ mmanụ ube oyibo, nnu, sugars, na vanilla ruo mgbe agwakọta ya. Tinye akwa akwa ahụ ruo mgbe agwakọtara ya, mmiri ara ehi na-esote ya. Tinye ihe ndị ahụ kpọrọ nkụ wee tụgharịa ruo mgbe agwakọtara ya. Tinye ¾ iko nke chocolate ibe.
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
* (Lelee ntụpọ ole na ole ka ibe chọkọleti gbazere ga-eme ka onye nyocha ahụ yie mmiri mmiri). 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. Pịa nke a njikọ ka ịhụ ka esi eme chocolate frosting.
Ntụziaka emetụtara:
- Strawberry muffins
- Jumbo banana muffins
- Muffins ugu na pecan Streusel
- Strawberry muffins
- Spiced apple muffins
Ntụziaka
Easy Chocolate Muffins
Ngwaọrụ
Efrata
- 1-¾ iko ntụ ọka niile , wụsa ngaji, gbazite ya, ma sie ya
- ⅔ Iko eke unsweetened koko ntụ ntụ
- 1 teaspoons ntụ ịme achịcha
- 1 teaspoon ntụ iji koo achịcha
- ¼ teaspoon nnu kosher
- 1 ruo (½ cup) bọta na-enweghị nnu, gbazere ma dịtụ jụụ, ma ọ bụ ½ iko mmanụ ube oyibo, mmanụ grape, ma ọ bụ mmanụ canola.
- 1 Iko ọkụ aja aja , juru n'ọnụ
- ¼ Iko sugar granulated
- 1 tablespoon ihe dị ọcha vanilla wepụ
- 2 akwa buru ibu , ọnụ ụlọ okpomọkụ
- 1 Iko bọta
- 1 Iko ibe chocolate ma ọ bụ ọkara-atọ ụtọ , kewara
ntuziaka
- 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
- Iji chekwaa: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Iji kpoo ọkụ: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.