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
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Ṣaju adiro si 425 °F ki o ṣeto agbeko adiro ni aarin. Sokiri a 12-ago muffin pan pẹlu aiṣan ti nšišẹ ti ko ni. Yọ iyẹfun naa, koko, lulú yan, ati omi onisuga sinu ekan alabọde kan.
Ni ekan nla kan, lu bota ti o yo tabi epo piha oyinbo, iyọ, sugars, ati vanilla titi ti o fi darapọ. Fẹ ninu awọn eyin titi ti a fi dapọ, ti o tẹle pẹlu buttermilk. Fi awọn eroja gbigbẹ kun ati ki o pọ titi o kan ni idapo. Aruwo ni ¾ ife ti awọn eerun chocolate.
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
* (ṣayẹwo awọn aaye diẹ bi awọn eerun chocolate ti o yo yoo jẹ ki oluyẹwo wo tutu). 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. Tẹ eyi asopọ Lati wo Bawo ni lati Ṣe Chocolate Frosting.
Awọn ilana ti o jọmọ:
- Sitiroberi Muffins
- Jumbo ogede Muffins
- Elegede Muffins pẹlu Pecan Streusel
- Sitiroberi Muffins
- Spiced apple muffins
ohunelo
Easy Chocolate Muffins
Irinṣẹ
eroja
- 1-¾ agolo iyẹfun gbogbo-idi , ṣibi, ti a dọgba, ati sisọ
- ⅔ ago adayeba unsweetened koko lulú
- 1 Awọn teaspoons pauda fun buredi
- 1 teaspoon kẹmika ti n fọ apo itọ
- ¼ teaspoon iyo iyo kosher
- 1 duro (½ ife) bota ti ko ni iyọ, yo ati tutu diẹ, tabi ½ ife epo piha, epo eso ajara, tabi epo canola.
- 1 ago ina suga brown , aba ti
- ¼ ago gaari granulated
- 1 tablespoon funfun vanilla jade
- 2 eyin nla , iwọn otutu yara
- 1 ago buttermilk
- 1 ago bittersweet tabi ologbele-dun chocolate awọn eerun igi , pin
ilana
- 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.
awọn akọsilẹ
- Lati fipamọ: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Lati tun gbona: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.