Chocolate muffins with chocolate chips, so delicious!
This is a rich and flavorful chocolate muffin loaded with chocolate chips, wonderful!
Contrarily to other muffins that are best the day they’re made, this chocolate muffin will taste even better on the following day, when the chocolate flavor will have softened.
Muffins are so easy to make, no mixer needed, one bowl of dry ingredients, one bowl of wet ingredients, mix with a spatula and it’s almost ready!
You can treat yourself and your dearest with this delicious little cake in about 40 minutes tops and the combinations are endless.
1 3/4 cups (230 g.) all-purpose flour
2/3 cup (60 g.) unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups (265 g.) light brown sugar
1 cup (240 ml) buttermilk
1/2 cup (113 g.) unsalted butter, melted and cooled
2 tsp pure vanilla extract
1 cup (170 g.) semisweet chocolate chips (keep a few to top muffins)
1 12 muffin pan – 12 muffin cups
Preheat oven to 375°F - 195°C and line a muffin pan with muffin cups or butter cavities
Into a large bowl, sift or whisk together the flour, baking soda, baking powder, cocoa and salt, add the brown sugar and distribute breaking the lumps
Into a medium bowl, whisk together the eggs, melted butter, buttermilk and vanilla
With a rubber spatula, fold the wet ingredients into the dry ingredients just until they are moistened, do NOT overmix
Add the chocolate chips and stir to distribute
Fill muffin cups with the batter, about 2/3 full
Add a few chocolate chips on top of muffins
Into the oven for about 20 minutes or until a toothpick inserted in the center of muffins comes out clean
Let cool for about 5 minutes before removing from pan
Let cool on a rack for about 1 hour before serving
If you do not have buttermilk on hand, just add a tbsp. of lemon or vinegar to regular milk and let stand for about 10 minutes before using
Really, the only important thing to know about making muffins: once you have added your dry ingredients to the wet, mix them delicately with a spatula, just until well incorporated. The secret to soft muffins is to not overmix.
Once you have found a recipe you are comfortable with, just use your imagination to bake endless combinations of delicious muffins.
Recipe (slightly altered) from Stephanie Jaworski from Joy of Baking.com, here is a link to her method chocolate muffins
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