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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.

  • 12 muffins
  • Easy
  • 0 h 40

Recipe :

Ingredients:

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

2 eggs

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

Make the batter:

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

Bake 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

Note:

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.

Enjoy!

Recipe (slightly altered) from Stephanie Jaworski from Joy of Baking.com, here is a link to her method chocolate muffins

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This comment was minimized by the moderator on the site

My all time favorite muffin. People try to tell me they are cupcakes, but do you see any frosting in sight? Let them have their delusions! Lovely muffin and recipe Patty!

This comment was minimized by the moderator on the site

Thank you so much my dear Elaine! Indeed I hesitated to top my muffins with a dollop of whipped cream for the picture, then I thought No, it's a muffin, and it's very good on its own Kisses

This comment was minimized by the moderator on the site

Le babeurre est-ce comme le lait fermenté, car j'en ai toujours d'avance pour cuisiner des pâtisseries ou autres? Merci.

This comment was minimized by the moderator on the site

Bonjour Adisson,
Désolée pour le retard apporté à vous répondre, mais oui effectivement, le babeurre est comme le lait fermenté, on peut aussi remplacer par le yaourt grec additionné d'une ou deux cuillères à café de crème ou lait..
J'espère que...

Bonjour Adisson,
Désolée pour le retard apporté à vous répondre, mais oui effectivement, le babeurre est comme le lait fermenté, on peut aussi remplacer par le yaourt grec additionné d'une ou deux cuillères à café de crème ou lait..
J'espère que cette recette vous plaira et à bientôt

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This comment was minimized by the moderator on the site

love this double chocolate !!!

This comment was minimized by the moderator on the site

Thank you so much dear Laura, enjoy!

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