DOUBLE CHOCOLATE BAKESHOP MUFFINS
When you have to have chocolate in the morning, these are the perfect fix. The melted butter in the batter helps to make them rich and cake-like in flavor and texture, but they are not cupcake-sweet. If you eat them warm the chocolate chips will be soft and gooey, for double the chocolate pleasure. Perfect with a glass of cold milk or a cup of hot cappuccino. This recipe is from Small Batch Baking.
Provided by Vyrianna
Categories Quick Breads
Time 45m
Yield 2 jumbo muffins, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly grease only the bottoms of 2 jumbo muffin cups; then rub a little of the butter around the rim of each cup. (This will help them to form a rounded top.) Set the muffin pan aside.
- Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend. Set the mixture aside.
- Place a large fine-mesh sieve over a medium bowl. Place the flour, cocoa powder, sugar, baking powder, and salt in the sieve, and sift the ingredients into the bowl. Toss in the chocolate chips. Add the buttermilk mixture all at once and stir just until the dry ingredients are moistened. Spoon the batter into the prepared muffin cups, dividing it evenly between them; they should be about three-quarters full. Fill the empty muffin cups halfway with water to prevent them from scorching.
- Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
- Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups and let them cool, upright, on the wire rack for at least 10 minutes before serving. Server warm or at room temperature (They are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.).
- NOTE: To make regular-sized muffins, grease the bottom and rims of 4 standard muffin cups. Spoon the batter into the cups and bake as directed until a toothpick inserted in the center of one comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 1056.8, Fat 64.5, SaturatedFat 38.8, Cholesterol 285.7, Sodium 1038.8, Carbohydrate 117.8, Fiber 6.7, Sugar 73.5, Protein 14.2
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steve dob
[email protected]The muffins were a bit dry and crumbly. I think I overmixed the batter.
Mdaslam Shekh
[email protected]These muffins are a bit too dense for my taste. I prefer a lighter, fluffier muffin.
Amjad Khosa
[email protected]I've made these muffins several times and they always turn out perfect. They're my go-to recipe for chocolate muffins.
Donna
[email protected]These muffins are the perfect treat for a chocolate lover. They're rich, moist, and full of chocolate flavor.
S.M Ashik
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit. They sold out in minutes!
Nomvula Mahlangu
[email protected]The muffins didn't rise as much as I expected, but they still tasted great.
Cabdijibaar Dhagey
[email protected]I'm not a big fan of chocolate, but I really enjoyed these muffins. They were moist and flavorful, with just the right amount of sweetness.
Bornface Mutambo
[email protected]These muffins are so easy to make, even a beginner baker can do it.
Arif Nawaz
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were fluffy and moist, with a delicious chocolate flavor.
cdzyj pga
[email protected]The muffins were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Reena Azeem
[email protected]I love that this recipe uses both cocoa powder and chocolate chips. It gives the muffins a complex chocolate flavor.
amin mandokhail
[email protected]The muffins were a huge hit at my dinner party. Everyone raved about how rich and flavorful they were.
Rocxstar YT
[email protected]These muffins are incredibly moist and decadent, with the perfect balance of chocolate flavors.