moist chocolate muffins
I love Muffins, they are so simple to make and very good. I often make them for snacks. For those of you with children, I think there’s no better snack for them at school. You can vary the flavours each time, chocolate, raspberries, nuts etc….
I found these muffins by chance while searching the net and came across the blog of la cuisine de Bernard.
I trust her recipes completely, so I didn’t hesitate to make them.
They’re super tasty, delicious, incredibly melt-in-the-mouth , and the milk chocolate softens the strength of the cocoa. If you like chocolate muffins this is the recipe for you. The muffins base is made with unsweetened cocoa, and pieces of milk chocolate are added to the batter.
I didn’t have any chunks, so I used a bar of Lindt milk chocolate which I cut into small pieces. You can use any milk chocolate you like. Next time I’ll make them with Valrhona Dulcey chocolate, which is just too good.
For cocoa, use se high-quality cocoa, such as Cacao Barry or Valrhona but you can also find Van Houten in supermarket which works well too.
Difficulty : very easy
Table of Contents
Ingredients:
- 75 g (2.6 oz) unsweetened Van Houten cocoa powder.
- 190 g (6.7 oz)sugar
- 170 g (6 oz) flour
- 150 g (5.3 oz) milk
- 150 g (5.3 oz)butter
- 190 g (6.7 oz) eggs (about 3 large eggs)
- 1 and a half teaspoons of baking powder
- 1/2 teaspoon baking soda
- 150 g (5.3 oz) milk chocolate cut into fairly large pieces or chunks
Preparation steps :
Preheat oven to 190°C (374 °F )
1. Mix the eggs with the sugar, cocoa, milk and warm melted butter in a mixing bowl.
2. Add flour and mix. Add the milk chocolate pieces and whisk.
3. Then add the baking powder and baking soda and mix well.
4. Pour the batter into a piping bag or freezer bag, make a hole at the bottom and fill your muffin cups almost to the top.
5. Place in the oven for 25-30 minutes.
6. Check for doneness with a skewer inserted into the center of a muffin. It should come out dry.
7. They’re even better when eaten warm to enjoy the melt-in-the-mouth texture of the chocolate pieces.
super moist chocolate muffins.
Other muffin recipes
Moist chocolate muffins
INGREDIENTS
- 75 g (2.6 oz) unsweetened Van Houten cocoa powder.
- 190 g (6.7 oz) sugar
- 170 g (6 oz ) flour
- 150 g (5.3 oz )milk
- 150 g (5.3 oz) butter
- 190 g (6.7 oz) eggs (about 3 large eggs)
- 1 and a half teaspoons of baking powder
- 1/2 teaspoon baking soda
- 150 g (5.3 oz )milk chocolate cut into fairly large pieces or chunks
PREPARATION
- Preheat oven to 190°C (374 °F )
- Mix the eggs with the sugar, cocoa, milk and warm melted butter in a mixing bowl.
- Add flour and mix. Add the milk chocolate pieces and whisk.
- Then add the baking powder and baking soda and mix well.
- Pour the batter into a piping bag or freezer bag, make a hole at the bottom and fill your muffin cups almost to the top.
- Place in the oven for 25-30 minutes.
- Check for doneness with a skewer inserted into the center of a muffin. It should come out dry.
- They're even better when eaten warm to enjoy the melt-in-the-mouth texture of the chocolate pieces.
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