Moist chocolate muffins
Delicious moist chocolate muffins with melt-in-the-mouth milk chocolate chunks for an appealing visual and taste contrast. An easy recipe perfect for a snack.
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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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!