Very moist double chocolate muffins

3.58 de 38 votes

Super moist, all-chocolate muffin with chocolate chips. These muffins are better than the ones at starbucks, intense in chocolate and very good.

SERVING:

COOKING TIME20

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Course: Cakes, Snack

Cuisine: American

Keyword: chocolate, muffins, snack

Calories: 329kcal

Author: Rachida

For about 10 large double chocolate muffins the quantity will vary depending on whether you make them mini-sized or very large.
300 g flour (10.5 oz)
80 g good quality cocoa sugar-free (2.8 oz )
1 baking powder 7 g (0.24 oz )
1/2 tps baking soda
250 g granulated sugar (8.8 oz)
2 eggs
100 g butter (3.5 oz)
270 g plain yoghurt sugar-free ( 9.5 oz )
1 banana
100 g chocolate chips a little more for the top (3.5 oz)

Preheat oven to 200°C (400°F)
Melt butter and allow to cool.
Sift together flour, cocoa, baking powder and baking soda. Add the sugar and stir.
In another bowl, finely grate the banana and mashed it well to obtain a puree.
Add 2 eggs and mix well.
Incorporate the butter while continuing to whisk, then add the yogurt. Mix well.
Add the flour-cocoa mixture (dry ingredients) and mix well. The dough is thick.
Mix with a spatula to combine all ingredients. Don't try to lighten the dough by whisking it.
Add the chocolate chips.
Fill your muffin cups with a small spoon to about 3/4 full.
Put a few chocolate chips on top of each muffin. I always place the cups in a muffin tin.
Bake for 15 to 20 minutes, depending on the size of the muffins and the oven. A skewer inserted into the center of the muffin should come out dry. Be careful not to overcook them, or they will dry out.

Calories: 329kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g

Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!