Chocolate muffins
These chocolate muffins are moist and fluffy, packed with rich dark chocolate flavor, and easy to make. Perfect for a sweet snack or dessert, they feature a simple mixing method and a dusting of powdered sugar on top.
Cook time 20 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1/2 cup dry cocoa powder
1 cup brown sugar
1 tsp baking soda
1/2 cup butter
1 cup milk (1% fat)
1 tbsp vinegar
1 tsp vanilla extract
1 cup dark chocolate
1/2 cup powdered sugar
If you’re a fan of rich, chocolatey treats, these chocolate muffins are sure to become one of your favorites. They are simple to make and perfect for satisfying your sweet tooth, whether enjoyed as an afternoon snack or a decadent dessert. Follow these easy steps for a batch of deliciously moist and fluffy chocolate muffins that everyone will love.
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper muffin liners or lightly grease the muffin cups with butter or non-stick spray.
In a medium bowl or measuring cup, combine the milk and vinegar. Let this mixture sit for about 5 minutes to create a homemade buttermilk. This will help make your muffins tender.
In a large mixing bowl, sift together the self-raising flour, dry cocoa powder, brown sugar, and baking soda. Make sure there are no lumps, and the ingredients are well combined.
Add the melted butter, vanilla extract, and the buttermilk mixture (milk and vinegar) to the dry ingredients. Stir until just combined. Be careful not to overmix, as this can make your muffins tough.
Gently fold in the chopped dark chocolate or chocolate chips into the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs sticking to it.
Let the muffins cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Once the muffins are completely cool, dust them lightly with powdered sugar for a sweet finish.
Serve the chocolate muffins with a glass of milk or your favorite hot beverage. Enjoy the rich, chocolaty goodness!
There you have it – a straightforward recipe for irresistible chocolate muffins. With their perfectly moist texture and deep chocolate flavor, these muffins are sure to impress. Enjoy them warm out of the oven or save a few for later; either way, they’re bound to be a hit. Happy baking!
Chocolate muffins FAQ:
Bake the chocolate muffins in a preheated oven at 375°F (190°C) for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry them out.
Yes, store leftover chocolate muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving.
You can substitute dark chocolate with semi-sweet or milk chocolate chips. If you prefer a less sweet option, use unsweetened chocolate; just add a bit more sugar to compensate.
The vinegar helps create homemade buttermilk, which reacts with the baking soda to add moisture and tenderness to the muffins. It enhances the overall texture.
Cooking Tips:
- Use room temperature butter for easier mixing and a smoother batter.
- Sift the cocoa powder and self-raising flour to remove any lumps and ensure a consistent mixture.
- Feel free to add some chocolate chips or nuts to the batter for extra texture and flavor.
- To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with only a few crumbs attached, they are ready.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 340kcal
Protein 8g
Carbohydrates 70g
Fiber 6g
Sugar 36g
Fat 20g
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