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Chocolate Muffins

Chocolate Muffins


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Heat the milk and add the broken chocolate, stirring until it melts, then set aside to cool. Mix eggs with sugar and vanilla sugar until white, add soft butter and then milk with melted chocolate. Incorporate flour mixed with baking powder and chopped almonds. The obtained composition is divided into forms wallpapered with special papers for muffins, leaving a quarter of the free form to be able to grow.

Put them in the preheated oven for about 20-25 minutes, until they pass the toothpick test.


  • 100g / 3½oz dark chocolate, 55-65% cocoa solids
  • 50g / 1¾oz unsalted butter
  • 225g / 8oz plain flour
  • 40g / 1½oz cocoa powder
  • 1 tsp baking soda
  • pinch of salt
  • 100g / 3½oz soft light brown sugar
  • 125g / 4½oz golden caster sugar
  • 2 free-range eggs
  • 200ml / 7fl oz buttermilk
  • 50g / 1¾oz sunflower oil
  • 1 tsp vanilla extract
  • 100g / 3½oz chocolate chips (dark, milk or white chocolate)

Preheat the oven to 190C / 170C Fan / Gas 5 and line a 12-hole muffin tin with paper cases.

Chop the dark chocolate into 1cm / piecesin pieces and tip 50g / 1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate.

Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly.

Sift the flour, cocoa, baking soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients.

Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.

Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.

Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

Make sure these chocolate chip muffins rise to the occasion by adding the wet ingredients to the dry ingredients at the last minute.


Very tasty & # 8211 Fluffy Muffins Ingredients:

(exactly 12 pieces come out, the perfect amount for a regular muffin tray)

  • 3 eggs
  • 1 cup (glass) of 150 ml. with sugar
  • 1 sachet of vanilla sugar
  • 75 ml. of oil (half of the same cup, the oil should NOT be olive, I used grape seeds, the sunflower oil is also suitable)
  • 1, 1/2 cup flour + 1 & # 8211 2 tablespoons extra flour (measure with the same cup)
  • 1 teaspoon baking powder
  • additives to taste: today I used the pieces of chocolate (about 50 grams) + 2 tablespoons of candied orange peel, blackberries, blueberries, etc. fit well.
  • powdered sugar for finishing or a chocolate icing, sherbet, etc.

Preparing fluffy & very tasty muffins:

Turn on the oven and set at 180 degrees Celsius. Whole eggs, sugar and vanilla sugar are placed in a bowl (picture 1). Mix with the mixer on high speed until the eggs froth and form a fairly consistent cream (about 5 minutes & # 8211 picture 2). Add the oil in a thin thread (as in mayonnaise) and continue mixing until it is completely incorporated (picture 3). Add the flour & # 8211 first 1 cup and a half, if necessary add 1 & # 8211 2 tablespoons & # 8211 and the baking powder (picture 4), then the additives, if you want, I added the chocolate pieces and candied orange peel (picture 5). Mix the composition, which must be a little more consistent than a pandispan, about the viscosity of a cake (picture 6).Divide the composition evenly in the holes of a muffin tray (or in individual shapes), preferably using special muffin papers or, if you don't have it, grease the molds with butter and sprinkle with flour.Bake the pan in the preheated oven at 180 degrees Celsius, for about 25 minutes. The muffins must be high and golden and the middle must be well baked (the toothpick test is the most relevant).As with any cake, I recommend that they be cooled on one side.At this moment they are practically ready, only good to swallow, they can be sprinkled with powdered sugar, if not, they are beautiful and simple:If you want to glaze them as I did (first image), melt the white and dark chocolate separately (I used 60 grams of white chocolate and 30 grams of dark chocolate). It is important that both chocolates are at about the same temperature and consistency. Glaze the muffins with white chocolate (or vice versa):Then, with the contrasting chocolate placed in a cone with a very small opening, or an ornament syringe, draw circles (approximately) on the surface of the muffins:With a toothpick, draw lines from the middle to the edges to form the pattern like & # 8222pider & # 8221:Glazed or not, they are just as good and fluffy:


  • 225 g dark chocolate (74% cocoa)
  • 60 g butter
  • 100 g sugar
  • 2 eggs husband
  • 2 teaspoons vanilla extract (or essence)
  • 225 g flour
  • a pinch of salt
  • 1 teaspoon grated baking powder
  • caster sugar and powder for decoration

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Chocolate Muffins

Chocolate Muffins are simple to whip up and satisfying for all tummies.

If there & rsquos such thing as an & ldquoeasy sell & rdquo in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids & rsquo cheers of joy usually drown me out before I can even get the whole word out of my mouth.

Take these Chocolate Muffins for instance. Recently, my little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, & ldquoI made chocol & hellip & rdquo.

They were sold before they even knew what it was that I made. Amazing, the power chocolate in any form has over my kids. The apple doesn't fall far from the tree here. Chocolate is my own weakness, too. Whether it's in the form of a loaf, mousse, or ice cream topping, I can get behind any chocolate creation just like my kids. maybe even more so than my kids.

After each of their first bites, there was peace in the world (at least momentarily) & hellip.and something delicious in their tummies.

These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you & rsquore trying to grab everyone & rsquos attention, just whip up a batch of these and watch what happens! I can pretty much guarantee you’ll be the favorite family member for at least a few minutes.

Keep a batch on hand in the freezer to throw into school lunches during the week. They're great with coffee for a quick breakfast, or as a chocolate treat for an after school snack. I know I can often use a chocolate pick me up, and almost nothing makes my kids happier. Who can blame them ?!

Tag me @weelicious on social media when you make these so I can see the big (chocolate covered) smiles on your kids faces!


How To Make Strawberry Cream Cheese Muffins

Strawberry Muffins with cheesecake filling is simple and easy to make. This muffin recipe uses just a few basic ingredients: flour, sugar, oil, butter, egg, vanilla extract, cream cheese, and Greek yogurt for a moist and soft texture. It makes awesome, homemade muffins, better than the one from the bakery, and can be made in minutes by hand or with a mixer.

First make the streusel topping, by whisking with a fork flour, salt, sugar, and melted butter. You can use light brown sugar or regular, granulated sugar.

Next stir together dry ingredients, flour, salt, and baking powder. In another bowl whisk by hand egg, sugar, oil, vanilla, and Greek yogurt. Add wet ingredients in dry and whisk everything together. Finally, fold in diced strawberries.

To make the cream cheese filling mix softened cream cheese with sugar, vanilla, and corn starch.

And to assemble the muffins, first layer muffin batter, then a spoonful of cream cheese mixture, cover with muffin batter, and finally top generously with streusel topping. You can add more strawberries on top. Bake them for 22-25 minutes. Drizzle baked and cooled muffins with powdered sugar glaze if desired.


Chocolate chip muffins

Ingredient:
& # 8211 250g of flour
& # 8211 a baking powder
& # 8211 3 tablespoons cocoa tip
& # 8211 150g of cough sugar
& # 8211 200g of chocolate flakes
& # 8211 250ml milk
& # 8211 90ml vegetable oil
& # 8211 2 small eggs
& # 8211 or vanilla essence
& # 8211 o esenta de rom

Preheat the oven to 200 degrees. In one bowl mix all the liquid ingredients, in another bowl mix the solid ones and then mix together until completely homogenous. We pour them into molds (if they are not silicone and you have the Teflon ones, grease them with a little butter and cover them with muffin paper). Fill the forms 3/4. Put them in the oven for about 15-20 minutes, then sprinkle a few chocolate flakes that you don't forget to stop from the beginning for decoration.

It was such a simple, trivial recipe that I doubted it would be anything in her head, but Nigella never fails.


Chocolate Breakfast Muffins

These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special. And, by the way, they don’t need to be relegated to the breakfast table frosted with fudgy icing, they double as an awesome cupcake. A final aside - one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur. " Fair praise, indeed!

Ingredients

  • 2/3 cup (57g) Dutch-process cocoa
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (266g) light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (170g) chocolate chips
  • 2 large eggs
  • 3/4 cup (170g) milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons vinegar
  • 8 tablespoons (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil or pearl sugar, for topping, optional

Instructions

Preheat the oven to 350 ° F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend there's no need to beat these muffins, just make sure everything is well-combined.

Learn more

Chocolate Breakfast Muffins

Scoop the batter into the prepared muffin pan the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

Tips from our Bakers

Want to temper the sweetness of these muffins by reducing their sugar? See how in our blog article, How to reduce sugar in muffins.


If you are going to make these Double Chocolate Chip Muffins, start by preheating your oven to 375 degrees F. Grab a muffin pan and place a cupcake liner in each slot before setting it off to the side.

Grab a bowl and combine all your dry ingredients together. In a separate bowl, combine all the wet ingredients. You will whisk your egg with sugar for a minute before adding in your vanilla and buttermilk.

Fold your dry ingredients into the wet ones just until fully incorporated and lump-free.

Grab a separate small bowl and put your chocolate chunks into the bowl. Coat the chocolate chunks with a bit of flour and then fold them into the batter.

Use an ice cream scoop to scoop out an equal amount of batter to put into each slot of the cupcake pan. Put your pan in the oven and bake these muffins for up to 22 minutes.

Check the center with a toothpick to make sure the muffins are done before you remove them. Set your muffins on a wire rack, let them cool down for several minutes, and serve!


Chocolate chip muffins

Ingredient:
& # 8211 250g of flour
& # 8211 a baking powder
& # 8211 3 tablespoons cocoa tip
& # 8211 150g of cough sugar
& # 8211 200g of chocolate flakes
& # 8211 250ml milk
& # 8211 90ml vegetable oil
& # 8211 2 small eggs
& # 8211 or vanilla essence
& # 8211 o esenta de rom

Preheat the oven to 200 degrees. In one bowl mix all the liquid ingredients, in another bowl mix the solid ones and then mix together until completely homogenous. We pour them into molds (if they are not silicone and you have the Teflon ones, grease them with a little butter and cover them with muffin paper). Fill the forms 3/4. Put them in the oven for about 15-20 minutes, then sprinkle a few chocolate flakes that you don't forget to stop from the beginning for decoration.

It was such a simple, trivial recipe that I doubted it would be anything in her head, but Nigella never fails.


Chocolate Breakfast Muffins

These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special. And, by the way, they don’t need to be relegated to the breakfast table frosted with fudgy icing, they double as an awesome cupcake. A final aside - one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur. " Fair praise, indeed!

Ingredients

  • 2/3 cup (57g) Dutch-process cocoa
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (266g) light brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (170g) chocolate chips
  • 2 large eggs
  • 3/4 cup (170g) milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons vinegar
  • 8 tablespoons (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil or pearl sugar, for topping, optional

Instructions

Preheat the oven to 350 ° F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend there's no need to beat these muffins, just make sure everything is well-combined.

Learn more

Chocolate Breakfast Muffins

Scoop the batter into the prepared muffin pan the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

Tips from our Bakers

Want to temper the sweetness of these muffins by reducing their sugar? See how in our blog article, How to reduce sugar in muffins.



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