It occurred to me that I hadn’t actually made a video for chocolate muffins. I have done several versions of muffins using chocolate, but always with something else such as coconut or banana. So today I decided on just a simple chocolate version. But, of course, lots of chocolate, using both cocoa powder and chocolate chips.
As with all muffin recipes these are very easy to make. Simply combine all the wet ingredients together and do the same with the dry ingredients. Then mix the wet into the dry until everything is just combined. Divide the mixture into 12 muffin cups, greased or lined with cases, and bake the lovely moist and chocolatey muffins.
Just a word about some other ingredients. I used natural yoghurt which helps to give a lovely tender crumb to the muffins. But there are alternatives that work well. So buttermilk, creme fraiche or just milk will all work well. Those with an acidity, such as the yoghurt will make a more tender muffin that milk. But whatever you use will make very good muffins.
I also used oil, since that allows the muffins to stay soft for just a little longer, but melted butter will also work well.
As for storage the muffins will stay good and fresh for a few days, if stored in an airtight container, But they are also ideal for freezing too. So if you wish to freeze some you can just take one out of the freezer and thaw it in the fridge, overnight, ready for breakfast the next day.
I baked my muffins for 24 minutes, having tested them at 20 minutes when they were just a little wet still. Then I tested them at 24 minutes and a skewer was just a little moist. That let me know that they were just as I intended. So I took them out of the oven and left them in the muffin tray for 15 minutes. Then I took them out of the tray and placed them onto a wire rack until they had cooled completely.
Once they muffins had cooled I sampled one and I have to say it was really excellent. The texture was soft and moist and the rich chocolate flavour filled the mouth.
These are ideal muffins for snacking, taking for lunch or even for those who enjoy a muffin for breakfast.
Another lovely muffin recipe is Banana Muffins with A Crunchy Top
Moist Chocolate Muffins – Quick & EasyCourse: MuffinsDifficulty: Easy
200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
200g(1 cup) caster sugar
50g(1/2 cup) cocoa powder
240ml)1 cup) natural yoghurt(or buttermilk, creme fraiche, milk)
120ml(1/2 cup) vegetable oil(or melted butter)
2 medium eggs(large in USA)
180g(1 cup) chocolate chips of choice(I used dark 51% chips)
4g(1 tsp) baking powder
2g(1/2 tsp) baking soda
1/5g(1/4 tsp) salt
5 ml(1 tsp) vanilla extract
- Preheat the oven to 180C/160C Fan/350F.
- Line a 12 hole muffin tray with paper cases, or grease the cups.
- Place the eggs, yoghurt, oil and vanilla extract into a bowl and whisk them until fully combined.
- Add the sugar and whisk again until fully combined, then set the bowl aside.
- In another bowl place the flour, baking powder, baking soda, salt and cocoa powder and mix to thoroughly combine. If the cocoa powder is very lumpy sift it first.
- Add the chocolate chips and stir them to distribute well.
- Pour the wet mixture into the dry mixture and use a spatula to fold everything together until just combined. Do not overmix.
- Divide the batter equally into the 12 paper cases/muffin cups.
- Bake the muffins for 20 to 25 minutes, until the muffins have risen, and cracked on the top.
- Test the muffins with a skewer poked into the centre. If it comes out clean but slightly moist the muffins are done. If not bake just a little longer.
- Remove the muffins from the oven and leave them in the pan for 15 minutes, then transfer to a wire rack to cool completely.