These Chocolate Muffins are absolutely delicious, are rich in chocolate flavour, deliciously moist and fluffy, and they will stay like that for up to 5 days if are kept in a airtight container. Are simple to make and contain simple ingredients, that probably you already have them in your kitchen.
Muffins in general are a big hit in our family. We make them often, with different flavors, with fruits, with or without sugar. More recipe soon, as is hard to find time these days with a toddler around.
How to make them?
- These delicious chocolate muffins have an intense chocolate taste. My secret is that after I get the batter, it goes to the fridge for 30 – 60 minutes, no more. There the chocolate flavour will intensify, and although I only used cocoa 70%, the chocolate taste it will really intend. Also, I have used instant coffee, dissolved in a little water, a teaspoon of hot water. Because the coffee intensifies the taste of chocolate even more.
- Then are simple to make. The eggs are mixed with the sugar and salt using a hand mixer or a whisk, until they become fluffy and double their volume. About 3-4 minutes. Then add milk and oil, a little at a time with the mixture of flour and cocoa. That’s all, then in the fridge for a minimum of 30 minutes but no more than 60 minutes.
- Another secret for making these supper moist and fluffy muffins is the baking temperature and the difference from cold, after we have left them in the fridge for one hous, and the very hot oven. They will go in the oven at 210 C, for 5 minutes and the reduce the oven temperature to 180 C for another 14-16 minutes. Or simply make the toothpick test.
Ingredients you’ll need
- all purpose flour
- eggs
- sugar
- vegetable oil
- cacao
- vanilla
- instant coffee
- salt
- milk
- baking powder
You can easily add in these chocolate muffins, chocolate chips or walnuts if you desire. We have test them like that many times and they will be just as tasty and moist. I will only suggest to prepare more then 12 muffins cups, you will need 2 tins of 12 muffins each or use individual ones made of silicone, as you can make about 14 muffins.
Chocolate Muffins
Ingredients
- 220 all purpose flower
- 210 ml vegetable oil
- 220 gr sugar
- 3 eggs medium
- 75 ml milk
- 40 gr cacao
- 1 ½ tsp baking power
- ½ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp instant coffee
Instructions
- Whisk the flour, cocoa powder, baking powder together in a large bowl. Set aside.
- In a separate bowel using and handheld mixer, beat the eggs, salt and sugar until are fluffy and doubled the volume. About 3-4 minutes. Slowly pour the dry ingredients, at the same time with the oil. At the end add the milk mixed with the vanilla and the instant coffee dissolved in a spoon of hot water beforehand.
- Place the batter in the fridge for one hour, no more. Before the time is up, prepare 12 muffins tin, with cupcakes liners and preheat the oven at 210°C.
- Spoon the batter evenly into the cup or liner. Bake the muffins for 5 minutes at 210°C then reduce the oven temperature to 180° C for other 14-16 minutes approximately, or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool for 5-10 minutes in the muffin tin, then place to a wire rank.Enjoy!
