How To make Chocolate Chocolate Chip Muffins

The Most Chocolatey Double Chocolate Muffins

These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast.

Recipe:

Ingredients
1 ⅔ cups all-purpose flour (208g)
1 cup granulated sugar (200g)
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup natural cocoa powder (50g)
½ cup very hot or boiling water (118ml)
½ cup canola or vegetable oil (118ml)
1 cup sour cream (240g) (see note)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, divided (340g) (I like to use a blend of mini and regular-sized chocolate chips

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Instructions
00:00 Introduction
00:51 Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
00:55 In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
01:20 Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
02:04 Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
04:00 Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
05:02 Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
05:32 Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
05:42 Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.


Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.

Sour Cream
You may substitute full-fat plain Greek yogurt instead.

Muffin Tin
This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.

Original Recipe
For those of you who are diehard fans of the original recipe, you can find that one here:

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Choco Muffins | Chocolate Muffins With White Chocolate Chips Recipe | Muffin Recipe For Beginners

Today i am sharing with you recipe of Chocolate muffins with white chocolate chunks. You can replace White chocolate chunks with dark Chocolate chunks.Try this chocolate chip muffin recipe, i am sure you will like it.

Choco Muffins Recipe for 12 muffins
Ingredients:
-125g Butter
-125g Sugar
-2 Eggs
-125g Flour
-70g Cocoa Powder
-1 tbsp Baking powder
-100g White Chocolate Chips/ White chocolate chunks
bake it 160°C for about 10-15 minutes

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MUFFINS TWO WAYS! SUPER DALI GAWIN, PROMISE! Chef RV’s Muffins

MUFFINS TWO WAYS

Double Chocolate Muffins

¾ cup brown sugar
½ cup cocoa powder
1 ¾ cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup cream
1 whole egg
½ cup fresh milk
½ cup melted butter (salted)
2 cups chocolate chips, plus additional for topping

Chocolate Chip Muffins
¾ cup brown sugar
2 ¼ cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup cream
1 whole egg
½ cup fresh milk
½ cup melted butter (salted)
2 cups chocolate chips, plus additional for topping

400ºF 15-20 minutes baking time

Chocolate Muffins | Mortar and Pastry

~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake

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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar

1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings

*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely

CHOCOLATE MUFFINS RECIPE

Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar

240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings



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How YOU Can Make BIG Bakery-Style Double Chocolate Chip Muffins

BIG Muffins. BIG Chocolate flavor. Make my Best-Ever Bakery-Style Double Chocolate Chip Muffin recipe:

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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Recipe:

#muffins #chocolate #chocolatechips #chocolatemuffins

CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry

Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.

#recipe #dessert #yummy

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