I Want To Keep This A Secret Chocolate Muffins Recipes
I WANT TO KEEP THIS A SECRET ? CHOCOLATE MUFFINS
The batter has plenty of cocoa, and lots of chocolate chips! A rich and delicious flavor spreads in your mouth.Rum adds a grown-up flavor to the muffins? I give you a recipe from Japan!!
Provided by Tokyo sweets - mari
Categories Dessert
Time 55m
Yield 12 muffins, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour,baking powder and cocoa. Combine the milk and rum.
- Put margarine into a bowl, and mix until soft. Add sugar little by little, and mix well with a whisk until white and fluffy.
- Add a beaten egg little by little, and mix well with the whisk.
- Add 1/3 of the ? ingredients →1/2 of the ? ingredients →1/3 of ?→ the remaining ?→ the remaining ?, and chocolate chips in that order, and fold in until the batter is no longer floury!
- Pour the batter into muffin cups about 70 ~ 80 % full with a spoon. Sprinkle sliced almonds or walnuts as toppings if you like.
- Bake in the preheated oven at 350? for about 25 ~ 30 minutes, then it's done.
Nutrition Facts : Calories 623.6, Fat 33.8, SaturatedFat 20.2, Cholesterol 156.8, Sodium 343.7, Carbohydrate 75.8, Fiber 4.7, Sugar 36.7, Protein 10.6
CHOCOLATE MUFFINS
Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!
Provided by Nagi
Number Of Ingredients 12
Steps:
- Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
- Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
- Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
- Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
- Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
- Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
- Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
- Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
- Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
- EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!
Nutrition Facts : Calories 345 kcal, Carbohydrate 45 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 246 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 10 g, ServingSize 1 serving
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