Plain Chocolate Muffins Recipes

MOIST CHOCOLATE MUFFINS

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
• Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
• Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

MOIST CHOCOLATE MUFFINS

Steps:

• Remember to preheat oven to 175 degrees Celcius before starting.
• In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
• Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
• Should take around 30-40 seconds depending on the type of microwave.
• (Check after 30 seconds and add on the time if not melted).
• When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
• Make sure no chocolate is left stuck at the bottom of the bowl.
• Set aside and let it cool for 1 minute.
• When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
• If the bowl is not large enough, transfer this mixture to a slight bigger one.
• Afterwards, add in the sugar and mix well.
• Pour this wet mixture into the flour mixture and slowly blend the two together.
• Do not over mix.
• The result should be quick sticky and thick.
• Leave it aside.
• Now in separate bowl, beat the egg whites until it forms soft peaks.
• Fold the egg whites into the flour's thick mixture until well blended.
• But again, don't overmix to let the air escape from the mixture.
• Spoon batter equally into the muffin tins (12).
• Bake for around 20 minutes.
• Check the readiness by poking a toothpick into a muffin nearest you.
• If the center comes out clean then it's done.
• If not, bake for another 5-10 minutes.

PLAIN CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375F, 190C gas 5
• Grease ten muffin cups, or use paper cases.
• With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time.
• Sift together the flour and baking powder,
• Fold into the butter mixture, alternating with the milk.
• Divide the mixture between the muffin cups.
• Bake until lightly coloured, - about 25 minutes. Let the muffins stand to cool for 5 minutes before turning the chocolate muffins out of the tin to cool further.

TRADITIONAL CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.