It’s true! the hustle and prep of dessert can be quite…lengthy and sometimes frustrating. However, it can be a fun, relaxing activity when it easily assures a delicious win like with chocolate muffins. I love muffins and adore chocolate which consequently leads to me making chocolate muffins over, and over and over. Why wouldn’t I? why wouldn’t you? these chocolate muffins are spongy and tall with an intense chocolate flavour. A treat that is easily addicting, satisfying and, hustle-free.
The fun part about a muffin is, it is among the few desserts included at the breakfast table! In addition, making muffins is the easiest way to satisfy a chocolate lover’s sweet tooth.
Flavouring muffins is easy likewise, It is possible to make different kinds of muffins with just one batter. For example with a vanilla muffin batter base, add chocolate chips and make chocolate chip vanilla muffins. Add berries and chocolate chips for fruity chocolate muffins, nuts, and chips for nutty chocolate muffins.
Why you should make Chocolate muffins.
- Chocolate muffins bake easily fast.
- Muffins have the simplest recipe procedures.
- You can make chocolate muffin dough ahead of time and chill it in the fridge.
- Muffins require few, readily, available ingredients.
- Muffins are much less complicated than Cupcakes since no filling and frosting are required.
- Since making muffins requires less effort and procedure, you can easily make them with kids.
Difference Between a Muffin and a Cupcake.
So my nephew approached me one day while I was waiting for my muffins to bake and asked. “Are you baking muffins or cupcakes?” I proceeded to tell him they were muffins, and he immediately started making this cute little dance about having muffins for breakfast. Nevertheless, this is a common question that I am sure many people want to know the answer to.
Besides baking knowledge and skill in making muffins that I am familiar with, I researched the difference between a Muffin and a Cupcake. Truth be told, I found no major difference besides the basic texture and appearance.
Muffins are usually big, domed and crusty on the surface but soft in the middle. They do not require frosting or filling as cupcakes. And yes, you can indulge in a muffin for breakfast. The reverse is true for cupcakes( not the breakfast part though, lol).
Another major difference I have observed with muffins is the batter is usually pretty thick, which gives them an upper hand to rise tall compared to cupcake batter which is usually thin.
Tips for Success when making chocolate muffins.
- Dutch-process Cocoa Powder. (Also known as Alkalised cocoa) It has cocoa solids that have been treated with Potassium Carbonate an alkalizing agent that reduces its natural acidity making it less bitter, and darker in colour. This is the cocoa I use for all my chocolate cake recipes but you can also use what you have on hand.
- Chill the muffin batter for tall and moist muffins; for at least 30 minutes or preferably overnight. When muffin batter is chilled overnight starch molecules absorb more liquids making them swell up thus leading to taller muffins. Note; I am not saying you necessarily need to chill muffin batter overnight; the overnight chill is just a dramatic muffin top and I usually do this when I’m trying to impress otherwise for quick bakes I chill for 30 minutes -1 hour max.
- Do not overmix the batter otherwise, the muffins will be chewy and hard.
- For jumbo muffins, use a muffin baking pan and fill up to 3/4 full with the muffin batter.
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Chocolate Muffins
Course: Dessert, BreakfastDifficulty: Easy6
Jumbo muffins10
minutes30
minutes25
minutesIngredients
100 gms brown sugar
80 gm granulated sugar
260 gms flour
90ml Oil
40 gms Alkalised Cocoa powder
140 ml milk
100 ml hot coffee
3 eggs
1 1/2 baking powder
1/4 tsp salt
1 tbsp vanilla extract
20 gms instant coffee powder
150 gms chocolate chips
Directions
- In a mixing bowl, add eggs, brown sugar, granulated sugar and vanilla extract. Mix until the sugars dissolve and the mixture is less gritty.
- In the mixture add oil and room-temperature milk. Simply mix to combine.
- Add sifted all-purpose flour, cocoa powder, baking powder and instant coffee powder to the wet ingredients. Mix in one direction by folding with a spatula; be careful not to overmix.
- Afterwards, add hot instant coffee and mix to combine.
Mix 1 tablespoon of flour with chocolate chips then add to the muffin batter and stir to distribute.
Afterwards, cover the muffin batter with cling film and let it sit for a minimum of 30 minutes.
In the meantime preheat the oven to 200 degrees Celsius. - In a muffin pan lined with muffin liners spoon the muffin batter up to 3/4 full. Bake in the oven at 200 degrees Celsius for the first 8 minutes then reduce to 170 degrees celsius and bake for another 10-13 minutes.
( note that if you are using a cupcake baking pan the baking time will be slightly less)
A toothpick will come out mostly clean but not completely due to the chocolate chips. - Remove muffins from the oven, and set aside to cool before serving.
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