- cross-posted to:
- [email protected]
- cross-posted to:
- [email protected]
Originally based on this recipe from Preppy Kitchen, but I tweaked a lot over time. I’ll share my recipe if anyone is interested :)
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This is super zoomed in on the thunder app btw,
Not your fault, just have to let the app dev know
That’s weird. I also tried posting this (and another yesterday) with Jerboa but it always rotates the images to landscape.
they look delicious! good job!
They really are! There forms a chunk of chocolate at the bottom which stays molten for hours. That’s the best thing about these!
These look amazing.
Thank you :)
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Thanks! I used wrappers like these the first few times, but the muffin tops all flowed into each other and became crusty from touching the muffin tin. I didn’t really like that so I started making my own which gave higher muffins like these. I just found out you can also buy them, but these are pretty easy to make :) I basically do it like this.
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Thank you! Working on the recipe right now :) I have a little notebook with ingredients for recipes, but never write down the steps. So this is a nice excuse to do so!
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Haha yeah, and that works fine if I cook/bake it regularly. But it can become a problem if it’s been a while.
I shared the recipe in the comments btw :)
Chocolate Muffins Recipe based on Preppy Kitchen’s Chocolate Muffins
Ingredients for 12 muffins
- 2 eggs
- 200gr Greek or Turkish yogurt
- 120ml (butter) milk
- 150ml sunflower oil, or any other mild oil
- 200gr all purpose flour
- 60gr finely chopped dark chocolate
- 40gr Dutch processed cocoa powder
- 200gr sugar
- 16gr vanilla sugar (2 sachets)/ or 2 tsp vanilla extract
- 2tl baking powder
- 1tl baking soda
- 1tl espresso powder
- 1/2 tsp table salt
- 200gr dark chocolate chips or coarsely chopped chocolate
Supplies
- 2 large mixing bowls
- Measuring cup
- Whisk
- Scales
- Muffin tin for 12 muffins
- 2 tablespoons/ ice cream scoop
- Baking paper for 12 muffin liners, or bought liners.
- Combine the eggs, yogurt, milk, oil in one of the bowls and mix together with the whisk.
- Combine the flour, finely chopped chocolate, cocoa powder, sugar, baking powder, baking soda, espresso powder, salt, vanilla sugar in the other bowl and mix well.
- Add dry ingredients to wet ingredients and mix until just combined. Then add 2/3 of the chocolate chips and carefully fold them into the mixture. Too much mixing causes gluten development, making the muffins more chewy.
- Let the mixture rest for 5 to 10 minutes. Not much longer, because then the gluten also develops too much.
- Preheat the oven to 220C/425F
- While resting, you can make the muffin shapes. Here you can see how I do it. If this too much work, you can always buy liners. Self-folded does give higher muffins, where the ribbed liners give the muffins a muffin top.
- Divide the mixture over the 12 muffin tins, using spoons or an ice cream scoop. Try not to spill too much, but this is almost impossible. All drops that stick to the liners will burn in the oven. You can easily remove these from the baking paper as soon as the muffins have cooled down.
- Put the muffin tin in the oven and bake for 8 minutes at 220C/425F. Reduce the temperature of the oven to 180C/350F and bake for another 10 minutes.
- Remove the muffins from the oven and let cool.
Additional info These baking times are tailored to my oven, maybe it is better for you to stick to what the original recipe says: Bake at 220C/425F for 6 minutes then reduce to 180C/350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.
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You’re welcome! Hopefully it makes sense haha
