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Chocolate Muffins

Chocolate Muffins


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Preheat the oven to 190⁰C.

In a bowl mix the flour with cocoa powder, baking powder, salt and cinnamon. In another bowl beat the butter with the brown sugar, then add the eggs and mix. Add the composition with the flour and mix a little, just enough to incorporate the flour. .

In a tray of muffins with 6 places put a spoon full of dough in each place. In the center of each muffin put 2 cubes of milk chocolate then cover the chocolate with a tablespoon of remaining dough. Bake the muffins for 17-20 minutes, until they have risen and browned.


Chocolate Chip Muffin Recipe

If you are as muffin obsessed as our family is, make sure you also try my Brown Sugar Muffins and my Cinnamon Muffins!


Chocolate Chip Muffin Recipe

If you are as muffin obsessed as our family is, make sure you also try my Brown Sugar Muffins and my Cinnamon Muffins!


Recipe Summary

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • ¾ cup mini semi-sweet chocolate chips
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt mix well. In a small bowl, combine milk, oil and egg blend well. Add dry ingredients all at once stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.


How to make Chocolate Muffins:

Semisweet chocolate and butter are melted to provide the base of the chocolate flavor in the muffin. I suggest buying semisweet baking chocolate and breaking it apart to melt with the butter. In a pinch, use semisweet chocolate chips. The melted chocolate and butter are combined with the rest of the batter, and then chocolate chips or chocolate chunks are stirred in at the end.

The batter is scooped into paper liners in a tin muffin. You can also just bake them directly into the muffin tin if you prefer not to have liners. I like to use a springform ice cream scoop for scooping muffin batter into the pan. You'll get nice, even-sized muffins!

These chocolate muffins will rise up slightly and crack on top as they expand.


Chocolate chip muffins

Ingredient:
& # 8211 250g of flour
& # 8211 a baking powder
& # 8211 3 tablespoons cocoa tip
& # 8211 150g of cough sugar
& # 8211 200g of chocolate flakes
& # 8211 250ml milk
& # 8211 90ml vegetable oil
& # 8211 2 small eggs
& # 8211 or vanilla essence
& # 8211 o esenta de rom

Preheat the oven to 200 degrees. In one bowl mix all the liquid ingredients, in another bowl mix the solid ones and then mix together until completely homogenous. We pour them into molds (if they are not silicone and you have the Teflon ones, grease them with a little butter and cover them with muffin paper). Fill the forms 3/4. Put them in the oven for about 15-20 minutes, then sprinkle a few chocolate flakes that you don't forget to stop from the beginning for decoration.

It was such a simple, trivial recipe that I doubted it would be anything in her head, but Nigella never fails.


If you like it, share it with your friends!

A muffin is a small loaf of cake. Muffins have round bases, rounded tips and are usually sweet. These are usually eaten for breakfast, but can be eaten at any other meal.






Ingredient:

400g flour
200g old cough
4 eggs
150ml milk
130g butter
1 sachet of baking powder
3 tablespoons cocoa
2 free Dr. Qetker rom
2 Dr. Qetker vanilla sachets

Chocolate icing for decoration

Method of preparation:

Put the flour in a bowl, add the sachet of baking powder and mix until completely incorporated.

Put the butter in a bowl, and melt it in the microwave, leave it for a few seconds, until we see that it starts to melt. After melting, let it reach room temperature before incorporating it into the composition.

Put eggs in a bowl, add sugar and mix for 5 minutes until it triples in volume.


In the resulting composition add melted and previously cooled butter, milk and mix again until smooth.


Over this composition add flour in the rain and mix lightly with a spatula from bottom to top until everything is incorporated.


Divide the resulting composition into 2 equal parts and put 2 separate bowls.
In a bowl - with part of the composition - add 2 sachets of vanilla sugar and mix until incorporated.


In the second part of the composition, add the rum and cocoa essence and mix until smooth.

After obtaining both compositions, we wallpapered with paper a special tray for 12 muffins.

We put in each paper the first time from the simple composition with vanilla (the white one), we are careful to distribute the composition so that it reaches evenly in all the 12 muffin papers.

Over the white composition we put the composition with cocoa, so that it reaches equal for all 12 muffins.

Put the tray in the preheated oven and bake for 20-25 minutes, on low heat, then medium. The toothpick test can be done before removing the tray from the oven to make sure the muffins are baked.

After they are baked, take out the muffins on a grill and leave them to cool, we can decorate them with chocolate icing, of any color, powdered sugar or anything else we want.





What & # 8217s is the best way to store muffins:

Let the muffins cool completely. Line a covered container with paper towels. Place muffins on top of the paper towels, and put another paper towel on top of the muffins. The purpose of the paper towel is to absorb any excess moisture that the muffins may produce as they sit at room temperature. Place the lid on the container, and keep at room temperature for up to 4 days. Muffins can be frozen in a sealed container or large freezer zip baggie for up to 3 months. Let them thaw at room temperature when ready to eat.

If you're a chocolate-lover, this is the best way to get chocolate for breakfast. Bake some chocolate muffins for breakfast, and get your chocolate-fix at the beginning of the day. Enjoy!


Mocha Chocolate Chip Banana Muffins

  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder

Ingredients

  • 3 medium very ripe bananas, mashed
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce, (or more oil)
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 tablespoons instant coffee granules
  • 2 tablespoons water
  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat the oven to 350 degrees.

Bake for 18-20 minutes or until a toothpick comes out clean.

Nutrition Information

Yield: 12 Servings, Amount per serving: 360 calories, Calories: 360g, Carbohydrates: 52g, Protein: 4g, Fat: 16g, Saturated Fat: 11g, Cholesterol: 16mg, Sodium: 152mg, Potassium: 319mg, Fiber: 3g, Sugar : 27g, Vitamin A: 49g, Vitamin C: 3g, Calcium: 40g, Iron: 2g

All images and text © for Dinner, then Dessert.

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.


Very tasty & # 8211 Fluffy Muffins Ingredients:

(exactly 12 pieces come out, the perfect amount for a regular muffin tray)

  • 3 eggs
  • 1 cup (glass) of 150 ml. with sugar
  • 1 sachet of vanilla sugar
  • 75 ml. of oil (half of the same cup, the oil should NOT be olive, I used grape seeds, the sunflower oil is also suitable)
  • 1, 1/2 cup flour + 1 & # 8211 2 tablespoons extra flour (measure with the same cup)
  • 1 teaspoon baking powder
  • additives to taste: today I used the pieces of chocolate (about 50 grams) + 2 tablespoons of candied orange peel, blackberries, blueberries, etc. fit well.
  • powdered sugar for finishing or a chocolate icing, sherbet, etc.

Preparing fluffy & very tasty muffins:

Turn on the oven and set at 180 degrees Celsius. Whole eggs, sugar and vanilla sugar are placed in a bowl (picture 1). Mix with the mixer on high speed until the eggs froth and form a fairly consistent cream (about 5 minutes & # 8211 picture 2). Add the oil in a thin thread (as in mayonnaise) and continue mixing until it is completely incorporated (picture 3). Add the flour & # 8211 first 1 cup and a half, if necessary add 1 & # 8211 2 tablespoons & # 8211 and the baking powder (picture 4), then the additives, if you want, I added the chocolate pieces and candied orange peel (picture 5). Mix the composition, which must be a little more consistent than a pandispan, about the viscosity of a cake (picture 6).Divide the composition evenly in the holes of a muffin tray (or in individual shapes), preferably using special muffin papers or, if you don't have it, grease the molds with butter and sprinkle with flour.Bake the pan in the preheated oven at 180 degrees Celsius, for about 25 minutes. The muffins must be high and golden and the middle must be well baked (the toothpick test is the most relevant).As with any cake, I recommend that they be cooled on one side.At this moment they are practically ready, only good to swallow, they can be sprinkled with powdered sugar, if not, they are beautiful and simple:If you want to glaze them as I did (first image), melt the white and dark chocolate separately (I used 60 grams of white chocolate and 30 grams of dark chocolate). It is important that both chocolates are at about the same temperature and consistency. Glaze the muffins with white chocolate (or vice versa):Then, with the contrasting chocolate placed in a cone with a very small opening, or an ornament syringe, draw circles (approximately) on the surface of the muffins:With a toothpick, draw lines from the middle to the edges to form the pattern like & # 8222pider & # 8221:Glazed or not, they are just as good and fluffy:


How To Make Keto Chocolate Chip Muffins

These healthy chocolate chip muffins with almond flour come together in just a few simple steps:

  • Stir dry ingredients. In a large bowl, mix together almond flour, monk fruit sweetener, baking powder, and sea salt.

  • Add wet ingredients. Mix in melted butter, almond milk, eggs, and vanilla extract. Fold in ChocZero Sugar-free Dark Chocolate Chips.

TIP: Make 10 muffins for larger muffin tops, or 12 for lower calories / carbs. Feel free to dot the tops with more chocolate chips, too!

  • Bake. They are done when the top is golden and an inserted toothpick comes out clean.

  • Cool. Let muffins cool enough to handle in the muffin tin, then transfer to a cooling rack, or enjoy warm.



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