The double chocolate muffins are delicious soft treats with an intense aroma and taste: perfect for breakfast or a snack. The double chocolate muffins are very easy to make, have an extra chocolaty flavor (and if you want them even more chocolaty, replace the white chocolate chips with dark ones), they are moist, soft just right: perfect for enjoying in bites or dunking in milk!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 6 tbsp rice oil (or another vegetable oil of choice)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 3 1/2 oz ricotta
- 3 tsp vanilla extract (or vanillin)
- 7 oz white chocolate chips (or dark chocolate)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Tin
- 1 Cake Tester
Steps
In the bowl of the stand mixer or with an electric mixer, work the eggs with the sugar without over-beating. Add the ricotta, vanilla extract or vanillin and mix. Combine the sifted flour and cocoa, and with the beaters moving, add the oil and milk slowly. Finally, add the chocolate chips and baking powder. Mix the batter well, then distribute it in the greased and floured muffin tin (you can use paper liners to place inside the tin to avoid greasing) and bake in a preheated oven at 350°F for 25 minutes. Always remember to do the skewer test to check for doneness.
