Soft Chocolate Muffins are truly delightful. They are such delicious treats that you can hold them in the palm of your hand and eat them in one bite or maybe two…😜😋
They are ideal for breakfast or a snack, loved by everyone, and very easy to make. In fact, the fundamental rule lies in separating the dry ingredients from the wet ones into two bowls, then combining and mixing them together quickly, to create what’s known as the “muffin dome.”
Are you curious to know the difference between muffins and cupcakes? Then read here!
Well, here is the recipe, and I look forward to seeing you on my Facebook page, my Instagram profile, TikTok, Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
- Energy 175.05 (Kcal)
- Carbohydrates 26.91 (g) of which sugars 14.62 (g)
- Proteins 3.94 (g)
- Fat 7.16 (g) of which saturated 4.32 (g)of which unsaturated 2.68 (g)
- Fibers 2.33 (g)
- Sodium 38.06 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Chocolate Muffins
- 1 2/3 cups all-purpose flour
- 3/4 cup sugar
- 4 tbsps butter
- 2/3 cup unsweetened cocoa powder
- 2 eggs
- 3/4 cup milk
- 2 tsps baking powder
- 1 pinch salt
- 3.5 oz 55% dark chocolate (chopped (leave about 0.7 oz aside for decoration))
Tools
- Bowls
- Hand whisks
- Piping bag
In a bowl, add the dry ingredients: flour, sugar, cocoa, baking powder, and salt. Mix with a whisk until you obtain a homogeneous mixture.
Meanwhile, melt the butter in the microwave or in a double boiler. In another bowl, mix with a whisk the wet ingredients, melted butter, milk, and eggs. Gradually combine the dry ingredient mix into the bowl with the wet ingredients and add the chocolate chips (this step should be done quickly to make the mixture homogeneous).
Finally, with a piping bag or a spoon, fill the muffin cups up to slightly more than ¾ of their capacity. Sprinkle the surface with chocolate chips and bake in a static oven at 356°F for about 20 minutes. The toothpick test will confirm the baking.
Once baked, remove from the oven and let cool. They keep for 2-3 days at room temperature.
