Chocolate muffins are truly irresistible, soft and moist to perfection. Perfect for breakfast or a snack. The preparation of the muffins involves two mixtures, one with dry ingredients and the other with wet ingredients. Then these two mixtures are combined and poured into paper cups placed in a muffin tin. The trick to making the muffins soft and moist is a very gentle baking.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 pinch salt
- 3 eggs (large)
- 2/3 cup milk
- 9 tbsp butter (melted)
- 1/4 cup chocolate chips
Tools
- 1 Pitcher
- 1 Bowl
- 6 Cupcake Liners
- 1 Muffin Tin
- 1 Whisk
- 1 Spatula
Steps
In a pitcher, pour the milk, warm melted butter, and eggs. Mix well with a whisk.
In a bowl, add the flour, sugar, salt, cocoa, and baking powder.
Pour the liquid ingredients into the dry ingredients and mix with a spatula, finally adding the chocolate chips.
Fill the molds 1/3 full.Preheat the oven to 320°F and bake for 20 minutes.
Remove from oven and let cool on a wire rack.
Tips
They can be stored for 4-5 days in a closed box.
They can also be made lactose-free by using lactose-free or plant-based products in the same quantities.
They can also be made lactose-free by using lactose-free or plant-based products in the same quantities.
They can also be made lactose-free by using lactose-free or plant-based products in the same quantities.
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