Double chocolate muffins that are soft and delicious. This morning I woke up wanting to make a chocolate cake, and just like that, my super soft and delicious chocolate muffins were born. A simple recipe, without butter, with cocoa and lots of dark chocolate chips. The result was chocolate chip muffins that are super soft, very tender, and incredibly delicious. They take just a few minutes to prepare and always win everyone over. Perfect for breakfast, as a snack, or any time of the day for a sweet treat. My secret for super softness is a teaspoon of baking soda in the batter for super soft and tender muffins. Have I convinced you to try them yet? Let’s head to the kitchen and make my chocolate cakes together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 134.13 (Kcal)
- Carbohydrates 20.27 (g) of which sugars 8.13 (g)
- Proteins 2.73 (g)
- Fat 5.63 (g) of which saturated 1.23 (g)of which unsaturated 3.73 (g)
- Fibers 2.43 (g)
- Sodium 76.93 (mg)
Indicative values for a portion of 45 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
- 1 egg
- 2/3 cup sugar
- 3 tbsp unsweetened cocoa powder
- 1/4 cup chocolate chips
- 1/2 cup milk
- 1 1/4 cup flour
- 3 1/2 tbsp vegetable oil
- 1 1/2 tsp baking powder
- 1 tsp baking soda
What You Need to Make Soft Chocolate Muffins
- Mixer
- Muffin Pan
- Cupcake Liners
How to Make Chocolate Muffins
Beat the egg with the sugar using an electric mixer until you have a light and fluffy mixture. Add the milk and vegetable oil and mix. Continue by adding the sifted flour, unsweetened cocoa, baking powder, and baking soda. Mix well.
Finish the preparation by adding 2/3 of the chocolate chips. Stir with a spatula. Preheat the oven to 350°F. Place the paper liners in the muffin pan. If you don’t have the appropriate pan, you can use silicone molds or simply disposable aluminum molds.
Fill the liners 2/3 full with the batter. Scatter the remaining chocolate chips on top. Bake the double chocolate muffins in the preheated oven in static mode for about 18 minutes. Always do the “toothpick test” to check the internal cooking. Let them cool.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The muffins remain soft and tender in a container for 2-3 days. You can also freeze them
If you prefer, you can replace the vegetable oil with 50 grams of melted butter and the milk with a jar of plain yogurt or the same amount of a plant-based milk
Baking soda makes the chocolate muffins super tender, but if you prefer to avoid using it, the recipe will still be special
You can replace the chocolate chips with 80 grams of dark chocolate in small pieces
Also read my Soft Nutella Cake recipe
