MY CUPCAKE NOTEBOOK

Triple Chocolate Muffins

Anna Carrera CastellarnauComment

Hello everyone!

{Spanish here}

Ever since I started baking, to make muffins has been something difficult for me. I could follow the recipe word by word but my muffins never ended up being as good as the bakery's ones. 

I've come to discover that the secret of muffins is in the batter. You do not want to over-beat it, in fact, the batter needs to be slightly lumpy.

It would have been great to know that before baking dozens and dozens of muffins that ended up being hard as stone...

Today's recipe is, again, from the book "

The Hummingbird Bakery Cupcakes and Muffins

", by Tarek Malouf. However, I have slightly modified it and the muffins ended up being Triple Chocolate Muffins. 

Triple Chocolate Muffins

Ingredients

(yields 12 muffins)

  • 2 eggs
  • 200g sugar
  • 130g flour
  • 2 tsp baking powder
  • 50g powder cocoa
  • A pinch of salt
  • 160ml milk
  • ½ tsp vanilla extract
  • 160g butter (melted)
  • 60g black chocolate chips
  • 60g white chocolate chips
  • Powdered sugar (for decorating)

Directions

  • Pre-heat the oven at 170ºC (338ºF).
  • Beat together the eggs and sugar, until the mix turns white.
  • Mix in a separated bowl flour, cocoa, baking powder and salt.
  • Pour the vanilla extract into the milk and mix.
  • Pour the egg mix into the flour mix little by little and stirring manually. Add also the milk gradually, scrapping the sides of the bowl with a rubber spatula. Stir slowly until all ingredients are incorporated.
  • Add the melted butter and mix with a wooden spoon. Add the chocolate chips (set some aside for decorating).
  • Pour the batter into the muffin capsules, filling up to ¾ of its capacity. Sprinkle with the chocolate chips previously set aside.
  • Bake aproximately for 30 minutes.
  • Let them cool down on a metallic rack and sprinkle with powdered sugar before serving.

And that's it, I hope you like them! Here's the

pdf

with the recipe for you to download.

Anna