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Double Chocolate muffins

If you suffer from chocolate craving just like Sathya, who believes anything with chocolate is a salad as it is extracted from plants, then this fuss-free double chocolate muffin is just for you!

Quick with simple ingredients and the best part about these moist, chocolaty Muffins is, they are ready in 30 minutes! So they are great for morning breakfast as well as for taking for potlucks or baking at short notice.

 

A recipe from “Baking day” from Love food. An awesome book for baking, gifted by a friend of ours.

This recipe Makes 12 muffins

Ingredients:

1/2 cup butter, at room temperature
3/4 cup superfine sugar
1/2 cup dark brown sugar
2 eggs
2/3 cup sour cream (optional, I have skipped the sour cream a couple of times and still had perfect muffins)
5 tbsp milk
2 cups all-purpose flour (Maida)
1 tsp baking soda
2 tbsp unsweetened cocoa powder
1 cup semisweet chocolate chips

Method:

In a large pan, put the butter, superfine sugar, brown sugar and beat well.

Beat in the eggs, sour cream and milk until thoroughly mixed.

Sift the flour, baking soda and cocoa powder in a separate bowl. Take 2 tablespoon of the flour mixture and add it to chocolate chips. Rest of the flour, gently stir into the mixture.

Mix the chocolate chips with 2 tablespoon of flour. Add it to the mixture. This step will help in keeping the chocolate chips in place and will not sink to the bottom of the muffins when baked.

Preheat the oven to 375 F/190 C.

In a 12 muffins pan, place the paper liners and spoon the mixture into the paper liners.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in muffins comes out clean.

Remove from the oven and let cool for 10 minutes. Turn out on to a wire rack and cool completely.

I assure it’s not going to last the next day or so but if they do, warm them for 8-10 seconds in microwave before serving!

Happy Cooking

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