EASY BEST DOUBLE CHOCOLATE MUFFINS RECIPE
Thursday, February 13, 2020
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This is the simplest Double Chocolate Muffins Recipe. The muffins are super soft and moist, intensely chocolatey, then easy to form. All you would like is simply 10 minutes of hands-on preparation time and 10 ingredients to form those Double Chocolate Muffins.
This recipe is very easy to form , and you don’t got to wash plenty of dishes after making it. You literally need just two bowls, a whisk, and a spoon. That’s all. It really can’t be easier. There also are no fancy ingredients involved. the bulk of the ingredients are going to be in your refrigerator or pantry anyway.
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| EASY BEST DOUBLE CHOCOLATE MUFFINS RECIPE |
Add the dry ingredients to the wet ingredients and whisk to mix . Add chocolate chips and whisk just until combined.
Spoon the Double Chocolate Muffins batter into 18-19 muffin liners until they're almost full. Use one or two 12 muffin pans. Sprinkle with additional chocolate chips if desired.
The muffins will rise beautifully high because they're baked at a 425°F / 220°C for the primary 5 minutes. during this time they're going to rise super fast. Then lower the temperature to 350°F / 175°Cand bake until a toothpick within the center comes out clean.
INGREDIENTS:
- 2 + 1/4 cups all-purpose flour, spooned and leveled (270g)
- 1 + 1/4 cups granulated white sugar (250g)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (60g)
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 1 cup buttermilk (240ml)
- 3/4 cup vegetable or canola oil (180ml)
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 cup chocolate chips (or chopped chocolate chunks) (175g)
INSTRUCTIONS:
- Preheat oven to 425°F (220°C). Line one or two 12 muffin pans with 18-19 muffin liners. Set aside.
- In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.
- In another large bowl whisk eggs, buttermilk, oil, and vanilla just until combined.
- Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.
- Fill the muffin batter into the prepared liners until almost full. Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 15-17 minutes or until a toothpick in the center comes out clean. Every oven is different. So please check your muffins with a toothpick after 18 minutes of total baking time for the first time. Let cool to room temperature. Store leftovers at room temperature up to 3 days.
