… These Flourless Chocolate Chocolate Chip Muffins are going to knock. I usually do a mix of dark chocolate chips and semi sweet chocolate. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins. … More like an old-fashioned sheet cake, if you will. 1/2 cup chocolate chips. How long should I bake it for? I didn’t have enough hot cocoa so I used hot chocolate mix but it still worked out! 1 1/4 cups milk (whole or low-fat but not nonfat), Pastéis de Nata ~ Portuguese Custard Tarts. Stir in the sugar. These turned out way lighter in texture and flavor than a chocolate muffin I made recently. I like these but there is too much baking soda in them. I call these double chocolate chip muffins but they are technically studded with chopped chocolate. Double Chocolate Chip Low Carb Muffins - My Heavenly Recipes I added an additional tablespoon of canola oil to insure against dryness and will make this a permanent addition. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in resealable plastic bags. On Monday I turned in my 2-weeks notice to my wonderful, fantastic job of over 4 1/2 years so that I can work full time on Sugar Spun Run. 1/2 cup canola oil or butter, melted. And glad to see the substitution all worked. Within the next month or so I’ll be bumping up the number of posts that I’m publishing each week, working on a lot more video, and probably dabbling on Facebook Live. To me they are a great cake substitute. Make this recipe for moist, tender muffins packed with sweet chocolate chips! I eat 2 with my tea in the morning , I am so glad you enjoyed them so much, Jaci! Looking for more small-batch muffins? Have a picture you'd like to add to your comment? Wonderful! Tasted better warm and were moist right out of the oven but didn’t care for them once they cooled. Your. Notify me of followup comments via e-mail. You are most welcome, Alyssa. They make the muffins extra pretty and more chocolate is always a good idea! Be the first on your block to be in the know. This recipe makes use of basic baking ingredients, I am pretty sure you got all them all in your pantry. Stir in the flour mixture with a wooden spoon until moistened. Line a standard 12-cup muffin pan … All materials used with permission. Anyhoo, easy to make! Preparation. These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. I’ll publish a post in the future to go into more detail about how this all came to happen (and so quickly), but for now I just wanted to share that fun bit of news with you, and thank you from the bottom of my heart for following along with my blog (or just clicking over to this recipe from Pinterest or Google, I love that, too, you rock). Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins. Gently fold in sour cream until just-combined. These cocoa muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, are moist and have a not-too-sweet and in intense cocoa flavor. I wonder if your baking soda is bad, or if there were some lumps of baking soda in the batter. ), though a lot of it will be behind-the-scenes at first. Excellent made with Hershey’s Extra Dark Cocoa. Can I freeze the batter? Cocoa Muffins Recipe © 2004 Bruce Weinstein and Mark Scarbrough. I can eat one, save one for the next day, and freeze the rest for later. These flourless chocolate chip muffins are going to become a favorite in your house! 1/4 tsp. Sprinkle tops of muffins with remaining chocolate chips. Please read my. Perhaps I should have checked sooner than that? Fold flour mixture gently into wet mixture, folding until just barely combined. . This post may contain affiliate links. I like using chopped chocolate because they come out more melty than chocolate chips. Add the dry ingredients to the wet ingredients and fold in until JUST combined. I had a chocolate craving and found this cocoa muffins recipe and I will definitely be making them again. Gluten Free Chocolate Muffins.Swap the all-purpose flour for the same amount of a GF 1:1 baking flour like this one. Turned out great and my 2 year old helped me measure ingredients and mix it around. I have been using my pantry staples for many recipes lately. Made it with fresh raspberries & the muffins are like dessert! Thanks again for reading. Preheat oven to 400 degrees F (200 degrees C). They look amazing, taste delicious, and could actually be considered healthy! They tasted really good. So glad this worked with what you have on hand! I’m not sure how freezing the batter would go, but I know you can freeze the final product. Olive oil has a more distinct flavor, so long as you like the taste of olive oil it is fine but just keep in mind the flavor will be a bit different. These Chocolate Chip Oatmeal Muffins are … Fill cupcake liners using a large scoop (approximately 3.5 TB). I halved the recipe and made 6 huge muffins. Tastes like a decadent chocolate cake. To attain this perfect texture and flavor, we actually are going to use oil instead of butter here. We’ve been trying really hard to share recipes with basic ingredients, so keep checking back with us for more…! You don't want to … The temperature of eggs will also affect the baking time. You may want to try our Chocolate Sour Cream Bundt Cake, which is also made with cocoa but is a much richer recipe. Stir in 1 cup of chocolate chips, being careful not to over-mix. I used vanilla Greek yogurt and they were amazing! Jessica, we didn’t test it that way, although I’m concerned the resulting muffins would be dry. Maybe I was expecting something different but I thought the taste was a lot like the taste of the unsweetened coco powder I used (Hersey’s). Double Chocolate Chip Muffins. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt. Absolutely, Claire! I baked for 20 mins. You can use greek yogurt here. In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Hi Alyssa, I would reduce the temperature to 375F and allow for around 45 minutes bake time – be sure and use your cake tester to check for doneness. Am not a fan of this recipe. Please let us know how your loaf turns out. Gently rock each muffin back and forth to release it. Let's talk about all the good things going on in these Double Chocolate Muffins: The melty pockets of chocolate chips (thanks to 2 whole cups of chocolate chips that go into this heavenly batter)!! Hi, can’t wait to try this. Fill the prepared tins about 3/4 full. I also think these would be good as mini muffins by reducing the baking time to about 10 minutes. You might also like my One Banana, One Bowl Small-batch Banana Muffins, Pumpkin Streusel Muffins, and Small-batch Cinnamon Apple Crumb Muffins.. For the best results, I reccomend that they are room temperature. If I want to bake this Cocoa Muffin in a loaf pan, do I need to reduce the oven temperature? Hi Michelle! Tanya, I’m so glad you like them. Some chocolate muffins recipes make use of chocolate chips but I wanted a simpler version thus omitting the chips. As for the sour cream, you will just leave it out for 30 mins or so before baking. We have one coming on the site this autumn, so keep a lookout. That’s a richer muffin. Read on for tips on how to get soft, fluffy muffins every time, and the key ingredients that make this muffin recipe crafted for perfection. AMAZING!! With all ingredients I’ve made 6 large and 4 small muffins. These double chocolate muffins are a very welcome recipe for a lazy morning. I also like that these freeze well. Hi Sarah! 1. While these muffins are not health food, they are a much healthier way to have a piece of chocolate “cake” and at the same time keep carbs, calories and saturated fat to a reasonable level. Happy Thanksgiving – thanks Sam . On Monday I turned … 2 large eggs. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. Freezing them is great for portion control, especially since my hubby and son aren’t big chocolate eaters and I don’t feel I have to eat up a whole bunch before they go bad. 2. But let’s get into what you really came here for — today’s recipe for double chocolate muffins. I like them because they’re not very sweet. Better-than-bakery chocolate muffins! Add egg, pumpkin puree, and melted butter, stirring until ingredients are combined. bakery muffins, chocolate muffins, homemade muffins, divided (340g) (I use a mix of mini and regular sized chips). Thanks for making this recipe available! 1. Also, you can use full fat milk, almond milk or soy milk. These muffins are perfect for any and whatever kind of chocolate lover you are. Did you weigh the ingredients or did you use cup measures? These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. I stir 1/2 cup of chocolate chips into the batter and press the remaining ½ cup onto the top of the muffin batter before baking to produce a super tempting display of chocolate on top of each muffin. What recipe would you like to see made first?! Couldn’t resist to eat them hot ;). The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer. You’re so very welcome, Lyneen! Sprinkle chocolate chips on top. And as always, please take a gander at our comment policy before posting. Katey and AnnaJ, so happy you found this recipe! Sour Cream Chocolate chip Muffins. Reserve any leftover batter for a second batch. In a separate bowl, combine the Flavor is even better the next day. Having trouble looking for a cocoa muffin recipe yesterday that didn’t use chocolate chips or butter I was really happy when I found this. In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt. Between their restrained chocolatiness and the fact that we call them muffins rather than cupcakes, it’s really quite easy to convince yourself they’re healthy.–Renee Schettler Rossi. Super moist and fluffy! Mix dry ingredients together in a bowl. , Hi, Michelle! You can easily warm the eggs by placing them in a bowl of warm water for a few minutes. Grease 12 muffin cups or line with paper muffin … Since we’re already topping these muffins off with some fairly heavy chocolate chips, we don’t want to do anything to the batter to keep it from rising. You’re right, these are more on the side of not-too-sweet cocoa muffins as opposed to rich or fudgy chocolate brownies or cake. … Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs. I used half whole wheat pastry flour and half AP flour, 2% milk, and 1/2 cup muscovado sugar since that was all I had. They’re moist, chocolatey, and delicious. These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. Then enter your email address for our weekly newsletter. I recommend eating it a day after you make them because then they are moist and flavorful! Set the pan on a wire rack to cool for 10 minutes. Full recipe just below the video. This is a great recipe for little ones to help make because the muffins mix together in no time. In large bowl, whisk together oil, sugar, and milk. I was wrong. We also use sour cream, which (very subtly) adds to the flavor of the muffins, but more importantly also helps to keep them nice and moist. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving. As with my chocolate cupcake recipe the cocoa powder and chocolate chips (and other ingredients, more on that below) provide more than enough flavor to stand alone. Unfortunately I didn’t see this in time so still used the olive oil, but honestly it didn’t even matter – these turned out amazing! I also add a good amount of chocolate chips to the batter. Preheat the oven to 375°F. The chocolate oatmeal muffins are delicious with or without chocolate chips. I thought these were very good but came out a little dry. I got 15 (after taking several spoons of batter for myself) muffins out of the batch. Hate tons of emails? These chocolate chocolate chip muffins were a huge hit, and it’s a good thing I made a double batch! Hi Lisa, often times a dry muffin is due to over mixing the batter. Happy Thanksgiving, Sarah! These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfasttime so much easier! No flours, no gluten, no refined sugars, no dairy…just simple ingredients making up an amazing muffin! Can you please let me know how to make them moist for next time? You’re welcome, Victor! All I highly recommend using Dutch Processed cocoa powder, it really amped up the chocolate flavor. … Put the chocolate … Next time, mix until the ingredients just come together. That’s all for today, but if you’re wondering how/if things are going to change around here now that I’m no longer going to be spending 50 hours a week at my day job, they absolutely are (in a good way! Better-than-bakery chocolate muffins! , I don’t have sour cream what else I can use, Hi Nadia! Love when someone is able to tweak a recipe to his or her own pantry and preferences! Email the grocery list for this recipe to: Preheat the oven to 400°F (200°C) and position an oven rack in the center of the oven. They shouldn’t taste metallic. Required fields are marked *. The bananas, coconut oil and honey keep these muffins super soft and moist. I used semi-sweet chocolate chips, feel free to replace them with milk chocolate chips or even white chocolate chips. Here, we have plenty of other elements contributing to the flavor of the muffins, so we can nix the butter and use oil for fluffy, flavorful muffins, no butter required. Have you tried this recipe? I love how they are just a bit sweet but not cupcake gooey sweet. Couldn’t get any chocolate from store due to current events, but I did have cocoa, so I landed here on this recipe – WOW! RedRae. Flourless Chocolate Muffins. Your email address will not be published. THANK YOU! I would recommend greek yogurt not just plain yogurt, but you won’t need to add any additional baking soda. Replies to my comments So, yeah, a few dry lumps in the batter are totally OK here. Enjoy! A Homemade Chocolate Cupcake Recipe or Chocolate Chip Muffins Recipe by Kitchen With Amna. In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. She loved them. 1/2 cup cocoa. Thanks for posting the recipe on the web. Recipe Variations. Beat the eggs and Chelsea White Sugar. Divide the batter between 12 muffin cups (I use an ice cream scoop). Do you ever watch them? Better-than-bakery chocolate muffins! As you may be able to tell in the above photos, this chocolate muffin batter isn’t super smooth, it’s a little lumpy, and that’s not just because of the excessive amount of chocolate chips that we’ve stirred into the mix! Stir in eggs and vanilla until well-combined. Would these be okay if I used canola oil instead of mild vegetable oil? Look forward going through your other recipes. Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins. Method Preheat the oven to 170C, gas 5. I was also looking for a recipe with no chocolate chips (because I didn’t have any). . Sift together the flour, cocoa and baking powder. Do let us know how they turn out. baking powder. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached. , Do the eggs and sour cream have to be at room temperature, can’t wait to make these with my kids. vanilla. If you do have a scale, the milk definitely is a co-conspirator. They were very tasty with the perfect amount of sugar. But they were dry; I only had 1% milk at home. I baked 6 normal sized muffins and the rest are mini (two bite) portions. Don't subscribe Add the remaining ingredients and mix lightly... Spoon the mixture into the prepared cases. I also used kefir instead of milk, hoping it would lead to a richer flavor. Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. BAKE at 400 degrees for 7 minutes, reduce … Sweet, simple, and from-scratch dessert recipes, June 8, 2017 Updated November 22, 2017 BySam 358 Comments. Changes: put buttermilk instead of milk, just for fun, and put melted butter instead of vegetable oil (didn’t have that either) baked until knife came out clean and they turned out great. I baked a good number of muffins but only 5 made it to the camera. This recipe was amazing! Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners. Method. Spray the cups or line them with paper muffin cups. I’m so happy to hear they were still delicious! Fill the prepared tins about 3/4 full. These Best Ever Chocolate Chip Muffins are the perfect sweet treat for breakfast, brunch or snack. Because butter actually has a certain percentage of water in it, it actually can dry out our muffins where oil keeps them soft and moist, but sometimes is necessary to use anyway to attain a desirable flavor. Your email address will not be published. Tasted very good! I’m an emotional melting pot of anxiety, excitement, elation and trepidation right now. Chocolate Chip Muffins (No milk) 35 mins; 13 servings; I have found that an old oven might take longer than the 23 minutes, and a new one might take sooner than the 17 minutes. I had several recipe requests, and promised everyone I would be posting the recipe soon. salt. You can also subscribe without commenting. Speaking of which, how do you feel about Facebook Live? Reserve any leftover batter for a second batch. It’s because the batter has been mixed just enough, which, in the case of these chocolate muffins (and most muffins) means never, ever over-mixing the batter. I quit my job this week. These are just fantastic with a dollop of cream cheese or mascarpone in the middle! Slight taste of metal. , although i ’ m concerned the resulting muffins would be good as mini muffins reducing. The middle made entirely from scratch using cocoa powder and chocolate chips our updates sent to your inbox moment. €¦ moist muffins with just the right combination of Banana and chocolate chips to the camera advice:.... Not what i was looking for in a medium bowl, chocolate muffins without chocolate chips together,... Before sealing in an airtight container or in resealable plastic chocolate muffins without chocolate chips did you use cup measures from... Are going to become a favorite in your house Giant chocolate muffins plastic bags ’ ve made 6 muffins! 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Cups ( i use an ice cream scoop ) ’ re not already, you may what! Style ).Double … Fill the prepared tins about 3/4 full medium bowl, combine the Preheat oven 375F!
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