The secret of double chocolate muffins is in the chocolate chips, which make the muffins wonderfully juicy.
Would it be time to bake something sweet but easy this weekend? Chocolate muffins take your breath away, but what makes them even better? Double chocolate, of course.
In these muffins, dark chocolate is combined with white chocolate, and the result is wonderfully juicy and chocolatey American-style pastries. Chocolate is hidden as grit inside the muffins.
Baking double chocolate muffins is easy, because the instructions are simple and you don’t need an electric mixer to make the dough. The ingredients are just mixed together, so even children can easily participate in baking. Muffins are easy to spin, for example, in a more modest cottage kitchen as a winter holiday dessert.
When baking muffins, you should always use a muffin tray, which keeps the pastries together and in their correct shape during baking.
Double chocolate muffins
Double chocolate muffins
(12 pcs)
2 dl sugar
2 eggs
1 dl liquid margarine
2 dl of milk
3 dl wheat flour
1 dl cocoa powder
2 teaspoons of baking powder
0.5 tsp of salt
50 g of dark chocolate
50 g of white chocolate
1. Mix sugar, eggs, fat and milk together.
2. Mix the dry ingredients together in another container, and add the flour mixture to the dough in small portions while mixing the dough.
4. Roughly chop the chocolates with a knife on a cutting board, but leave a small amount of white chocolate aside for decoration. Add the chocolate chips to the dough and mix gently.
5. Pour the batter into the muffin tins placed on the muffin tray and bake at 200 degrees for 20 minutes.
6. Melt the rest of the white chocolate and pour the melted chocolate over the cooled muffins.
Tuuli’s kitchen tests the most popular recipes and cooks easy delicacies for everyday life and parties. Inka Soveri