These chocolate muffins are addictive. Crispy on the outside, soft and moist on the inside, with melted chocolate chips oozing out of the cake. I double the chocolate chips and cocoa powder portions for this recipe to make these chocolate muffins super decadent. The kids love them too because they think they’re eating chocolate cake.
Less effort, better results
I like how little effort this recipe requires and how delicious the muffins turn out. You don’t need a stand or hand mixer. Simple whisk does the trick. In fact I noticed that the less I mix the ingredients, the better the muffins turn out.
Sweet and slightly tart
Always combine the wet ingredients together and add the dry ingredients at the very end. I also add brown sugar to add a gentle caramel-like taste, but you can choose to only use cane sugar. Instead of just milk, I add greek yogurt to add a slight tart flavor, it compliments and balances the rich chocolate flavor nicely. But if you prefer, you can use whole milk instead.
Choose the right flour to enhance this recipe
My favorite flour to use for this recipe is Polish “Tortowa” wheat flour, type 450. If you prefer to make the muffins even more crispier, use half a portion of “Krupczatka” wheat Polish flour type 500 and half a portion of “Tortowa” flour. The two flours create a perfect fluffy center and crisp texture on the outside. If you don’t have Polish flour on hand, all-purpose flour will do as well.
Muffin baking, a fun family activity
To make the experience of baking these chocolate muffins memorable, employ your kids to give you a hand. The key tasks, mixing and whisking, are ones that most kids enjoy. I found that my children love the task of combining the chocolate chips and cocoa, and mixing the rich batter with a spatula.
Happy baking!
Chocolate Muffins
Ingredients
- 2 cups flour (Polish type 500 or U.S. All-Purpose)
- ½ cup brown sugar
- ½ cup cane sugar
- 6 tbsp unsalted butter
- 6 tbsp cocoa powder
- ¾ cup greek yogurt
- ⅓ cup milk (whole or 2%)
- 2 cups semi-sweet chocolate chips or chunks
- 1¼ tbsp hot water
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp lemon zest
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
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In a small pot, melt the butter over low heat. Avoid burning it.
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Set the melted butter aside to cool off.
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Preheat the oven to 350° Fahrenheit or 180° Celsius.
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In the meantime, using a whisk, mix the eggs, water, brown sugar, and cane sugar together.
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Mix in the salt and whisk some more.
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Add vanilla, nutmeg, and lemon zest, and continue whisking the ingredients.
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While mixing the wet ingredients together, slowly pour in the melted butter.
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Add yoghurt and milk, and give it a stir.
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In a separate bowl combine flour, baking powder, baking soda, and using a spoon, mix them well together.
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Add the cocoa powder, and continue mixing.
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Combine the wet and dry ingredients by slowly adding the mixed flour with cocoa powder to the earlier mixed wet ingredients while gently stirring.
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Add the chocolate chips and combine them with the muffin batter.
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You can leave about ¼ cup of chocolate chips to place on top of the muffins.
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Line a muffin pan with baking paper cups.
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Pour about two scoops of the muffin batter into each cup. Just slightly beneath the rim, and sprinkle the extra chocolate chips on top.
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Bake for about 22 - 25 minutes.
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