Bakery Style Jumbo Double Chocolate Chip Muffins - eat warm or cold extra chocolatey soft crumb
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Light and Fluffy Triple Chocolate Muffins | AITE 03
These freshly prepared light and fluffy triple chocolate muffins are both enticingly sinful yet satisfyingly scrumptious.
Your taste buds will thank you after one bite into these delectably moist, rich chocolaty muffins. Enjoy! ❤️
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❤️ Triple Chocolate Muffins
✔️ Preparation: 20 minutes
Cooking: 30 minutes
Yield: 12 servings
Level: Easy
???? Ingredients:
75g melted unsalted butter
75g vegetable oil
100g dark chocolate chunks
100g milk chocolate chunks
100g white chocolate chunks
(A little extra AP Flour for dusting)
2 medium eggs
250ml buttermilk or milk
1 tsp pure vanilla extract
200g granulated sugar
325g all-purpose flour
50g pure unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
???? Directions:
Step 1. Preheat the oven to 220⁰C (430⁰F) Gas 7
Step 2. Line a 12-hole muffin tray with paper muffin cases
Step 3. Microwave the chocolate for a few seconds, then cut it into chunks
Muffin Batter (Wet)
Step 4. In a large bowl, mix the melted butter and vegetable oil. Then add the eggs, milk, vanilla extract, and finally the sugar. Whisk all the wet ingredients together lightly by hand and set aside
Muffin Batter (Dry)
Step 5. In a separate bowl, add the flour and cocoa powder, baking powder, baking soda, and salt. Whisk all of the dry ingredients together lightly by hand
Step 6. Sieve the dry ingredients into the wet ingredients
Step 7. With a spatula, gently fold the dry and wet ingredients together, being careful not to overmix the mixture. Add the majority of the chocolate chunks and gentle fold in, leaving some for decoration.
Step 8. Divide the mixture equally between the 12 muffin cases sitting in the muffin tray, and top with the remaining chocolate chunks
Step 9. Bake for 10 minutes at 220⁰C (430⁰F) Gas 7, then reduce to 180⁰C (350F) Gas 4 and bake for another 20 minutes, or until cooked through
Step 10. Remove from the oven and leave to cool in the tray for 15 minutes. Turn out onto a wire rack to cool completely before serving.
Tips:
Fan Ovens: Lower the temperature by 20 degrees Celsius if you have a fan-assisted oven (i.e. if a recipe gives a temperature of 200 C, lower it to 180 C in a fan-assisted oven).
To prevent the chocolate chunks from sinking when the muffins are baked, place the chocolate chunks in a separate bowl and add a spoonful of flour. Toss the chocolate chunks in the flour
Muffins are best eaten the same day they are made but can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 2 months.
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Triple Chocolate Muffins
Bakery style tripple chocolate muffin
is a perfect mix of cocoa, chocolate filling and dark chocolate chunks. They are soft, moist and full of chocolately goodness. Delicious and super easy to make these perfect muffins are an absolute treat for all the chocolate lovers out there!
So try them out for an appitizing breakfast, or as a snack at anytime of the day and im sure you'll love them.
Please excuse the poor quality of the video as it was made with one hand.
Ingredients
1 3/4 cup or 275 gms of flour
2/3 cup or 150 gms butter
3/4 cup or 150 gms
2 eggs
1/3 cup or 40 gms cocoa powder
2 tsp of vanilla essence
2 tsp baking powder
3/4 cup or 120 ml Milk
Some chocolate truffles or nutella for fillings
Some chocolate chips for sprinkle
350°F or 180 d for 25-30 mins
▪ DIRECTIONS:
1. Cream the butter and add sugar. Whip until the sugar dissolves.
2. Add eggs, little at a time and whip it up. Add essence and put cocoa powder ,flour and baking powder. Mix it up with milk.
3. Pipe out the muffin mixture into the muffin tin and add lindt truffle. Pipe out the muffin mixture once again. Sprinkle chocolate chip on top and bake at 180°C oven for 25 minutes.
Notes:
1. For a better result use good quality cocoa powder. I would recommend you guys to use the cocoa powder from the french bakery located in dhoraji and not the rosemore cocoa powder
2. I used Lindt truffle for the stuffing you can use nutella or any other truffle
3. I used hersheys chocolate chunks on top you can use any chocolate chips
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Double Chocolate Muffins with chocolate chips
Here is the recipe; 2 large eggs,3/4 cup sour cream/yogurt (170g),1/2 cup milk (120ml),1 tbsp vanilla ,1-3/4 cups all-purpose flour (210g)2/3 cup unsweetened cocoa powder (60g),1 cup granulated sugar (200g),1 1/2 tsp baking powder,1 teaspoon baking soda,3/4 tsp salt,2 cup semi-sweet chocolate chips,1/2 cup vegetable oil (120ml)
LOW CARB Triple Chocolate Protein Muffins #proteindessert #lowcarb #paleo #ketobread #keto #easy
Follow me on INSTAGRAM ( instagram.com/lilsipper ) for more! - save this LOW CARB TRIPLE CHOCOLATE Protein Muffin recipe for V-Day or any day you just want a healthy, protein packed treat without tons of sugar, carbs, or chemicals! And the best part is that you only need 4 main ingredients!
• Nut Free
• Seed Free
• Gluten Free
• Dairy Free
• Flourless
• Paleo
• Keto Friendly
• Candida Diet Friendly
• Diabetic Friendly
Makes 4 muffins
Ingredients:
3 whole eggs (use flax eggs or vegans)
1 tsp baking soda
1/3 cup cocoa powder
2 scoops of Bethany's Pantry Cacao DSP -
Optional:
Chocolate chips to taste
1/2 cup coconut sugar mixed into the batter (this will make the recipe not keto, sugar free, low carb, or diabetic friendly – just FYI)
Pre-heat oven to 350 F. Whisk first 4 ingredients then stir in desired amount of chocolate chips (if using). Transfer batter into 4 oiled muffin tins and bake for 15-17 minutes.
Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
????PRINTABLE RECIPE AND TIPS:
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