For the dairy I used fat free Greek yogurt. That makes me so happy to hear! I made these with 1/2C chocolate chips & 1/2C smashed girl scout thin mints then sprinkled the thin mints on top. ☺. I was absolutely great. hi..i am an amateur baker. Have you substituted oil with apple sauce and used flax eggs before? It’s taken me quite some time to come up with a chocolate muffin that I REALLY love… and one that’s relatively EASY to make. I used organic raw sugar (no brown sugar in the house) and added a tablespoon of blackstrap molasses. Notify me via e-mail if anyone answers my comment. I put half in the freezer because I could see myself eating them all lol. Otherwise I followed the recipe. This recipe is for anyone asking how do you make chocolate muffins from scratch. Oh my goodness this was fabulous. You are welcome! . Both recipes are for a chocolate-like taste in a muffin. I haven’t made this specific recipe mini, but I would maybe start checking them around 12 minutes. Some like to store in the fridge, but you don’t have to. The hot oven burnt the chocolate chips on top and muffins around the top edge, with no extra rise. Feel free to use any high quality cocoa powder. The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. Let me know if you do try it and how it goes! In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Thank you for sharing!! All in under the 10 minutes recommended. So moist and yummy. Base Recipe Used: Basic Muffin Recipe; This easy chocolate muffin recipe is incredibly moist and intensely chocolate! Divide the batter among the 12 cups. The mixing method used to make these chocolate muffins is called the muffin … can you tell me where did i go wrong? Dough is like a bread dough. Very good. Thanks for sharing. Hi! Next week Orange. However I was only ablee to make 7 muffins. Yes it’s ‘soupy’, suppose to be but it bakes up super moist. Sooooo good! This is what she’s use to! Good luck . The texture has to be JUST right! I combined the buttermilk with the sour cream. I have to say, I am so impressed! stuck to the bun cases and didn’t taste of anything. Also i used colored chocolate chips that got very brown from the high temp Beat on high for 2 minutes. They came out delicious! But Thanks ever so mush for the Coffee reminder. If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. The wet ingredients for the chocolate muffins include milk, oil, an egg, and vanilla extract. This method creates muffins that are tender, fluffy, and moist. I made a batch of these muffins last night. Thanks. I just made half this recipe, got eight, and they turned out great. And the resulting muffins (baked in a stoneware muffin pan with no papers) were so incredibly light and fluffy and tasty! } Is it okay to use buttermilk if sour cream or yogurt are not available? i do love how they rise. How can I make them without the cocoa powder & hot water? Yes, the Costco muffins are a tad bit sweeter (I prefer my baked goods to be less sweet than the stuff you get at bakeries). milk fat’ adds a touch more moisture. They loved them, I only had a half cup of sour cream & was going to add milk but changed my mind cuz they looked moist enough. Perfect texture. These are so rich and heavenly! Although I do have one doubt. They’ll turn out just as good! My kids weren’t to happy with them. Also fold in the chocolate chips at this point. Just in a tupperware container at room temperature . In order to make chocolate muffins I just reduced the amount of flour called for in the recipe ad replaced it with some cocoa powder. Can u substitute the all purpose flour? YUM. Love that you were able to successfully swap some of those ingredients out! Wonderfully chocolaty. Made them for Valentine’s Day tomorrow. These are very tasty remind me of chocolate chocolate chip muffins from Costco. Thank you so much for this perfect recipe!! Skip. Definitely saving this one! I followed the recipe exactly and they turned out fantastic. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Make our easy muffins for breakfast, afternoon tea, or a coffee morning. The cracks should look slightly moist and the edges should be firm. I’d check on it starting at the 40 minute mark, and then every 5 minutes after. worst baking ever!! I made these for my 4 boys this weekend. Love that! Can i use normal sugar instead of brown sugar ? I didn’t have enough flour so I used cake flour to complete it. My second batch I added dark and white chocolate chunks and they were delicious. Fold in the melted … I love adding a bit of espresso powder to my chocolate recipes. I am totally a beginner at baking and even for my clumsy self, these came out super moist and PERFECT! Line a standard size muffin tin with liners; set aside. I do this with dark chocolate cookies, so I bet it would be amazing on these too! I didn’t have sour cream or Greek yogurt so I just used normal organic yogurt. They were a hit. Added about 1/4 cup flax and chia seeds. Or does it have to be brown sugar for the flavor to be right? Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. These were wonderful! These muffins are amazing. Hi Ronald, I have not tried this recipe with alternative flours. I’m back. Vegan Subs: And, of course, I included fresh cranberries. Since it doesn't have frosting, it's not a cupcake…right? I made these for the first time today. This recipe was a total hit with the family and has replaced our morning CostCo muffin fix. These muffins are PERFECTION – moist, tender and studded with semisweet chocolate. Ive made these a handful of times & they never fail. Chocolate Coconut Yogurt Muffins Recipe Tips and Tricks. Nevertheless next time I’ll add a little bit more sugar just to satisfy my sweet tooth. The recipe made six large, 400 at 23 minutes. This recipe makes use of basic baking ingredients, I am pretty sure you got all them all in your pantry. First ever muffins and total success your recipe was an all round winner…do you have any other flavour combinations recommendations? My son asked, “Can you make these exact muffins but with vanilla?” Thanks Natalie! That works too I will have to do that! In another bowl, stir together the flour, baking powder, cinnamon, and chocolate powder. document.addEventListener("mousemove",loadmcsf); I used whole wheat flour because that’s all I had in the house. They can be stored in a container & left out on the counter. I cooked (btw…12 FULL muffins so that could also) them an additional 5 minutes.  Fold in 1 cup chocolate chips with spatula. Fold in chocolate chips. Delicious and so easy. A chocolate lovers dream!! Thank you so much for letting me know! Your email address will not be published. I used coconut oil and greek yogurt. Fill cupcake liners using a large scoop (approximately 3.5 TB). (I sometimes like that bite; depends on the overall taste of the chocolate though.). I was out of baking powder, so I increased the baking soda to 1 teaspoon and added 1/4 cup buttermilk. Thank you. In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt. My kids couldn’t be happier! Please help!!! Required fields are marked *. Combine all of the wet ingredients in a separate bowl and whisk together. Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender when cooled. I used coconut oil since we love to use it. The muffins have come out so perfect and that gives me confidence to bake more. I want to make these as Blondie muffins cuz all the other recipes I make the centers sink. I don't like overly sweet things so Cut sugar in half. Your email address will not be published. Hi, I’d love to make mini muffins with this recipe. Hope that helps! I also added chocolate chips to make these muffins even more chocolatey! I will never buy another chocolate muffin again! Thank you so much for sharing that! Save my name, email, and website in this browser for the next time I comment. These muffins also work well with a standard gluten free flour blend such as, 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used), 1/2 cup (120 ml) vegetable oil or canola oil, 1 cup (170 gr) chocolate chips + more for topping if desired. Thanks for a great chocolate, chocolate chip muffin recipe. Keep an eye on them while baking mine only took 15 mins - … Would you like any fruit in the recipe? On T.V. This time I tried recipe with carob in lieu of cocoa. I’ve made these per instructions before and they were delicious! They are scrumptious! plus at the end of recipe mixing you add 1 C. HOT water. Good recipe, bad cooking method. Thank you for the recipe. You’re welcome! Im a beginner in baking. Love that you give ingredients in grams and ml. The dry ingredients for the chocolate muffins include flour, granulated sugar, cocoa powder, salt, and baking powder. . Very moist and fluffy. My super picky fiancee loved these more than the ones we buy at the bakery. Then you’ll toss in the chocolate chips. Oh, what a super idea, the coffee!! And I’m sorry, but I don’t use a kitchen scale because the majority of people do not own one. (won’t even go to what kind of ‘mother’ she has!!! Learn how your comment data is processed. so easy to make, very delicious and moist. I based my chocolate muffin recipe off my basic muffin recipe. I liked being able to use the mixer, the process seemed totally doable, and the pictures were lovely. Did you have your pan(s) lined with liners? If you love the mix of banana and chocolate you will love these light muffins! Everyone loves them. I suggest baking them at 425 F (220 C) for the first 10 minutes of the baking time. Very good and super moist. Portion the muffins out in a muffin tin and top with more chocolate chips if desired. ♥Please Watch in HD♥ Open Me~ DID ANY OF YOU GUYS NOTICE ANYTHING DIFFERENT ABOUT THE VOICE OVER??? I made these today, great recipe. Totally right! Hi I was wondering if I can make 6 jumbo muffins with this recipe instead of 12 regular sized ones. Could you tell me how long they would need to be in the oven? my only doubt is: the next day the muffins turned very hard. I love the addition of coffee! Mmmmmmmm so good These healthy muffins only need 2 tablespoons of butter and 1/4 cup brown sugar! }else setTimeout(postLoadMC,220) Absolutely mouth watering. These were the first muffins I tried out after buying my convection oven! However, I add 3/4 c. of fresh cranberries. In a separate bowl, combine the Edmonds Standard Grade Flour, cocoa powder, Edmonds Baking Powder. My husband loves chocolate chocolate chip muffins from Fred Meyers so instead of buying them I decided to make them myself. I also reduced sugar a bit as I am unable to eat things that are too sweet. function postLoadMC(){ What really inspired you or encourage you to make your recipes? They’re very most and cake-like, not dense like a typical muffin. Chocolate Chip Yogurt Muffins {Bakery Style} I totally love these Chocolate Chip Yogurt Muffins! Add to the sugar and oil, beat for 1 minute. That said, try adding a 1/4 cup of granulated sugar to the recipe as written and see if that makes a difference . Find decadent chocolate muffins and chocolate chip muffin recipes, plus how-to videos and baking tips. GREAT recipe!!! Hi there, Save my name, email, and website in this browser for the next time I comment. Thanks!!! They're a chocolate lover's dream! I made them for the county fair and for our bake-sale fundraiser, and they were a hit! These turned out amazing!!!! P.S. I added pumpkin and sunflower seeds, flax meal Amaranth seeds, pecans, old fashioned oats. I greased the tins and dusted them with cocoa powder—probably added another 2 Tablespoons total to the recipe. I used hazelnut oil in lieu of vegetable oil, and I omitted the chocolate chips. Add your eggs last, then you can do the little finger swipe and taste it, then adjust your sugar this way. The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. cocoa powder, eggs, caster sugar, self raising flour, butter and 2 more. I made these muffins vegan and oil free and they are amazing! Your recipe has been a staple in our house for a while, perfect for packed lunches. Forgot this. The muffins turn out decadent, moist, and fluffy with nice domed tops. Definitely adding this to my recipe book! Learn how your comment data is processed. Sorry. Let them thaw in the fridge overnight and then let them come to room temperature. Bake for 18 - 20 minutes or until a toothpick inserted into a muffin comes out clean. Would this recipe work as a sheet cake? These muffins were amazing. Some weights or at least an explanation on if you packed the flour during measuring or not. Used about 1/3 cup dark chocolate chips. Hateful is the only word I can use cleanly! My! Any advice for doubling this recipe–esp. they use Espresso Powder Coffee. These banana muffins … Some chocolate muffins recipes make use of chocolate chips but I wanted a simpler version thus omitting the chips. We are used to eating the costco muffins. How long do they last? Preheat oven to 400 degrees F (200 degrees C). Fold in 1 cup of the chocolate chip with a spatula. Chocolate muffins, that is, that do not have sugar added to them. I used light olive oil, vanilla yogurt instead of sour cream. Made these this morning and they are unreal good! I used hot coffee rather than water (same amount). Line a standard 12-cup muffin pan … Kids will ask for more! I like to sprinkle the tops of my muffins with more chocolate chips to make them extra chocolatey and pretty. Hi, Natalie. I’ll share this one and try again with my own jazz. Chocolate Chip Muffins without Oil Recipes 71,778 Recipes. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Stir into dry ingredients just until moistened. Do you store in an airtight container or put them in the refrigerator? It’s hard to find a recipe that gives a perfect result in taste and texture. Super tender, moist and bursting with chocolate flavor. Thank you! I suggest doing that for all of your muffin recipes. Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). I just made them and my son took the mixing bowl and ran. Also you may need to add just a bit touch more water. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. They are so easy to make and so moist! Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. I make them for my Great Niece so I’m sure she east something in the morning before school. Excellent recipe. I’m trying to give her the best I can, she knows Her Daddy & I love her! I used coconut oil and in place of hot water coffee for a richer chocolate taste. . Content may not be duplicated or republished without permission (please email me). I assumed I should add it after the eggs and vanilla step. love the recipe, just HAD to leave a comment! Thank you for the recipe. i did everything i put the oven on the correct temperature mixed dry ingredients then wet ingredients gave them the time they were meant to have, absaloutely horrible do not waste your time and money on these! I’ll keep my eye out for your picture! Mmmmm!! Absolutely delicious. Sometimes we skip the chocolate chips and swirl peanut butter into the tops, so good too!! They are super chocolatey and moist, without a ton of oil and sugar. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Can you make these in jumbo sized muffin pan? These muffins turned out amazing. My kids are in heaven whenever I make these. Natalie these were complete perfection! Hi Lisa! according to the regular muffing recipe is just 2/3 cup of milk… would it be this instead?Â, Its because its a moist chocolate muffin so the mixure will be runny but dont worry it’ll work out. I’m extremely picky when it comes to muffins. (they will turn out chewy). tasted horrible!! Substituted apple sauce for oil and used two flax eggs. Welcome to my happy place! I added 1tb spoon extra of milk (i used cashew milk in my recipe). Also I liked how sweet but not too sweet they are. Thank you for a FANTASTIC muffin recipe! I love hearing that, thank you for coming back to share Nimmy! I haven’t. Perfect Choco muffins!! To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly … Yummy muffins… this was just a FYI on cook time and size. If you are needing a sweet, chocolaty treat…this is it! Last week it was Mini Bishop’s Bread sans fruit and chocolate, just basic like a type of streusel topped coffee cake. No sour cream but I had Greek yogurt so even swap. Fill greased or paper-lined muffin cups two-thirds full. We my 6 year old son and I just made these super delightful muffin/cupcakes. They turned out great and werent even salty becouse of the extra bakeing soda. These are my absolute favorite chocolate muffins, and my kids love them too! Thanks for sharing your tasty creation. I have a ‘Super Moist Chocolate Cake that calls for not only 1 C. of any type Sour Milk. please advice. Muffins turned out great. But I have a question. I just made these and they are delicious!! If your jar of coconut oil is solid, just scoop out a chunk and microwave it for 20-30 seconds to melt. These are my family’s favorite & they are so soft! if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. make sure to have a big glass of milk nearby, you’ll definitely need it , These turned out amazing. Mix in eggs and vanilla. They turned out great! They bake beautifully. Will probably use cocao nibs too. can I use plain yogurt instead of sour cream or greek yogurt?? I make a different kind each week for her. The best part? Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe … They take less than 30 minutes and if you like to bake you probably … Scrumptious muffins. The muffin mixing method used to make this recipe serves to keep muffins tender and to reduce the amount of gluten formation. Vegan, oil free here but still love chocolate! Sprinkle the chocolate chips over the top of the muffins. Fold flour mixture gently into wet mixture, folding until just barely combined. just had to stop by and tell you the i just found your blog and it’s AWESOME. ???? I would start checking them at the 25 minute mark, though they may take up to 30 minutes. Soooo I tried the recipe and follow with the directions 1 cup of milk (235ml)…. Our cocoa and water mix was perfect. Combine the dry ingredients in a large mixing bowl by whisking them together. I didn’t have chocolate chips so I chopped chocolate (milk chocolate and chocolate with 43% cocoa) – the melted chocolate inside muffins was divine 🙂. For added moisture in this recipe we have substituted the milk for sour cream. Not too sweet and perfect texture. also contributes to the structure and gives the muffins the chocolate flavor.Â. I made these for my daughter & 2 granddaughters, 16 months & 4 years old. Gradually … Let them thaw in the fridge overnight and then let them come to room temperature. I’m so glad to hear that you enjoyed these muffins! They’ve got a nice crisp exterior and beautifully domed tops. Store your muffins at room temperature in an airtight bag. Amazing recipe! They were really good and all went in one day. Wow, a bit of a pain for me being disabled, to much standing. This site uses Akismet to reduce spam. How much more water should I add to the cocoa powder if I’m using a dark chocolate cocoa powder? Doubled the recipe. I used coconut oil and left out the chips (my husband asked me not to leave the chips out next time) but I really enjoyed these. Thanks for sharing the recipe I look forward to trying other recipes on your site. !THANKS BITTIE SOOO MUCH!!!!!!! I am going to assume that when it says to alternate the sour cream and dry ingredients it means the sour cream added to the chocolate mixture. Thank you! Hi Jayne! Thanks for the easy recipe! These muffins look so delicious & moorish. My son likes muffins in the morning so it’s a great new addition. I followed the recipe exact and used sour cream instead of yogurt. Trying to modify for a new strict diet for the hubby. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. However, all cocoa powders are different, you may need to add an extra tablespoon, and that’s totally ok! You should never pack flour when measuring. Thank you for trying it! I have made this recipe both with plain yogurt and sour cream and they always turn out great. In a large bowl, whisk the butter, yogurt, eggs, sugar, and milk. These are delicious! Thanks! I used coconut oil which worked great. I replaced the 1\2 tsp baking soda with 2 1\4 tsp bakeing powder, and I didnt add anything in place of sour cream. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda and salt. Line a muffin tray with your preferred muffin liners. The brown sugar adds both moisture and flavor to these muffins. Thanks for sharing. Yes, full-fat will be more moist, but you can use non-fat. This site contains affiliate links and sponsored posts. Can I use 1/4 cup coarse sugar for the muffin tops? So ‘MY’ baby eats in the morning! By adding the chocolate chips to the dry ingredients, you’ll get an even dispersion of chips throughout the muffins. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. Gradually, alternate adding mixtures: dry ingredients and sour cream to the large mixing bowl. The secret to getting domed tops on your chocolate muffins is to start baking them at a high heat. There are also several other factors that create dry muffins: over-mixing, over-baking and correct oven temperature (to name a few). These are just as good, if not better, and I know exactly what’s going into them (always a bonus). Thanks! And white chocolate chips also sound delicious! You want to use melted coconut oil for the batter. Would full-fat be moister? Your email address will not be published. I suggest doing that for all of your muffin recipes. Not good for cup cakes though, they fall apart, to moist. The more chocolate, the better! Please let me know how it turns out if you do give it a try! These are extra-special! Add the vanilla essence, Meadow Fresh Original Milk and melted Tararua Butter. forgot the strainer part of the program, which is what is lined with the cheesecloth. Very easy to make, with my 7 year old help. But Oh So Totally Worth It!! I used regular Probiotic Organic Plain Yogurt which I set to drain for 48 hrs. I made these last night and they are soooo good! I’m actually from Finland and I had to convert cups to dl and so on, but it was worth it! I swapped a bit of the flour for some organic dark rye flour and some quick oats, I also added mint choc chips instead of plain choc. This greatly increases the moisture and richness of the muffins and makes it all that more delicious! Thanks for the great recipe! I made them gluten free and they were amazing! concerning baking soda, baking powder, or risk of over mixing? This is what my whole house smells like. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Next time I plan to use coffee yogurt instead of fat free Greek yogurt. For me, a muffin has a nice domed top, doesn’t have frosting, and shouldn’t give me a sugar rush during breakfast. thank you! Who doesn’t love chocolate for breakfast?! I’m not a baker by any means but found this recipe easy to follow and delicious! After pinning half a dozen recipe options for double chocolate chip muffins, I decided to try yours. No muffin papers. Also a pinch of cinnamon and a pinch of cardamom. Thanks for posting a super easy and yummy recipe. Bakery style, warm, melt-in-your-mouth fun! Yummy! Thank you for this delicious recipe! Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. but when I mixed the wet in the dry ingredients I think it was way to much milk…. Ha. These will last about a week at room temperature if properly stored in an airtight container. I’d suggest lining a 9×5-inch pan with parchment paper or spraying it well. And thanks for letting me know about the cocoa powder, I will definitely make a note of that! I just saw this recipe and I ran out of muffin tins so I put the extra batter in a bread pan. We have replaced them as well! Enjoy! Thanks for sharing… so happy you liked them . It’s my daughter’s fourth birthday today and she was even able to help me with adding ingredients to the mixer bowl. I just decreased the brown sugar a little, used greek yogurt in place of sour cream  and before putting them in the oven, I sprinkled some sea salt on top of the muffins. They came out great. I like that they are crunchy on the exterior and gave a nice tender muffin inside just as described. s.src="//"; I love the idea of using coffee extract instead of vanilla; I’ll try it next time. I’m wanting to make these into mini muffins. document.addEventListener("resize",loadmcsf); BAKE at 400 degrees for 7 minutes, reduce temperature to 350 degrees and bake for an additional 10-12 minutes. I wanted to make a batch and gift it to my friend the next day. First batch I made to the recipe and just added a Table spoon of dissolved coffee granules as I love the depth it gives to chocolate cakes. Nice Irish spelling on your name, love it. It is then like the Baking Chocolate Squares. I grind my own beans and take it down to powder, I think I get a richer coffee flavor. Will try with coconut oil next time. I think this is the best double chocolate muffin recipe I have used to date. You can bake these with paper liners or spray the tin with non-stick spray. Combine the wet and dry mixtures and mix until no lumps are left. I baked a good number of muffins but only 5 made it to the camera. Thanks! Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts 45 mins . I didnt have sour cream or bakeing soda. You can always add minutes. Thanks so much for sharing!! I hate when they’re rubbery, dry or oddly squishy. These chocolate muffins are the best I’ve ever tasted. Despite all the adjustments to the initial recipe, I would call this one a real winner. I use 1-2 tsp. These chocolate muffins can easily be made vegan by substituting the egg for 1/4 cup of applesauce or mashed banana. That is great! These double chocolate muffins are EVERYTHING. First, beat sugar and oil in a large mixing bowl or stand mixer on high 2 minutes. var s=document.createElement("script");s.defer="defer";s.onload=function(){}; My husband and son flipped out for them too. Check back in a week and I’ll let you know how they turned out. Choco-mel muffins. These rich chocolate muffins have a delicious double dose of chocolate, but they also contain a lot of ingredients I eat at breakfast anyway, like milk, eggs, and our secret — Greek yogurt, which adds tenderness and protein. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. I used caramel morsels since I didn’t have chocolate chips, I doubled the vanilla and added an extra 1/8th -1/4th cup of sugar. Im still having a bite while writing now. I’m sure it would work just fine. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Great for breakfast or a snack! I am thinking I would use sugar instead of brown sugar. I love that you were able to customize them and they still turned out amazing. I tried your recipe. It really does make things taste extra chocolately doesn’t it? I did just 6 hence halved the quantities which Im feeling sorry for now…i should have done 12 muffins…they were great. Hi CJ, sorry about the confusion. I used your recipe and the muffins turned out well. My oven is new and works great! This makes a difference, helps to keep the moisture in. I had to make my own liners. is there any special way to store them? I re-worded the instructions to make them more clear. I added just a dash moe sugar but literally just a little more, like a tablespoon. Loved these muffins! For a healthy twist swap out the vegetable oil for coconut oil and sour cream for non-fat Greek yogurt. ???? Add the eggs and vanilla, mix until combined. This batter makes 10-12 muffins depending on big the wells in your muffin tin are. Once the muffins have the initial burst of heat, they will finish baking at a lower temperature. Also when I mix the chocolate powder I’ll add a tablespoon of coconut oil (melted ), or butter. Very tasty muffins with yogurt for moisture and plenty of chocolate chips.
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