If a toothpick comes out clean when inserted, they are ready to come out! How do I get my muffins to rise higher? Follow the recipe as before, but check the muffins 5 minutes earlier. Instead of using a 12 serving muffin pan, use a 24 one instead. How do you make double chocolate mini muffins? The muffins continue to cook as they cool in the muffin tin. Once they look set on the top and are not giggly is when I take them out. Another note: don’t overbake the double chocolate chip muffins! This can dry them out. What is the secret to making moist muffins?Īdd both oil AND sour cream gives me the ultimate moist muffins! The sour cream locks the moisture in while the muffins are baking. After allowing the muffins to cool completely, store them in an airtight container or ziptop bag in the freezer for up to 4 months. You can also freeze chocolate chip muffins.This is an excellent recipe for meal prep! After allowing the muffins to cool completely, store them in an airtight container or ziptop bag at room temperature for up to 4 days.Add whole milk greek yogurt instead of sour cream for lighter double chocolate chip muffins that are just as moist and tangy.This will increase the muffin’s height and to make the top more dome-shaped. If you wan’t that bakery style muffin top then decrease the temperature of the oven after 10 minutes.Serve warm with a bit of butter or peanut butter!.Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to cool completely.This is the trick to getting a perfectly domed muffin! Bake for 10 minutes then lower the oven to 350 and cook for an additional 8-10 minutes. Divide the batter between the muffin tins.Next, add the wet ingredients and the chocolate chips to the dry ingredients.Slowly add the coffee and cocoa mixture to the wet ingredients and combine.In a small bowl whisk together hot coffee and cocoa powder to make a smooth paste.Start by combining the dry and wet ingredients separately.How to make double chocolate chip muffins from scratch You can substitute the semi-sweet chocolate chips for bittersweet, dark, or milk chocolate, or even a chopped-up chocolate bar. Chocolate: Both cocoa powder and semi-sweet chocolate chips are added to this chocolate muffin recipe.It adds even more moisture and the coffee makes these muffins taste even more chocolatey. Coffee: I usually add instant coffee powder, but this time I added 1/3 cup of hot coffee.Eggs: Eggs bind the ingredients and also provide a little extra lift.Vanilla: Vanilla extract amplifies the warmth and sweetness of these Double Chocolate Chip Muffins.I used vegetable oil, however, olive oil, avocado oil, or another neutral-tasting oil would be perfect. Greek yogurt is a great substitute if you have that on hand instead. Sour cream: To make the muffins extra moist I added sour cream.Brown sugar adds a little flavor and goes so well with chocolate! Sugar: Just light brown sugar this time – no white sugar.Raising agents: I added both baking powder and baking soda to help the muffins raise up soft and fluffy.Organic and unbleached are the healthier options! Flour: Plain, all-purpose flour is the base of this recipe.Save What’s in Double Chocolate Chip Muffins? Looking for more Grab and Go Breakfast Ideas? Then give my Chocolate Energy Balls a try! Perfect to go alongside your morning cup of coffee. They are wonderful for breakfast, a snack, or as a dessert. Just like the bakery muffins we all love! This provides a taller and more domed muffin. I like to bake the muffins in a 400-degree oven for 10 minutes then drop it down to 350 degrees for 5-10 minutes. I also added hot coffee to amplify the chocolate flavor of these muffins.Īll you need for this recipe is 3 bowls and a whisk. You can always substitute plain greek yogurt as well. I added sour cream to make the muffins super soft and moist. These muffins are not too sweet and are loaded with tons of chocolate. They are the perfect start to any morning! These Double Chocolate Chip Muffins are super-rich, fluffy and moist. There is nothing better than a breakfast that tastes like dessert. Try my Blueberry Streusel Muffins for another easy breakfast, and my Flourless Morning Glory Muffins are a delicious gluten-free option! I make muffins every week so that I always have something easy to grab and go. Easy Double Chocolate Chip Muffins! Super moist and tender and loaded with chocolate, these are the best chocolate muffins ever! Perfect for breakfast, a snack, or dessert, make a double batch for an easy on-the-go option.
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