There are lots of chocolate available in the market. From milk chocolate to dark chocolate, then there are those varieties with fruits and nuts, who will not drool? You can always think of being creative with these chocolates and have them on your plates. We have Chocolate Muffin to do another trick and make your chocolate a good breakfast or a snack.
What makes a muffin different from other baked goods? Muffin is believed to be derived from the Old French word “moufflet” meaning soft. With its soft texture like cake, but is a lot easier to prepare like bread, here comes a recipe of Chocolate Muffin that you can prepare for your family for breakfast or for the kids after school. They will absolutely enjoy it.
- Eggs: This holds the ingredients together and makes the structure.
- Buttermilk: Make sure it’s low fat.
- Butter: Use unsalted.
- All-Purpose Flour: Suitable for all types of baking.
- Cocoa Powder: Produces the chocolate flavor.
- Salt: Enhances the taste of the flavors.
- Chocolate Chips: Aside from visibility of the chocolate, it adds more to flavor.
- Light Brown Sugar: It contains molasses that makes a different taste and texture.
- Baking Powder: Increases the volume and lightens the texture of the muffin.
- Baking Soda: Makes the dough rise.
- Vanilla Extract: Another flavor enhancer.
- Prepare the oven: Preheat the oven to 425 degrees F before preparing the mixture.
- Liquids: In a medium bowl, whisk the eggs, buttermilk and vanilla extract together.
- Batter: In a large mixing bowl, combine all the dry ingredients (flour, cocoa powder, brown sugar, baking powder, baking soda, and salt). Mix until no lumps. Add the chocolate chips, melted butter and the mixture of buttermilk, egg and vanilla until combined well. Use spatula for this process.
- Fill the cups: Pour the batter into the muffin cups. You can put this to a pitcher or simply use spoons. Top with chocolate chips evenly.
- Bake: Place in the oven. In the first 8 minutes, keep the temperature at 425 degrees F. After that, bake for another 12 minutes at 350 degrees F. Use a toothpick to check. If it comes out clean, your muffin is ready. Remove from the oven and let cool for another 5 minutes.
Tips and Variations
Bring texture and colors to your muffins. You can use other toppings and flavors on top of your muffin.
- Chocolate Chip:M&Ms can be a substitute to choco chips.
- Hershey’s Syrup: Once baked, you can drizzle the top with chocolate syrup.
- Nuts: You can have almonds and other nuts added into the batter before baking.
I want my muffins for tomorrow!
- Freeze: Place the muffin in an airtight container or ziplock bag. This can last up to 3 months.
- Reheat: Thaw for 3-4 hours before reheating. Preheat the oven at 350 degrees F then place the muffins wrapped individually in aluminum foil. Once placed, turn the oven off.
Chocolate MuffinPrint Recipe
- 2 large eggs
- 1 cup buttermilk, low fat
- ½ cup melted butter, unsalted
- 1 & 3/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1& 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1cup chocolate chips
- 2 tsp vanilla extract