Moist Chocolate Muffins Recipes

MOIST CHOCOLATE MUFFINS

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
• Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
• Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

MOIST CHOCOLATE MUFFINS

Steps:

• Remember to preheat oven to 175 degrees Celcius before starting.
• In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
• Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
• Should take around 30-40 seconds depending on the type of microwave.
• (Check after 30 seconds and add on the time if not melted).
• When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
• Make sure no chocolate is left stuck at the bottom of the bowl.
• Set aside and let it cool for 1 minute.
• When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
• If the bowl is not large enough, transfer this mixture to a slight bigger one.
• Afterwards, add in the sugar and mix well.
• Pour this wet mixture into the flour mixture and slowly blend the two together.
• Do not over mix.
• The result should be quick sticky and thick.
• Leave it aside.
• Now in separate bowl, beat the egg whites until it forms soft peaks.
• Fold the egg whites into the flour's thick mixture until well blended.
• But again, don't overmix to let the air escape from the mixture.
• Spoon batter equally into the muffin tins (12).
• Bake for around 20 minutes.
• Check the readiness by poking a toothpick into a muffin nearest you.
• If the center comes out clean then it's done.
• If not, bake for another 5-10 minutes.