I have been trying to perfect my muffins and I think I have finally done just that. These Moist Chocolate Muffins turned out so beautiful.
Moist Chocolate Muffins
My kids absolutely love chocolate muffins so this recipe is a keeper. There’s no fancy techniques involved and it is definitely a flop proof recipe.
I had to taste one the moment I took them out the oven, Mmmmmmmmm, little morsels of heaven. I’m trying to be disciplined but I couldn’t resist.
I told you I don’t eat freshly baked cookies but I do eat freshly baked muffins. You’ve got to try these muffins to know just what I’m talking about.
My famous words….you can whip these up in no time at all. Took me just a few minutes to make the batter.
For these muffins I added some chocolate chips. If you want to make it “doubly yummy” you can add some chopped up chocolate to the batter.
Next time I will add some. If you want to make them a little healthy you can add some nuts too.
How to make these muffins:
Firstly you mix all the dry ingredients in a separate bowl, the sugar is included in the dry ingredients. Then mix the we ingredients together, add it to the dry ingredients and you have the perfect batter.
I baked them in the oven for 25 minutes. However, depending on your oven you can test them and bake further if you have to.
When adding chocolate chips mix them in some flour or they will sink to the bottom. This batter is a lot more liquid than other batters so the choc chips may still sink a little.
The reason we add coffee to chocolate baked goods is to enhance the chocolate flavour. You can omit the coffee if your prefer
I prefer using store bought buttermilk and for some recipes I find that the homemade ones just don’t work. However, in this instance it works fine.
To make the buttermilk add the half cup milk to a bowl and add the juice from about a quarter of a lemon. Allow it to stand and then get on with the batter.
You can try some of my other sweet treat too:
Moist Chocolate Muffins
- 1 &1/4 cup cake wheat or all purpose flour
- 1 cup castor sugar
- 1/4 cup cocoa sifted
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 cup vegetable or canola oil
- 1/2 cup coffee hot
- 1/2 cup buttermilk
- 2 large eggs room temperature
- 1/2 cup chocolate chips
- Preheat oven to 180 degrees celcius.Line a muffin pan with liners and set aside
- Combine all the dry ingredients in a bowl. Ensure the cocoa is sifted
- Combine the wet ingredients. Use a whisk and combine well
- Add the wet ingredients to the dry ingredients. Use a whisk and mix it all together. Fold in the chocolate chips
- Fill the cupcake liners. It will be almost full with just a little space on top. That's ok as you will have a beautiful domed muffin
- Bake for 20-25 minutes or until a toothpick inserted comes out clean
- I used 1 teaspoon of coffee to half cup hot water
- You can make your own buttermilk by adding the juice from quarter of a lemon to the milk
- I found that the oil worked perfectly well for the muffins so there was no need for the butter that I used previously
- You can omit the chocolate chips