Chocolate Muffins
Hello, hello,
This week I was craving chocolate! Yes yes, I know Easter wasn't that long ago but... Never mind! :o)
This morning I'm bringing you these enormous chocolate muffins, or as they say in the USA "double chocolate muffins".
The recipe is ultra simple to make and the result is ultra soft and indulgent! :o)
Here's what you'll need to make 9 enormous muffins:
- 1 standard 12-cupcake pan
- 9 tulip liners
- 130gr of flour
- 40gr of unsweetened cocoa powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 130gr of brown sugar
- 60gr of softened butter
- 50gr of canola oil
- 2 eggs
- 1 tsp of vanilla extract
- 200gr of Philadelphia
- 120gr of Callebaut dark chocolate
- 50gr of Callebaut dark chocolate
Start by pouring all the dry ingredients into your bowl.
So 130gr of flour, 40gr of unsweetened cocoa powder, 1 tsp of baking soda, 1/2 tsp of salt and 130gr of brown sugar.
Mix everything together with a spoon.
Then add 60gr of softened butter, 50gr of canola oil, 2 eggs and 1 tsp of vanilla extract.
The oil will keep our muffins nice and soft. :o) That's the American secret. They always use oil in their cakes or cupcakes. Make sure to use canola or sunflower oil. Olive oil has a flavour that is far too strong.
Finally, add 200gr of Philadelphia and mix everything with a whisk for 1 to 2 minutes.
Once the mixture is fairly smooth, add 120gr of Callebaut dark chocolate and fold in with a spatula.
Preheat your oven to 175°C, fan setting.
Place 9 tulip liners in your cupcake pan.
So let me repeat: I used a standard-size cupcake pan. However, I used tulip liners which are taller than the pan. You can clearly see in my 2nd photo that the liners extend well above the pan.
If you use traditional liners, you'll make cupcakes and not muffins... Personally I really wanted enormous muffins like the ones you find at Starbuck. :o)
Using 2 tablespoons, fill your liners by pouring 1.5 tablespoons of batter into each cavity.
Once the 9 cavities are filled with muffin batter, add 50gr of chocolate chips on top of the muffin batter.
Just to be clear — 50gr in total! Not 50gr per cavity. :o)
This will add an even more chocolatey touch to our muffins.
Bake your muffins for 30 minutes in your oven preheated to 175°C.
Once the 30 minutes are up, remove your muffins from the oven and let them cool in the pan.
Unmould them once they have cooled down.
And here is the result! Ultra melt-in-your-mouth and chocolatey. :o)
I should have filmed my kids because their reaction was so lovely! They absolutely loved them.
They keep perfectly for several days in a box.
Have a great Sunday.
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe in video!
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Comments
Question de Julia
By: Julia S. On 2023-02-21Muffins vraiment délicieux et moelleux!
Replied by: Karin On 2023-02-22
Question de Marie-Noelle
By: Marie-Noelle B. On 2022-04-28Bonjour! Petite question: avec un four qui n’est pas à chaleur tournante, à quelle température faut-il les cuire? Merci d’avance ?
Replied by: Karin On 2022-04-29