Guest Foodie Blog from BakedComfortFood.com
The muffins are a little and I love these small individual cakes that could devour at any time of the day. With the return of the cold, I wanted a beautiful batch of these little chocolate chip delights. I went in search of the ideal recipe and techniques that would allow them to climb high rather than escape to the sides or drop any dish out of the oven. And I came to the perfect recipe for chocolate muffins like chocolate. Fluffy side is the top of the top and surely healthier than those of the famous Coffee shop! I feel like I’m going to revive the muffin mode- visit Bakedcomfortfood.com for more tips about Cakes, Muffins, Pie etc
- 250g of flour
- 120g of cocoa
- 1 teaspoon baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 3 eggs
- 250g of sugar
- 100g of vegetable oil (sunflower or grape seed)
- 340g sour cream (French sour cream), replaceable with yoghurt
- 1 tablespoon vanilla extract
- 300g of dark chocolate chips
- For decoration: hazelnut chips (or praline nuggets) and / or even more chocolate chips
Preheat the oven to 190 °. In a large bowl, mix flour, coco, baking soda, baking powder and salt.
In another bowl, mix eggs and sugar until the mixture is white. Add the oil, liquid cream and vanilla extract and continue mixing.
Pour the dry ingredients in the liquid ingredients and just enough to incorporate the powders (no need to get a smooth dough, the dough must remain full of lumps.
Arrange paper trays in your muffin tray and divide the dough into 12 trays. Sprinkle the dough with hazelnut chips or chocolate chips.
Bake at mid-height for 10 minutes at 190 ° (in static heat if possible) then go down to 170 ° and cook another 15-20 minutes (test with a toothpick planted in the middle of a muffin, if dry spring is cooked).
Let the muffins warm 10 minutes out of the oven in the muffin tray before transferring to a baking rack for cooling.