Dark Chocolate Muffins

Saturday, June 14, 2014

These dark chocolate muffins are perfect for every dark-chocolate lover. It's not too sweet, it's delightfully moist and fluffy. Fresh out of the oven, the chocolate chips are warm and gooey and the top has a barely crispy texture. 

The aroma is irresistible. 

This recipe adapted from the Hummingbird Bakery Cookbook by Tarek Malouf and the Hummingbird Bakers.

36g (6 tbsp) cocoa powder
120g  (1 cup) flour
2 tsp baking powder
Pinch of salt
200g (1 cup) sugar
2 eggs
1/4 tsp vanilla extract
160ml (2/3 cup) whole milk
150g (1 stick + 3 tbsp) butter, melted
115g (4 oz) dark chocolate chips

1. Into a bowl, sift the cocoa, flour, baking powder, and salt.
2. Using a fork or a stand mixer, beat the sugar and eggs in a another bowl. Continue until pale.
3. Add vanilla extract to the sugar and eggs.
4. Into the sugar and eggs, add the flour mixture a little bit at a time alternating flour, then milk, until it starts to come together. Make sure the first and last additions are flour.
5. Stir in the melted butter.
6. Mix in the dark chocolate chips and distribute evenly in the mixture.
7. Add the mixture into a muffin-liner-lined muffin tray and heat in the oven preheated to 350ºC.
8. Bake for about 16 minutes until a skewer comes out clean.

You Might Also Like