DOUBLE CHOCOLATE MUFFINS Recipes

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The production procedure is really easy, you just require to comply with the approaches that we have composed on this page. The complying with are the stages of exactly how to cook DOUBLE CHOCOLATE MUFFINS.

My kids love Farmer’s Market brand double chocolate muffins. They are like giant chocolate cupcakes without frosting. So to celebrate their first week back to school, I decided to make them my own version. One that doesn’t have sugar as the first ingredient and has no preservatives. A double chocolate muffin that’s just made with simple everyday ingredients and love. I also wanted the muffins to be a little more substantial, so you don’t feel like you’re eating a fluffy cupcake for breakfast.

This recipe begins with flour, cocoa powder, baking soda and salt. I used dutch-processed cocoa powder for a darker and bolder chocolate flavor. I used avocado oil as the main fat in this recipe for a healthier choice. I used just enough sugar to sweeten the batter and to balance the unsweetened cocoa powder. I added milk and sour cream for moisture, eggs for richness, vanilla for flavor, and chocolate chunks for double chocolate fun!

ingredients

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) unsweetened cocoa powder (I used dutch-processed)
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (125ml) vegetable oil (I used avocado oil)
  • 2 large eggs
  • 1/2 cup (125ml) milk
  • 1/2 cup (130g) sour cream
  • 1 tsp vanilla
  • 1 cup (175g) semi-sweet chocolate chunks or chips, plus more for topping if desired

instructions

  1. Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  3. ………………………………………

for full instruction please see : www.littlesweetbaker.com


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