Directions
Preheat Your Oven: Start by preheating your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
Mix the Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the melted butter and milk, and mix until well combined.
Combine the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter, ensuring they are evenly distributed.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Kitchen Equipment Needed
Mixing bowls
Whisk or electric mixer
Muffin tin
Paper liners or non-stick spray
Measuring cups and spoons
Spatula
Tips and Shortcuts
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps the batter come together more smoothly.
Butter Alternative: If you prefer, you can substitute the melted butter with vegetable oil for a slightly different texture.
Double the Chocolate: For an extra chocolatey treat, use chocolate chunks instead of chips, or add a handful of white chocolate chips for contrast.
Recipe Variations
Nutty Delight: Add a handful of chopped nuts like walnuts or pecans for added crunch.
Mocha Muffins: Stir in a teaspoon of instant coffee granules with the dry ingredients to give your muffins a coffee kick.
Fruit Twist: Fold in some dried cherries or raspberries for a fruity twist that pairs wonderfully with chocolate.
How to Store Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 2 months. Thaw them at room temperature or warm them in the microwave for a quick treat.
Food and Drink Pairings
These chocolate muffins pair wonderfully with a cold glass of milk or a hot cup of coffee. For an extra indulgent treat, enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQ
Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that this may change the texture slightly and make the muffins denser.
What if I don’t have chocolate chips?
You can chop up a chocolate bar into small pieces as a substitute for chocolate chips. This can actually create delightful pockets of melted chocolate in your muffins.
Can I make these muffins gluten-free?
Absolutely! Use a gluten-free flour blend in place of the all-purpose flour. Ensure that all other ingredients, like baking powder, are also gluten-free.
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