Absolutely amazing, two words to describe these Double Chocolate Muffins by Mortar and Pastry. The texture and taste were perfect. Everyone in my family was smiling after they took their first bite! It’s moist and chocolatey, unlike other recipes, that’s why I love it so much. Once you try this recipe, you’ll keep making it again and again. I have already made these four times this month. It’s super easy to prepare and only requires simple ingredients you can buy at the stores. Read on or watch the video below for full instructions.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup of cocoa powder
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of sugar
- 1 cup of fresh milk
- 1 medium egg
- 1 stick of melted butter (unsalted)
- 1/2 cup of chocolate chips (plus more for toppings)
Instructions
Step 1:
In a large bowl, directly sift 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 cup of cocoa powder to remove lumps. Add 3/4 cup of sugar, then whisk until well combined.
Step 2:
In a different bowl, add 1 cup of fresh milk, 1 medium egg, and 1 stick of unsalted melted butter. Mix with a fork.
Step 3:
Pour the wet ingredients into the dry ingredients. Mix everything together with a whisk until just combined. Do not overmix it.
Step 4:
Fold in 1/2 cup of chocolate chips. Add cupcake liners to a 12-cup muffin tray, and preheat your oven to 374F.
Step 5:
Scoop the mixture using an ice cream scoop and fill each cupcake liner. Top each with more chocolate chips.
Step 6:
Place inside the preheated oven and bake for 13 to 15 minutes. Once done baking, remove the tray and let it cool for a few minutes. Remove each muffin from the tray and place in a cooling rack to cool completely. Serve and enjoy!
Moist Double Chocolate Muffins
The post Moist Double Chocolate Muffins appeared first on DIY Joy.
