Double chocolate muffins

Muffins are undoubtedly one of the fastest sweets that you can bake. Preparing a simple muffin batter and then baking it is quite quick.

My favourite muffins include all those with fruit and chocolate. The recipe you can find below is for double chocolate muffins. These muffins are very chocolatey thanks to the combination of chocolate batter with pieces of dark chocolate. After baking, you can sprinkle them with icing sugar, coat with chocolate or decorate with cream.

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Ingredients for double chocolate muffins.

• 2 big eggs
• 1 tablespoon of lemon juice
• 200 ml milk
• 100 g melted margarine
• 200 g cake flour
• 50 g cocoa
• 200 g light brown sugar
• 1 teaspoon of soda
• 1 teaspoon of baking powder
• a pinch of salt
• 150 g chopped dark chocolate

How to make double chocolate muffins.

Pour milk into a bowl, add lemon juice to it and set aside for 10 minutes.

Break the eggs into a large bowl, add brown sugar and a pinch of salt. Beat them with a hand mixer or a whisk for about 4-5 minutes. Then, with small rivulets, add cold liquid margarine and milk.

In a separate bowl, combine the sifted flour with baking soda, baking powder and cocoa. Quickly add the dry ingredients to the liquid ingredients in the other bowl. Mix with a wooden spoon, gently but as quickly as possible. At the end of mixing, add the chocolate pieces.

Transfer the muffin batter into the paper muffin cases previously placed in the metal muffin try. Preheat an oven to 180 degrees Celsius and when hot, put the muffin tray in. Bake for 22-23 minutes. Once baked, let the muffins cool down.

Good to know when making double chocolate muffins.

The margarine can be replaced with unsalted butter.

The eggs used to prepare the muffins should be at room temperature.

I got 12 muffins out of the abovementioned amount of ingredients.

Fill each muffin case with the chocolate batter as evenly as possible. The muffins should not differ in size.

Do you like cakes with chocolate? If so, try our recipe for Chocolate brownie.