Double chocolate muffins
Difficulty
Easy 👌10
min.
Preparation
15
min.
Baking
5
min.
Resting
Sprinkle-dipped almond meringues
Step 1/2
- 185 g flour
- 35 g unsweetened cocoa powder
- 200 g sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 115 g buttermilk
- 185 g vanilla yogurt
- 57 g butter (melted)
- 1 egg (large)
- 1½ tsp vanilla extract
- 37½ g chocolate chips
- 37½ g chocolate (melted)
Preheat oven to 215C. Spray baking cups with oil. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Add melted chocolate and fold in gently; fold in chocolate chips.
Step 2/2
Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips. Place muffin pan in the oven and bake for 5 minutes at 215C. Reduce temperature to 175C and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are set and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
in Berlin