Pinch of Cumin

Chocolate muffins (with their little bits)

It’s a classic, and it’s not surprising. For a long time I wanted to add this recipe to my log book, although I was not sure neither how nor when. How, since I had to find the recipe that fit better to what I was looking for (easy, fast and tasty: there is no time to lose nowadays), and when, because it was not clear the moment when I was going to find it ;-). Today I can say that the day has arrived, here is a sweet delirium for those with a sweet tooth: an enjoyable bite that combines crunchy chocolate bits with a delicious spongy dough.

They are fantastic for breakfast or afternoon snack, with or without milk… My favourite moment for a gourmet experiencing is right after they come out from oven (there are things that definitely cannot wait!).

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Ingredients (for 14 small muffins or 8 big ones)

340gr wheat flour
4 full tablespoons of cacao powder (Nesquik, Colacao or similar)
135gr brown sugar
80gr grinded chocolate (I use with milk)
180gr chocolate cut into medium-size pieces (I use 120gr with milk and 60gr dark)
180ml whole milk
120gr butter (room temperature)
2 eggs
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon lemon juice
1/2 teaspoon salt (I use flower of salt)
Muffin papers (tulip or standard) + rigid mould to keep shape

 

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Directions

Chop chocolate into medium-size pieces, like the ones in the photos (I use a very sharp knife that I have for these situations) and keep it.

Put water to boil in a pan, grinded chocolate in another bowl that fits into the pan, and put it inside to make bain-marie until chocolate is melted. Let it retrieve room temperature and mix it with butter.

Mix flour, baking powder, baking soda, salt and cacao powder in a big bowl.

Whisk eggs, add sugar and mix it until you have an homogeneous whitish batter. Add milk, lemon juice and the mix of chocolate-butter and mix it until homogeneous.

Add this liquid mixture to the bowl with dry ingredients and mix well. Finally, add chocolate bits, keeping aside a tablespoon to spread it on top.

Preheat oven to 180ºC. Put muffin papers (tulip or standard) into rigid moulds and fill them in with the mixture, aprox. 2/3 of the capacity (leave space to that they grow :-).

Sprinkle the chocolate bits you kept and bake them at 180ºC for aprox. 30 min (small papers) or 40-45 min (big papers).

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To be considered

The color of the final result of the baked muffins depends on the amount of cacao powder that you add. If you want them darker, you can add 1 or 2 tablespoons more. If you prefer a whiter result, do not add cacao powder. Everyone to his own taste… :-).

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My culinary creations - © 2014-16, Sara Jiménez

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