How Many Calories In Chocolate Muffin – These Chocolate Muffins are light and moist with a rich chocolate flavor. They have double chocolate, with cocoa and chocolate chips folded into the mix. Do it from start to finish in 30 minutes.
It took several rounds of testing and revision to arrive at this final chocolate muffin recipe, but here we are. These are perfect chocolate muffins for me.
How Many Calories In Chocolate Muffin
There are many baked goods under the “muffin” label; So be aware that this is partly a matter of personal preference.
Copycat Costco Chocolate Muffins
On the other end of the spectrum, I find the “muffins” sold at coffee shops and grocery stores are more like cake without the frosting. Too sweet and quite rich. Also, Sometimes muffins can be quite “healthy” and too dense and dry.
I shared the first version of this recipe in 2011 from Alton Brown’s Chocolate Muffins#7 from his cookbook I’m Just Here for More Food(affiliate).
As I perused the archives of this blog; Recently recreated it and found it very dry and heavy. I think Alton is great; Maybe muffins are all he likes. But I also saw some reviews saying that the version was too dry.
So lately I’ve been revising and experimenting with recipes a lot, most importantly changing the texture to something lighter. They have a light and fluffy texture that is closer to this Chocolate Peanut Butter Cupcake, but not as sweet.
Double Chocolate — Veggies Made Great
Use good quality cocoa – quality is important for this recipe. Ghirardelli is a good choice, but Guittard; Callebaut, I recommend luxury brands like Vahlrona and Scharrfen Berger.
Do not use an electric mixer. No lumps – Resist the urge to stir every lump in the batter. Stirring produces gluten. You want to stir as little as possible so that the chocolate muffins are soft and not mushy. This means it is best to mix by hand and not use an electric mixer.
Use muffin liners – Line muffin tins without worrying about paper.
Watch like a hawk at the end of the baking time – turn on the oven near the end of the baking time and wait for it to finish. But don’t open the door too early or the muffins may deflate. You should be able to see when the top is shiny and moist.
Double Chocolate Banana Muffins Recipe
Cocoa powder wheat flour baking powder Start mixing the dry ingredients together with the baking soda and salt. I use a small bowl and stir into the bowl.
Yes. I know it’s more work, But when I tested this without the refining step, the muffins were lighter and not as dry, probably because the extra stirring was needed to break up the cocoa lumps.
Buttermilk usually comes in quart-sized containers, which is more than needed for this recipe, but it’s also a good reason to try these amazing Blueberry Muffins or Lemon Buttermilk Pie.
Stir and mix. I usually start with the mixer when the dough is thicker and the dough pockets are almost empty.
Chocolate Chocolate Chip Muffins
Knead the dough thoroughly, leaving no lumps. If you blend until it’s completely smooth and consistent, you’ve overmixed.
Here you can see below that the *new* dough pocket is almost gone, with two tiny specks of cocoa powder in the middle:
Use a large cookie cutter (Affiliate) to separate the dough into paper layers. Then you want to add some chocolate chunks or chocolate chips on top.
I can check for doneness using a thermometer (it should be 200F) or if I touch the top with my fingertip and it springs back to the touch (instead of sinking), it’s done.
Betty Crocker™ Chocolate Chip Box Muffin Mixes
Let it cool for 5 minutes so that the chocolate is still soft but not burnt.
Cool to room temperature before storing and can be stored at room temperature or in the refrigerator. It keeps well for 2 days at room temperature (no preservatives, so don’t keep too long) but it can be stored in the fridge for up to 2 months.
If the muffins are dry after a few days, try microwaving the chocolate for 10 seconds to soften the chocolate. Eat immediately.
Then Lemon Poppy Seed Muffins, Try Pumpkin Muffins or Sugar Pecan Crumble and Oat Muffins. Happy baking!
Sour Cream Double Chocolate Muffins
Store in an airtight container at room temperature or it will dry out. They keep well at room temperature for about two days before losing flavor and freshness. Technically it will last longer than this, but I recommend freezing it because the flavor will be inferior.
Tested here using regular/natural cocoa powder versus Dutch process cocoa. Most of the cocoa powder you see in stores like Hershey’s is natural.
Sweetness preference is personal and depends on your taste, but I think they are on the less sweet side. Cocoa is quite bitter. I find the amount of sugar here balanced to be slightly sweet compared to the cocoa.
These Chocolate Muffins have cocoa and chocolate chips folded into the batter and have a rich chocolate flavor. They are a delicious breakfast treat.
Double Chocolate Chunk Muffins
Be careful not to overmix the mixture. I recommend not using an electric mixer and instead mixing by hand in a bowl.
Storage: Refrigerate completely. Then store in an airtight container at room temperature for two days. Or store in the fridge for up to 2 months.
Calories: 155 kcal, Carbohydrates: 25 grams, Protein: 3 grams, Fat: 6 grams, Saturated Fat: 3 grams, Cholesterol: 28 milligrams, Sodium: 104 milligrams, Potassium: 159 milligrams, Fiber: 2 grams, Sugar: Vitamin A 174 IU Calcium 55 mg 1 mg iron
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Triple Chocolate Muffins With Almond Flour
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Close Up Of A Delicious Chocolate Muffin On A Brown Wooden Background With A Space For Text Stock Photo
Enriched wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin); mustard seed oil sugar Chocolate chips 12% (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin); water, egg Fat: glycerol; Fat is cocoa powder 5%, milk protein, raising agent: diphosphate, glucono-delta-lactone, potassium carbonate, sodium carbonate, calcium phosphate; Emulsifier: propane-1 fatty acid; 2-diol fatty acids; modified corn starch; dextrose Preservative: potassium sulfate; Acidity regulator – citric acid; palm oil, salt, stabilizer; xanthan sugar; dried egg solid whey (milk); Natural vanilla flavor.
→ The analysis is only based on the ingredients listed and the processing method is not taken into account.
Enriched wheat flour (_wheat_flour, calcium carbonate, iron, niacin, thiamin); mustard seed oil sugar Chocolate chips 12% (sugar, cocoa mass, cocoa butter, emulsifier (_soy_ lecithin)); water, _egg_, humectant (5% glycerol cocoa powder, reduced fat _milk_ protein, raising agent (diphosphate), glucono-delta-lactone, potassium carbonate, sodium carbonate, calcium phosphate, emulsifier (propane-1’2-diol fatty acid ester ), mono – and diglycerides of fatty acids, Refined corn starch, dextrose, preservative (potassium sorbate), acidity regulator (citric acid), palm oil, salt, stabilizer, Xanthan gum, _egg_, whey (milk), natural vanilla flavor.
⚠️Warning: Fruits; The amount of vegetables and nuts is not listed on the label; Estimated from ingredient list: 0
Low Calorie Awesome Double Chocolate Chip Muffins
→ Please note: For each nutrient, the Average is calculated for products for which nutrient levels are known, not across all products in the category. I haven’t made muffins in a while. I make a different muffin every week. It’s an easy breakfast on a busy morning, so I love creating new recipes that are low in calories but still delicious so I can avoid the bakery on the way to work.
Just put all the ingredients in a bowl and mix by hand with a wooden spoon. Mix all the ingredients and stir until there is no flour anywhere.
Bake in a covered muffin tin.
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