Chocolate muffins

Name: Chocolate muffins - Carolina O.
Ingredients: 300 g flour; 1 packet baking powder; 30 g cocoa; 200 g sugar; a pinch of salt; 3 eggs; 160 g oil; 120 g sparkling water; 160 g cooking chocolate

Dessert - Chocolate muffins by Carolina O. - Recipia

Chocolate Muffins (Dairy-Free) There are days when I crave something simple, with lots of chocolate, but without spending time on creams or decorations. I make these muffins especially when I want a quick dessert, with readily available ingredients. I loved them from the first try and I make them almost every time I feel like having something dense and chocolatey alongside a coffee. Quick Info Total Time: 45-55 minutes Preparation Time: 10-15 minutes Baking Time: 30-40 minutes Servings: 14 muffins Difficulty: Easy Recipe: Homemade cake, quick dessert Ingredients 300 g flour 1 packet baking powder 30 g cocoa 200 g sugar a pinch of salt 3 eggs 160 g oil 120 g sparkling water 160 g plain chocolate Preparation Method 1. I started with the dry ingredients. In a large bowl, I mixed the flour, baking powder, cocoa, sugar, and salt. I stirred just enough to combine everything. 2. In another bowl, I placed the eggs, oil, and sparkling water. I lightly whisked them together until mixed. 3. I poured the liquid mixture over the dry ingredients and folded with a spatula until combined. I don’t mix too much, just enough so that no flour is visible. 4. I chopped the plain chocolate coarsely and added it to the batter. 5. I placed special muffin liners in the muffin tins, but they can be made without them if not available. I divided the batter into the 14 cups. 6. I put the tray in the oven on the bottom rack at medium heat (my oven doesn’t have degrees, I go by eye). They baked for 30 to 40 minutes – I start checking them with a toothpick after 30 minutes. 7. I let them cool in the tins for a few minutes, then took them out and placed them on a rack. Why I Make This Recipe Often It doesn’t require much time or attention. It mixes quickly, and I don’t stress over expensive ingredients or complicated techniques. These muffins are perfect when I crave chocolate, and the texture and taste are always a hit with the family. They remain dense and don’t dry out quickly. Tips and Variations Tips If you use chocolate with over 60% cocoa, the muffins will be richer. The chocolate can be chopped into larger or smaller pieces, depending on preference. Don’t overmix after combining the wet and dry ingredients; a uniform mixture is enough. Substitutions Sparkling water can be replaced with milk (if you’re not vegan or have no restrictions), but the muffins turn out fine with still water as well. Plain chocolate can be swapped for any simple chocolate, but I don’t recommend chocolate with fillings. Variations You can add chopped nuts or hazelnuts for extra texture. For an extra flavor boost, sometimes I add a bit of grated orange zest. Serving Ideas They are good warm or cold. I most often serve them with coffee or as a snack on the go. If I want to impress, I dust them with a little sugar or serve them alongside fresh fruits. Frequently Asked Questions 1. Can the muffins be made without special liners? Yes, but the tins need to be well greased with oil or butter, otherwise they tend to stick. 2. Do the muffins rise enough without a mixer? Yes, manual mixing is sufficient. The important thing is not to leave any flour unincorporated. 3. Can I use still water instead of sparkling water? Yes, the texture will be slightly different, but they will still turn out good. They won’t be as airy, but the difference isn’t significant. 4. Are the muffins very sweet? The taste is balanced, but if you prefer less sweet desserts, you can reduce the sugar to 180 g. Nutritional Values Approximately, one muffin has about 230-250 calories. Macros per piece (approximately): 6 g protein, 11 g fat, 30 g carbohydrates. These are indicative values, depending on the type of chocolate and the actual weight per muffin. Storage and Reheating The muffins can be stored covered at room temperature for up to 2 days. If left longer, they start to dry out. For more than 3 days, I keep them in the fridge and reheat them for a few seconds in the microwave before serving. Freezing is not recommended.

Chocolate muffins

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