Chocolate Muffins
12 servings
45 minutes
The most American bun is the chocolate muffin. The closest conceptual relative of the muffin is cornbread, which was prepared by settlers: it was easier to eat in a compact form. And then someone came up with the idea of replacing flour with wheat and adding cocoa and chocolate to the dough - and so chocolate muffins became, if not a legend, then a symbol of American baking. They are best eaten warm, while the chocolate has not yet had time to harden.
1
Prepare the necessary ingredients.
2
Sift the flour, baking powder, and cocoa.
- Wheat flour: 270 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 50 g
3
Mix them with sugar in a large bowl.
- Sugar: 200 g
4
Beat the eggs with milk, vegetable oil, and vanilla.
- Chicken egg: 2 pieces
- Milk: 170 ml
- Vegetable oil: 125 ml
- Vanilla extract: 1 teaspoon
5
Make a well in the dry mixture, pour in the liquid mixture, and knead the dough with a wooden spoon.
6
Cut the chocolate into small cubes and mix it into the dough.
- Dark chocolate: 100 g
7
Mix the chocolate into the dough.
- Dark chocolate: 100 g
8
Grease the muffin molds with butter.
- Vegetable oil: 125 ml
9
Fill them two-thirds full and send to an oven preheated to 180 degrees for 10-15 minutes.
10
Remove the finished muffins from the oven and let them sit for 15 minutes. Then take them out of the molds and serve.
