The ultimate chocolate muffins
The good old chocolate muffins. Juicy dough, a lot of chocolate. Bit by bit eaten out of paper, wonderful! Who does not know her anymore? Nervous food at the university, sweet treat with friends in the café. Gift for birthday party or family reunion. That went well until the cupcake came. Cute little kitchen with tender dough and impressive frosting in all imaginable flavors. And the rough, simple muffin was suddenly out . In any case, I had the feeling in recent years. Muffins were suddenly packaged in discounters, at gas stations, in cheap bakery chains. In the café you ate cupcakes and to impress your friends you made Whoopie Pies and Macarons. And the muffin had no chance.
I say: back with the muffins! Whether classics like blueberry muffins, chocolate muffins or lemon muffins. Get her back to the coffee table and the office! Nothing against cupcakes. I love cupcakes! Without cupcakes, this blog would probably never been created. But let's be honest: Eating cupcakes is not so easy! What we have purchased on transport boxes to transport the sensitive Frotsing safely. In the summer it melts and you have to accidentally come to a cupcake once, already the frosting is crushed. The muffin is much more frugal. You pack in a box, bring it to the office and eat it directly from the paper. And honestly, a well-made, chocolaty, juicy chocolate muffin may be rather simple, but also incredibly tasty and good.
So get the muffins out of the shadows and let them out again - they can be great next to the cupcakes. I baked some chocolate muffins some time ago. And they were ripped out of my hands in the office. Muffins are really missed and they are far too rare. I'll make them more often before they fall into oblivion.
And I'll bring you before the very simple recipe for simple, but incredibly delicious chocolate muffins without frills and schnack with. But with a lot of chocolate. I just took a mix of whole milk, bittersweet and white chocolate, which I just had in the cupboard. That's a matter of taste. Very classic and delicious!Lay out a muffin dish with 12 tins with baking tins.
Thoroughly mix the flour, cocoa powder, baking powder and salt in a small mixing bowl with a whisk.
In another mixing bowl or the bowl of the food processor Thicken eggs for a few minutes with a hand mixer or food processor. Gradually add the sugar and stir until well dissolved.
Gradually stir in the oil, sour cream and vanilla until a smooth cream is formed.
Now add the flour mixture in one go to the custard and mix together with 2/3 of the chocolate only briefly with a spatula or a spatula until the ingredients are just mixed. The flour does not have to be completely incorporated.
Spread the dough evenly on the prepared molds and sprinkle with the remaining chocolate.
Bake in the preheated oven on the middle tray for about 17-20 minutes , Check with a stick sample that no more dough sticks to the stick. Otherwise bake for 1-2 minutes longer. The muffins may still be soft and juicy.
Remove from the oven and let the muffins cool for about 15 minutes in the plate. Then place on a wire rack and allow to cool completely. Packed airtight, the muffins can easily be stored for a few days.