Chocolate Muffin Overload

This Chocolate Muffin Overload is sure to bring smiles to anyone who takes a bite! Soft, fluffy, yet moist and oh so chocolate-y! These muffins are made with a mix of all purpose flour, cocoa powder, baking soda, salt, sugar, egg, buttermilk, yogurt, oil, vanilla, and chocolate chunks. Mixed together, topped with more chocolate chunks then baked into mini muffins that are so deliciously addicting. 

Chocolate Muffin Overload

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Course: Snacks, DessertCuisine: American

Makes

15

cupcakes

Ingredients

• 1 & ½ cups all purpose flour

• ½ cup cocoa powder

• 1 & ½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup sugar

• 1 egg

• ¾ cup buttermilk

• ½ cup yogurt

• ½ cup oil

• 1 teaspoon vanilla

• Chocolate chunks

Directions

• In a bowl, sift in all purpose flour and cocoa powder. Mix in baking soda, salt and sugar. Then make a well in the middle.
• Add in an egg, buttermilk, yogurt, oil, and vanilla. Whisk until well combined. To not overmix, use a spatula. Fold in chunks of chocolate.
• In a muffin pan lined with muffin liners. Scoop just enough batter in each. Place more chocolate chunks in. Bake in a 220°C or 420°F preheated oven for 5 minutes.
• Then lower the temperature to 180°C and continue baking for 20 minutes. And it’s done!

Chocolate Muffin Overload Recipe :

Ingredients

• 1 & ½ cups all purpose flour
• ½ cup cocoa powder
• 1 & ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1 egg
• ¾ cup buttermilk
• ½ cup yogurt
• ½ cup oil
• 1 teaspoon vanilla
• Chocolate chunks

Steps:

1. In a bowl, sift in all purpose flour and cocoa powder. Mix in baking soda, salt and sugar. Then make a well in the middle.
2. Add in an egg, buttermilk, yogurt, oil, and vanilla. Whisk until well combined. To not overmix, use a spatula. Fold in chunks of chocolate.
3. In a muffin pan lined with muffin liners. Scoop just enough batter in each. Place more chocolate chunks in. Bake in a 220°C or 420°F preheated oven for 5 minutes.
4. Then lower the temperature to 180°C and continue baking for 20 minutes. And it’s done!

A short Muffin History

This popular snack, while enjoyed all over the world, originates from Europe. “Muffin” came from the French “Moufflet” which means ‘ a soft bread ’. Though it started as a ‘bread’ to some, once English immigrants arrived in the United States during the 19th century these slowly started to turn into sweeter, cake-like, dense ‘bread’ that we now know as ‘muffins’. Eaten as a breakfast food, enjoyed as a snack with a cup of tea or coffee on the side, or simply eaten as a side dish. These have an array of flavors, from salt and savory versions that are often served to accompany dishes like salads, soups, or stews. These savory muffins are filled with herbs, cheeses, vegetables, and even meat. To the sweeter popular streusel muffins, cinnamon flavored, lemmon, chocolate, fruit filled, or chocolate and nut filled. You’re sure to find a version that suits you.

How to make this Chocolate Muffin Overload Recipe ?

To make this recipe; first start with mixing all the dry ingredients together. The all purpose flour, cocoa powder, baking soda to help the muffins rise, salt to really help bring out the flavors, and sugar for that iconic sweetness. Then make a well in the middle and add in an egg to help bind everything together, buttermilk, yogurt, and oil which really helps with the moisture and denseness, with some vanilla for that nice hit of aromatic flavor. Mix well. It would be best to use a spatula to avoid overmixing the batter. Once you don’t find any more dry streaks, add in some chocolate and fold once again. Scoop some of the batter into a muffin pan lined with muffin liners. Place just enough, avoid overfilling as these will still need the space to ‘puff up’ once baked. Top with more chocolate chunks then bake at high heat to create that nice shiny top. Then lower the temperature to help bake the muffins fully. Enjoy your afternoons better with this delightful chocolate-y treat.

Other Yummy Easy to make Chocolate-y Recipes!

• 2 ingredient Condensed Milk Chocolate Truffles
• Double Chocolate Banana Bread
• Microwave Chocolate Cake
• No Bake Chocolate Cake
• Chocolate Revel Bars
• Chocolate Peanut Butter Cookies
• Chocolate Pandesal

Chocolate Muffin Overload Resipi: (Tagalog version)

Mga Sangkap :

• 1 at ½ tasa harina
• ½ tasa cocoa powder
• 1 at ½ kutsaritang baking soda
• 1 kutsaritang asin
• 1 tasa asukal
• 1 itlog
• ¾ tasa buttermilk
• ½ tasa yogurt
• ½ tasa mantika
• 1 kutsaritang vanilla
• Mga tsokolate na hiniwa ng malaki

Paano Lutuin :

1. Sa mangkok, isift ang harina at cocoa powder. Haluan ng baking soda, asin, at asukal. Gumawa ng ‘balon’ sa gitna.
2. Ilagay dito ang itlog, buttermilk, yogurt, mantika, at vanilla. Haluin ng mabuti. Para hindi ma-overmix, gumamit ng spatula. Ifold ang mga tsokolate pagkatapos.
3. Sa muffin pan na may mga muffin liners. Iscoop ang sapat na batter sa bawat liner. Lagyan ng tsokolate sa itaas. Ihurno sa 220°C o 420°F na oben ng 5 minuto.
4. Pagkatapos, ibaba ang temperatura sa 180°C ibake ng 20 minuto. Ienjoy pag hindi na gaano kainit!