Remember my Double Chocolate Nutella Muffins or my Jumbo Blueberry Muffins? Great recipes, by the way, you should check them out. It’s not a secret that I love baking muffins, probably even more than I love eating them. Baking is science, everyone knows that – add the right amount of ingredients, bake them at a specific temperature and congratulations, you’re a baker.
But somehow, when I’m baking muffins, I feel like I can become a full time artist and get as creative as I want. My first chocolate muffins ever were made out of flour, oil, eggs, cocoa and sugar. Imagine how boring that was to bake!
Then I started adding different ingredients, such as nuts, fruits, nutella – baking with Nutella was such an amazing discovery for me, by the way. Now I’m tempted to add nutella to every chocolate dessert! It’s just so good and so simple, right?
But I wanted some ultimate chocolate muffins using only chocolate and cocoa. No help from Nutella or other chocolate spreading. The fact that I was out of Nutella might have been a factor, too, I’m not gonna lie.
So I gathered all the ingredients plus one ripped banana that I had around the house – which let me tell you, made ALL the difference! Banana and chocolate – I’ve heard that might make a good combo, never tried it, though. But now I totally know what the hype is all about!
These muffins turned out to be so moist and tender, due do the yogurt and banana. I also used a lot of cocoa powder because I was going for that strong chocolate flavor.
Unfortunately I wasn’t able to take much pictures because they were gone in a few minutes. Yes, all of them!
| Prep Time | 20 minutes |
| Cook Time | 15-20 minutes |
| Servings |
12 muffins
|
- 2 cups all purpose flour
- 1 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 extra egg yolk
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1 1/2 cups yogurt
- 1 ripped banana
- 1 teaspoon vanilla essence
- 11 ounces chocolate chips or chopped chocolate
Ingredients
|
|
- Preheat oven to 190ºC and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. (all the dry ingredients)
- In the bowl of a stand mixer fitted with the whisk attachment, start beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened.
- Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in yogurt, sliced banana and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the chocolate and fold in just until all ingredients are evenly incorporated.
- Spoon the batter evenly into the prepared muffin cups.
- Bake the muffins in preheated oven for 10 minutes. Then, reduce the heat to 170ºC and bake another 5-10 minutes, until a toothpick inserted into the center of one muffin comes out free of wet batter.
- Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
DID YOU MAKE THIS RECIPE?
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