Looking to bake something quick that satiates your Chocolate cravings? Then Double Chocolate muffins are the answer to those cravings. Double Chocolate Muffins are made with Cocoa Powder and Hershey's Chocolate Syrup. This gives my muffin a wonderful balance of the bitterness of Cocoa Powder and also the sweetness of Hershey's Chocolate Syrup. Also, my Muffins had a nice top that rose and the center was soft and moist. The gorgeous crinkle on top of my Muffins is what makes me sure that my Muffins are baked just perfectly.
February is one of the most boring times of the year. It's still the dead of the winters and there is no sign of Spring. I recently completed a trip of 10 days and I am still trying to get back into my daily routine. How different it feels after you take a trip right. So, today to beat the boredom, I thought to bake myself these Double Chocolate muffins.
Double Chocolate Muffins are a quick recipe, which you can make in approximately 30 minutes. And there are no super skills you need to bake these goodies. These bake themselves in just 10 minutes. I just made a small batch of these Muffins and within an hour it got over. And can you blame them! These were so good. Nice and crinkly at the top with chocolaty and moist centers. You can even store Chocolate Muffins in an airtight container for 3-4 days and they will stay just fine.
How to Make Double Chocolate Muffins
To make my Double Chocolate Muffins I first mixed my dry ingredients which were Refined Flour, Baking Powder and Cocoa Powder. I also added a pinch of salt to balance the flavors. You can replace Cocoa Powder with Dark Chocolate. Of course, if you use Dark Chocolate, then chop the bar and melt it with butter and mix it with the Wet ingredients.
For making my Wet ingredients, I mixed a cup of brown sugar with 2 teaspoon of greek yogurt, a teaspoon of Vinegar and a Cup of Butter (at room temperature). I was making Eggless Chocolate Muffins so I have not used Eggs and instead of it I have used Yoghurt and Vinegar. Vinegar gives the aeration to the Muffins and Yogurt gives a nice rise and fluffiness to your Muffins. You can use Oil instead of Butter, but I think Butter is important as it gives a nice Buttery flavor which goes really well with the flavor of dark cocoa.
I finally whisked my wet ingredients and mixed it with my dry ingredients. After mixing the Wet and Dry Ingredients I just whisked it once at medium speed to let all the elements mix together. I did not overbeat the mixture
This is the most important step about baking Muffins. I think that for baking the perfect Muffins, you should never overbeat your batter like you do while baking a cake. It should be lumpy and it should be tight. If it is like that, then be sure that you'll have gorgeous Muffins ready in the next few minutes.
Finally, I greased my Muffin tin and placed my batter in the molds. This will feel a little messy and time taking because your batter will be lumpy. Well, my word of advice is to give it that time and not to rush. After you finish with a spoonful, you can heap it with another spoon of the batter. Always make sure that your Muffin batter is filled to the top. This is the only step that will make sure that you have nice jumbo Muffins.
If you are using Melted Dark Chocolate then your Muffins might not rise up. This is because the thickness of the batter will be less and your Muffins won't be having a lot of aeration to rise up. Well, that's fine too because you'll have your Muffins in the standard Muffins size and the flavor of Dark Chocolate is so great.
So, finally, these gorgeous Double Chocolate Muffins are ready. You could serve it as it is and it'll be just the perfect snack for everyone. These Muffins do not really need any kind of frosting. They are rich, Chocolaty, Soft and Moist. They do not get dry in your mouth and the after flavor of Dark Chocolate is so sweet! So, if you wish to make these Double Chocolate Muffins at home then note down the ingredients and recipe listed below.
Double Chocolate Muffins
- 2 cup Refined Flour
- 2 teaspoon Baking Soda
- 1/4 cup Cocoa Powder
- 1 pinch Salt
- 1/4 cup Brown Sugar
- 2 tablespoon Greek Yoghurt
- 2 tablespoon Hershey's Chocolate Syrup
- 1 teaspoon Vinegar
- 1/4 cup Butter
Mix the Dry Ingredients
- Mix Refined Flour, Baking Powder and Cocoa Powder. Also, add a pinch of salt to balance the flavors.
Mix the Wet Ingredients
- Mix a cup of Brown Sugar with 2 teaspoon of Greek Yogurt, a teaspoon of Vinegar, 2 teaspoon of Hershey's Chocolate Syrup and a Cup of Butter (at room temperature)
Mix the Dry and Wet Ingredients Together
- Do not overmix the batter. Just whisk it until you get a lumpy mixture. Your Mixture should not have consistency as that of a Cake batter. It should be lumpy.
Now, Let's Get Baking
- Pre Heat the Oven to 428 F (220 C) and bake your Muffins for 10 Minutes. After 5 Minutes reduce the temperature by 100 degrees and bake for the rest of 5 minutes.