Muffins Chocolat . Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix. Whether they're double chocolate muffins or raspberry white chocolate, we love that chocolate muffins quite closely resemble a dessert, but they're totally acceptable to have for breakfast. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Freshly baked, these muffins are perfection.

A perfect crispy top that will pop right off (the proper way to eat a muffin) and fluffy body that makes them stand. Chocolate Breakfast Muffins These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. You Muffins Chocolat 8 3 .

of Muffins Chocolat

1. 150 g of farine = un bol.
2. 50 g and pépites de chocolat.
3. 40 g of poudre de cacao.
4. 1 of verre d’eau.
5. 1 of verre d huile.
6. 1 to verre de sucre roux.
7. or sachet vanille.
8. or sachet levure chimique.

We recommend them anytime you feel like treating yourself to something really special. How to make Chocolate Muffins Begin by combining the eggs, buttermilk, and vanilla extract in a medium bowl. Use GOOD cocoa powder: the better the cocoa powder you use, the better these muffins turn out! While natural cocoa powder does work great in these muffins, dutch process cocoa is going to give you the most flavorful and moist muffins.

Muffins Chocolat

1. Mélanger farine, sucre, poudre de cacao, un peu de pépites de chocolat, et levure. Ajouter l’huile, le verre d’eau et la vanille. Remuer. Incorporer le reste des pépites de chocolat et remplir les moules aux 3 quarts..
2. Beurrer les 12 moules à muffins et les garnir de farine.
3. Cuire pendant 20 min /au four 180 degrés et démouler..

This is my absolute FAVORITE cocoa powder. I bake something almost every day—either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. —Stephanie Kienzle, North Miami Beach, Florida In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened.