The Easiest,Richest Double Chocolate Muffins, you’ll admire this recipe👌🏻 скачать в хорошем качестве

The Easiest,Richest Double Chocolate Muffins, you’ll admire this recipe👌🏻

Double Chocolate Muffins Dry Ingredients • 2 cups all-purpose flour • ½ cup unsweetened cocoa powder • ½ cup granulated sugar • ½ cup brown sugar, lightly packed • 1 teaspoon baking soda • 1 teaspoon baking powder • ½ teaspoon salt • 1⅓ cups semisweet chocolate chips Wet Ingredients • 2 large eggs, room temperature • ¾ cup plain or greek yogurt or sour cream • ½ cup vegetable oil • ½ cup evaporated milk or full-cream milk • 1 teaspoon vanilla extract • 2 tablespoons espresso or strong coffee, cooled ⸻ 👉🏻Method 1. Preheat the oven to 170°C (340°F). Line or grease your pan 2. Sift the dry ingredients together Flour, cocoa, baking soda, baking powder, and salt go into one bowl. Whisk in both sugars & chocolate chips afterward so everything stays evenly distributed. 3. Mix the wet ingredients In another bowl, whisk eggs, yogurt (or sour cream), oil, milk, vanilla, and espresso until smooth. 4. Combine gently Add the dry ingredients to the wet in two additions. Fold with a spatula just until no dry streaks remain. Lumps are fine. Overmixing is the enemy. 5. Bake • Start at 200°C (390°F) for 5 minutes to kickstart rise • Reduce to 170°C (340°F) and bake 15–20 minutes, depending on pan size A toothpick should come out with moist crumbs, not clean. 6. Cool briefly Let rest 10 minutes before removing from the pan. Chocolate continues setting as it cools. ⸻ Refined Tips (why they matter) • Don’t overmix: flour develops gluten when bullied • Always sift cocoa: it clumps like it’s emotionally attached to itself • Yogurt or sour cream gives tenderness; Greek needs thinning • Full-cream milk adds richness and moisture • Coffee doesn’t make it taste like coffee—it makes chocolate taste more like chocolate