Double Chocolate Muffins

100% Dark chocolate Muffins

To celebrate our return to ths USA, I tried a 100% chocolate muffin recipe.

This recipe is from the Figaro's cookbook "Tendances gourmandes #02 "Intense chocolate"... My mum was probably in the need of some chocolate when she bought it :)
It's Syvie Girard-Lagorce's recipe. The picture were really bad but I wanted to try a chocolate muffin recipe :)

  Preparation    Easy, well explained, for a beginners

  Tasting    Good but nothing exceptionnal, they lack of tenderness, even if they are really soft.
Maybe it's the baking powder, or the cocoa instead of melted chocolate. They were better on the morrow.

  Ton conclude    I'm opened to other recipes.

For 2 dozen muffins
   Il vous faut :   
1 3/4c flour (200gr)
1 14 cup light brown sugar (250gr)
17 tbsp softened butter (190gr) 
3 eggs at room temperature
1 cup unsweetened cocoa (125gr)
2tsp baking powder (10gr)
1/2 tsp salt
1cup mik (25cL) 
1 cup bittersweet chocolate chip (175gr)

Preheat the oven at 370°F

Prepare your muffin tins with cooking spray or with butter
Soften the butter with the electric beater, beat in the sugar in 3 times.
Add eggs 1 by 1, beating each time until homogeneous.

In a bowl, stir flour, cocoa, baking powder and salt. Stir in that dry mix to the previous batter.
Mix until homogeneous.

 Little by little, stir in the milk 


When your batter is homogeneous, add in the chocoate chip.
Fill 2/3 of your tins,  slighty higher in the center.
Bake 15 to 20 minutes depending on the size of your tins.
At halftime baking, turn the tray front to back.
Mine were done after 15 minutes.

Use a toothpick to check moist.
Cool down on a wire rack before turning out.

Keep under a plastic film :)

1 comment:

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