If it says “no mixer”, I already like it and it is highly possible I’ll be baking :)
If it says “lots of chocolate”, I’ll be baking :) Even if I don’t like what I baked, there is a Crazy-Chocolate-Man here who will eat anything made of chocolate or cocoa.
Today muffins. Today loads of chocolate. Really really :)
I’m placing them on a quite high position on my personal muffin-list… but hmmm not in the Top3, I guess :)
The original recipe suggests they’re triple chocolate muffins but as for me, cocoa should remain cocoa ;P That’s why I named them (only) Double ;)
Although you can find a lot of chocolate pieces inside, they’re not heavy, they’re not wet. Not at all. I would even say they’re kind of fluffy :)
Chocoholics – something for you :)
Ingredients (for 14 muffins):
- 225g all-purpose flour (around 1 3/4 cup)
- 25g cocoa (around 3 Tbs)
- 150g brown sugar (around 3/4 cup)
- 2 flat tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 300ml sour cream
- 85g butter
- 100g dark chocolate (chopped)
- 100g white chocolate (chopped)
Place the cups in the muffin pan.
Melt the butter.
Cool it a bit.
Whisk the eggs, add the cream and melted butter. Stir everything.
Stir the flour with cocoa, sugar, baking powder and baking soda.
Add dry ingredients to the wet ones and stir all thoroughly.
Do not mix! It’s not necessary :)
Add pieces of chocolate and stir them in.
Place the mass into the cups (filling 3/4 of them)
Bake at 200°C for about 20-25 minutes.