Muffins may look the same as cupcakes, but they belong to the category of quick breads.
BAKER'S TIPS: It is usually a good idea to drop a piece of Hershey's Kisses or small pieces of good chocolate in the center of unbaked chocolate muffin to give it a more chocolaty surprise. The muffin should be baked at 375ºF. This will make the outside of the muffin thoroughly baked, with it's top a bit crispy, while leaving the center a bit under cooked to retain a fudgy texture.
INGREDIENTS
½ cup melted butter
½ cup brown sugar
1 cup all-purpose cream
2 eggs
1 tsp. vanilla extract
1¾ cups all-purpose flour
¼ cup cocoa powder
1¾ cups chocolate chips
2 tsp. baking powder
½ salt
INSTRUCTIONS
- Preheat oven to 375ºF. Grease the bottom sides of a twelve-cup muffin pan or line it with baking cups.
- In a bowl, combine the melted butter, brown sugar, all-purpose cream, eggs and vanilla extract; stir until smooth and the mixture is well blended.
- In another bowl, combine the remaining dry ingredient. Add the melted butter mixture and stir until only a few traces of flour are visible. Do not overmix.
- Divide the batter evenly among the muffin pans, filling the cups three-fourths full.
- Bake in the preheated oven for 20 to 25 minutes or until the top interior of the muffins are firm and dry.
**Sweet Trivia
English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales.
American style muffins are 'quick breads' made in individual molds. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate baking powder).
Quick bread muffins really need to be baked in molds because they are made with a batter rather than a dough.
Adapted from: Baking Secrets
Muffins may look the same as cupcakes, but they belong to the category of quick breads.
BAKER'S TIPS: It is usually a good idea to drop a piece of Hershey's Kisses or small pieces of good chocolate in the center of unbaked chocolate muffin to give it a more chocolaty surprise. The muffin should be baked at 375ºF. This will make the outside of the muffin thoroughly baked, with it's top a bit crispy, while leaving the center a bit under cooked to retain a fudgy texture.
INGREDIENTS
½ cup melted butter
½ cup brown sugar
1 cup all-purpose cream
2 eggs
1 tsp. vanilla extract
1¾ cups all-purpose flour
¼ cup cocoa powder
1¾ cups chocolate chips
2 tsp. baking powder
½ salt
INSTRUCTIONS
- Preheat oven to 375ºF. Grease the bottom sides of a twelve-cup muffin pan or line it with baking cups.
- In a bowl, combine the melted butter, brown sugar, all-purpose cream, eggs and vanilla extract; stir until smooth and the mixture is well blended.
- In another bowl, combine the remaining dry ingredient. Add the melted butter mixture and stir until only a few traces of flour are visible. Do not overmix.
- Divide the batter evenly among the muffin pans, filling the cups three-fourths full.
- Bake in the preheated oven for 20 to 25 minutes or until the top interior of the muffins are firm and dry.
**Sweet Trivia
English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales.
American style muffins are 'quick breads' made in individual molds. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate baking powder).
Quick bread muffins really need to be baked in molds because they are made with a batter rather than a dough.
Adapted from: Baking Secrets
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