Chocolate Muffins from scratch

Muffins are little, tasty cakes, generally light and juicy from inside. Very easy to make. you just need few ingredients and instruments to go
Good Old Chocolate Muffins, ready to serve

Muffins are little, tasty cakes, generally light and juicy from inside. The term “muffin” appeared for the first time in 1851 in a British magazine, the “London Labour”. Muffins were defined as sweet dish in that but now we get it savory taste as well. It has changed a lot now. Some of us get confused between muffins and cupcakes. One may say, smaller cupcakes and bigger muffins. Well, I would say you didn’t get completely right.

Muffins Vs Cupcakes


  • Texture and consistency in muffins is denser than cupcakes because batter is not beaten extensively for muffins than cupcakes and it makes the difference though common ingredients are same
  • Muffins come with no toppings generally. Whereas cup cakes are served with frostings and decorations as it is a smaller version of cakes
  • One can eat muffins literally any time. It goes well as a snack, as a breakfast, along with coffee in evening. Cupcakes always considered as desert. Foodies can have it any time though
  • Muffins are considered more healthier than cup cakes

There are many kind of it –  Banana chocolate chips, Walnut coffee, Strawberry, blueberry Apple cinnamon. We gone try all of them one by one. Let’s start with everyone’s favorite Chocolate Muffins, from scratch.

Ingredients


  • Unsweetened Cocoa Powder – 1/2 cup (42 g)
  • All-purpose Flour – 1 and 1/3 cup (167 g)
  • Baking Powder – 2 tsp
  • Baking Soda – 1/2 tsp
  • Vegetable Oil – 1/2 cup (115 g)
  • Caster Sugar – 1 cup (200 g)
  • Eggs – 2 large
  • Pure Vanilla Extract – 2 tsp
  • Granulated Sugar – 2 tbsp
  • Buttermilk – 1/4 cup

These proportions are enough for approx 14 muffin cups of medium size. Above image can be helpful to understand the size

Method


  • Preheat oven to 180 degree Celsius for 10 min, depends on type of oven you are using. 10 min should be fine for all types though
  • Arrange 14 muffin liners in a muffin tray
  • Start with mixing dry ingredients, Whisk together all purpose flour, baking powder, and baking soda and cocoa powder in a medium sized bowl really well and keep it aside
  • In another large bowl, beat vegetable oil and sugar together using an electric hand or stand mixer until mixture becomes light and fluffy
  • Later add eggs, one at a time and beat until mixture becomes smooth. Now, add buttermilk and vanilla extract. Scrape down the sides of the bowl as needed and beat it again
  • Finally, add dry mixture which was kept in another bowl and bit it one last time just to get it mixed properly. Yeah, no more beating now, keep the mixed aside
  • Start filling muffin liners with batter but only till 3/4 part of muffin liner because batter will rise above liners
  • Now put the tray in oven and keep the same temp for 16-19 min to bake. It will take less time (approx. 9 min) in microwave oven convection mode
  • Keep an eye on them to avoid even the slightest burning (which will tends burning). My muffins took 17 min and a toothpick inserted in the middle came out clean.
  • Remove from oven and place on a wire rack to cool down
Muffins are little, tasty cakes, generally light and juicy from inside. Though they are different than cupcakes

Good Old Chocolate Muffins from Scratch

Muffins are little, tasty cakes, generally light and juicy from inside. Though they are different than cupcakes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast, Dessert, Side Dish, Snack
Cuisine British, Global

Equipment

  • Oven or Microwave Oven
  • a large bowl
  • a medium bowl
  • electric hand or stand mixer

Ingredients
  

  • 1/2 cup Unsweetened Cocoa Powder
  • 1 1/3 cup All-purpose Flour
  • 1/2 cup Vegetable Oil
  • 1 cup Caster Sugar
  • 1/4 cup Buttermilk
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Pure Vanilla Extract
  • 2 tbsp Granulated Sugar
  • 2 Eggs

Instructions
 

  • Preheat oven to 180 degree Celsius for 10 min, depends on type of oven you are using. 10 min should be fine for all types though
  • Arrange 14 muffin liners in a muffin tray
  • Start with mixing dry ingredients, Whisk together all purpose flour, baking powder, and baking soda and cocoa powder in a medium sized bowl really well and keep it aside
  • In another large bowl, beat vegetable oil and sugar together using an electric hand or stand mixer until mixture becomes light and fluffy
  • Later add eggs, one at a time and beat until mixture becomes smooth. Now, add buttermilk and vanilla extract. Scrape down the sides of the bowl as needed and beat it again
  • Finally, add dry mixture which was kept in another bowl and bit it one last time just to get it mixed properly. Yeah, no more beating now, keep the mixed aside
  • Start filling muffin liners with batter but only till 3/4 part of muffin liner because batter will rise above liners
  • Now put the tray in oven and keep the same temp for 16-19 min to bake. It will take less time (approx. 9 min) in microwave oven convection mode
  • Keep an eye on them to avoid even the slightest burning (which will tends burning). My muffins took 17 min and a toothpick inserted in the middle came out clean
  • Remove from oven and place on a wire rack to cool down

Notes

  • These proportions are enough for approx 14 muffin cups of medium size. Above image can be helpful to understand the size
Keyword Baking, fluffy, from scratch, homemade
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