Muffins is one of my favorite thing to bake. I try to vary the muffins paper liners and wrappers as much as I can for my photos but the shap from non stick muffins tins is often the same. That why I love the new one I got from Ikea with
deeper and thinner holes. Gave my muffins a new and differt apperance. I used light brown sugar because it has a more
fudgy taste than white sugar. A little drizzle of milk chocolate and seasalt elevated it.
deeper and thinner holes. Gave my muffins a new and differt apperance. I used light brown sugar because it has a more
fudgy taste than white sugar. A little drizzle of milk chocolate and seasalt elevated it.
Fudgy chocolate chip muffins
12 muffins
1 cup (250ml) buttermilk
1 egg
1/4 cup (75ml) oil
1/4 cup (57g) butter
2 tsp vanilla extract
1 cup (250ml)light brown sugar
2 cups (500ml) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup (200ml) milk chocolate chips
1.7 oz (50g)milk chocolate, melted
Preheat oven to 350F (175C). Butter a regular non stick muffins pan, or fill with paper liners.
Melt the butter in a little saucepan, set aside to cool. Whisk together buttermilk, oil, egg and vanilla in a baking
bowl. Add the cooled butter and the brown sugar and stor to combine. In another baking bowl whisk flour, cinnamon and baking soda. Add the dry to the wet ingredients and stir lighty to combine. It is ok if the batter is a little lumpy.
Fill the muffins liners no more than 3/4 full. Bake for 15-18 minutes until cooked through.
Let the muffins cool about 10 minutes in the pan before moving them to a wire rack. When completely cooled, melt the chocolate and decorate the muffins. Sprinkle over some sea salt flakes.
12 muffins
1 cup (250ml) buttermilk
1 egg
1/4 cup (75ml) oil
1/4 cup (57g) butter
2 tsp vanilla extract
1 cup (250ml)light brown sugar
2 cups (500ml) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup (200ml) milk chocolate chips
1.7 oz (50g)milk chocolate, melted
Preheat oven to 350F (175C). Butter a regular non stick muffins pan, or fill with paper liners.
Melt the butter in a little saucepan, set aside to cool. Whisk together buttermilk, oil, egg and vanilla in a baking
bowl. Add the cooled butter and the brown sugar and stor to combine. In another baking bowl whisk flour, cinnamon and baking soda. Add the dry to the wet ingredients and stir lighty to combine. It is ok if the batter is a little lumpy.
Fill the muffins liners no more than 3/4 full. Bake for 15-18 minutes until cooked through.
Let the muffins cool about 10 minutes in the pan before moving them to a wire rack. When completely cooled, melt the chocolate and decorate the muffins. Sprinkle over some sea salt flakes.
RSS Feed
