Originating in Wales around the 11th century, they are very widespread in English-speaking countries.
Already popular in the United States, the muffin is a lightly sweetened cake, also known as a quickbread muffin, and is available in many varieties, such as corn, blueberry, cinnamon, banana and walnut.
🌿🌟 Recipe Steps
â–¢ Ingredients
â–¢ 250g flour
â–¢ 120g cocoa powder
â–¢ 1 tsp baking powder
▢ ½ tsp baking soda
▢ ½ tsp salt
â–¢ 3 eggs
â–¢ 250g sugar
â–¢ 100g vegetable oil
â–¢(sunflower or grapeseed)
â–¢340g sour cream
â–¢(or yogurt) Bifidus
â–¢1 tablespoon vanilla extract
â–¢300g dark chocolate chips
â–¢Preparation:30min
â–¢Cooking:35minâ–¢Total time:
â–¢40 minâ–¢Makes:12 muffins
🌿🌟▢Instructions
🌟Step 1
Preheat the oven to 190°C (375°F). In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs and sugar until pale and creamy.
In the egg mixture, whisk in the oil, sour cream, and vanilla extract.
🌟Step 2
Pour the dry ingredients into the wet ingredients and mix just until the dry ingredients are well combined.
(It doesn't need to be a smooth batter; it should remain lumpy.) Add the chocolate chips and mix.
Line your muffin tin with paper baking cups and divide the batter among 12 cups.
Sprinkle the batter with chopped hazelnuts or chocolate chips.
🌟Step 3
Bake in the middle of the oven for 10 minutes at 190°C (375°F) (using conventional oven settings if possible), then reduce the temperature to 170°C (325°F) and bake for another 15-20 minutes.
(Test with a toothpick inserted into the center of a muffin; if it comes out clean, it's done.) Let the muffins cool for 10 minutes outside the oven in the muffin tin before transferring them to a wire rack to cool completely.
