Chocolate Muffins That Are Moist

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Chocolate Muffins That Are Moist

Wake up on the right side of the bed with this chocolate muffin recipe, made incredibly moist by carefully chosen ingredients. Bake the best chocolate muffins of your life with this top-rated recipe.

Dotdash Meredith Food Studios

What’s the Secret to Moist Muffins?

This chocolate muffin recipe utilizes a secret, moisture-packed ingredient to keep dryness at bay: yogurt! It also calls for milk, vegetable oil, and a whole egg — all ingredients that help add and retain moisture.

Moist Chocolate Muffins Ingredients

You might already have everything you need to make these moist chocolate muffins on hand. If not, here’s what you’ll need to put on your grocery list:

Flour
All-purpose flour gives structure to baked goods and helps hold the batter together.

Sugar
One cup of white sugar adds the perfect amount of sweetness.

Cocoa Powder and Chocolate Chips
This muffin recipe has a double dose of chocolatey flavor. You’ll need a cup of chocolate chips and a ½ cup of cocoa powder.

Baking Soda
A teaspoon of baking soda acts as a leavener, which means it helps the batter rise and ensures a light and fluffy result.

Yogurt
Not only does yogurt add a ton of moisture, it lends subtle tang to the chocolate muffins.

Milk
Milk moistens the batter, adds flavor, and helps create a soft texture.

Oil
This recipe calls for vegetable oil, but canola oil would also work.

Egg
A whole egg is yet another moisture imparting ingredient. Also, it helps bind the batter together and gives the muffins a rich flavor.

Vanilla
A teaspoon of vanilla extract adds complexity and helps enhance the overall flavor.
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How to Make Chocolate Muffins

AnnieJBallestas

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make these top-rated chocolate muffins:

Make the Batter

Mix the dry ingredients (flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda) in one bowl and the wet ingredients (yogurt, milk, oil, egg, and vanilla) in another. Pour the yogurt mixture into the flour mixture, then stir until smooth.

Fill the Muffins

Prepare a muffin tin with muffin liners. Fill the liners about ¾ full, then sprinkle the remaining chocolate chips over the top.

Bake the Muffins

Bake in a preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

How to Store Chocolate Muffins

Allow the muffins to cool completely before transferring them to an airtight container lined with paper towels. Arrange them in a single layer, then place a paper towel on top to absorb excess moisture. Seal the container and store at room temperature for about four days.

Want to go the extra mile to prevent your muffins from getting mushy? Here’s a genius tip from Allrecipes community member ValerieB333: “To keep topping from being soggy the next day, put a few saltine crackers in with the muffins when you store them (to absorb moisture). This also works to keep crunchy cookies from becoming soft.”

Learn more: How to Store Muffins to Keep Them Fresh

Can You Freeze Chocolate Muffins?

Yes! You can freeze chocolate muffins. Cool them completely before wrapping each one individually in storage wrap. Place the wrapped muffins in a freezer-safe bag or container. Freeze for up to three months. Thaw at room temperature or gently microwave them.
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Allrecipes Community Tips and Praise

“I made these muffins with sour cream instead of yogurt and added a little salt,” says Stephanie. “They were amazing! So moist and chocolatey. I shared some with my mom and her husband and they couldn’t believe how delicious they were.”

“I made these into MINI muffins instead and they turned out great,” according to Marisol Sanchez. “When making minis you’ll want to make sure to cut the baking time in half. I also added an extra 2 minutes more for a total of 12 min of baking time.”

“Loved these muffins,” raves Dena. “I followed the recipe exactly. They rose beautifully. The insides were very light and almost fluffy. Kid-tested and approved!”

Editorial contributions by Corey Williams

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