Yummy Traditional : Baking
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Chocolate Muffins Recipe

                                
chocolate-muffins-recipe-with-step-by-step-photos


Chocolate Muffins | Chocolate Cupcakes || How to make Chocolate Muffins with step-by-step photos


Chocolate Muffins are literally superb taste with a fill of the chocolaty flavor is made with fudge, flour, eggs, butter, milk along with chocolate chips

These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack. Super easy and a quick recipe that you can add to your menu for serving of coming guests as well as a great snack that makes your taste bud full of flavor and taste it goes well with a hot cup of coffee/tea

 

These are TRIPLE chocolate muffins. Where fudgy brownies and moist chocolate cake meet coffee’s favorite friend. Soft tops, melty chips, and moist centers, these not-so-innocent muffins transport you immediately to dessert. Don’t they always say dessert is the most important meal of the day? 

                                             
chocolate-cupcakes



First For a truly unique chocolate muffin experience unlike any others, let’s start with real chocolate. That’s how I begin my favorite, melt butter with some milk and then let them cool down at room temperature besides, I added some brewed coffee to the fudge and leave it aside till required again

And then whisked eggs with sugar until creamy and mixed butter mixture with fudge mixture

 

And for the dry ingredients let’s not waste the opportunity to use cocoa powder. This deepens the chocolate flavor. Use natural unsweetened cocoa powder. We’ll whisk the cocoa with flour, leavener, and salt. Easy stuff. 

                                          
chocolate-muffins-recipe



For the final and third addition of chocolate, let’s get a little generous with chocolate chips. I REALLY love dark chocolate chips in these muffins, though regular semi-sweet are fantastic as well. Mini chocolate chips ensure there’s extra chocolate in each bite, but I went with regular size since that’s all I had at the time. Use any chips you prefer because this chocolate muffin batter can handle it.

These muffins don’t rise quite as high as my typical muffins and that’s because the melted chocolate weighs the batter down. Certainly, not a problem and you’ll definitely still have a little height. But what’s even better are the beautiful cracks and crevices on top, making these triple chocolate muffins perfect for breaking open and dunking in your cuppa joe.

                                      
chocolate-cake



I love that the tops are slightly moist, too. And those melt chips inside. I mean it’s not a chocolate muffin unless there’s MELTY CHIPS INSIDE! Personally, I love to eat these moist, chocolaty and delicious cupcakes with hot tea with the evening snack or morning breakfast 

For the best result follow my detailed step by step photo instructions and tips

Recipe Notes:

  1. Make-Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.
  2. Chocolate: For the 4 ounces of chocolate, make sure to use high-quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high-quality chocolate baking bars sold on the baking aisle
  3. Cocoa Powder: Use natural cocoa powder, not Dutch-process cocoa powder. you also can read about natural Vs dutch by clicking this link 

                              
chocolate-cake

                                     

  1. Coffee: use instant coffee for the good brand, coffee gives deeply chocolaty flavor to your cakes or muffins
  2. Mini Chocolate Muffins: Fill muffin cups only about halfway. A couple teaspoons of batter per cup are plenty. Bake for 20-25 minutes at 350°F or 180 C  for or until a toothpick inserted into the center comes out clean. Yields about 12 mini muffins.

For more Similar Recipes

Chocolate brownie with vanilla

Fruit cake

Vanilla tea cake

Fudgy brownie

Orange chiffon cake

Mango pound cake 


                                         
place-cakes-on-the-plate


To begin this recipe firstly prepare chocolate fudge/ganache. I have shared a fudge recipe in my previous post link you will get the link in the given ingredients list below


If you have tried these Chocolate Muffins then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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chocolate-fudge

Spray a 12-count muffin pan with nonstick spray or line with cupcake liners

                        

cupcake-tray

                   

Brew the coffee with 1 tbsp hot water and set aside until required 


                 
brewed-coffee


In the medium-sized bowl put butter with milk, and melt them together. Leave it aside to be cooled down completely 

                           

melting-the-butter-with-milk


Meanwhile combine baking powder, salt, and  cocoa powder with flour


combine-dry-ingredients


Stir to mix up well, Set aside, and Preheat the oven to 350 F or 180 C


                                   
mix-dry-ingredients

                   

Crack the eggs into the mixing bowl and let begin whisking the eggs for a minute. Next, add sugar and beat them together very well

                          

whisking-eggs

Keep whisking until egg mixture turns creamy and fluffy, Keep aside until required


                                                      
keep-whisking-until-fluffy


Add chocolate fudge into the melted butter

                      

add-fudge-with-melted-butter


Stir to mix up very well


                    
stir-to-mix-well

Lastly, add brewed coffee, And further mix them together set aside   

            

add-coffee-to-the-chocolate

Sift the dry ingredients into the egg batter little by little

                 

sift-the-dry-ingredients

Keep folding clockwise with the help of a spatula or whisker

                

add-flour



Once all dry ingredients are mixed well, then pour the fudge mixture into the cake batter slowly

                           

fold-the-dry-ingredients

Make sure there are no flour spots at the bottom of the bowl

                 

keeep-mixing

Keep folding by adding chocolate essence to the batter

                      

add-chocolate-esence

The cake batter is ready 

                              

cake-batter-is-ready

Spoon the batter evenly into each cup or liner, filling each all the way to the top.

                 

spoon-the-batter

Sprinkle chocolate chips on top of the batter

                  

sprinkle-chocolate-chips

Tab them down once and bake muffins at 180 C for 20-25 minutes until a toothpick inserted in the center comes out clean

                        

bake-the-muffins

Allow the muffins to cool for 5 minutes in the muffin pan

                  

muffins-are-baked

And then transfer to a wire rack to continue cooling.

                            

place-on-wire-rack

Have a look closely

               

look-closely

This muffin is so moist and delicious

                       

delicious-muffins-are-ready

Transfer all the muffins to the plate

                                  

transfer-the-muffins

Enjoy these muffins with a hot cup of tea or coffee 

                  

serve-muffins-with-tea


Easy Eggless Nankhatai Recipe

Besan nankhatai recipe with step by step photos and video



Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is known as a traditional flaky and buttery cookie, as well as. it is a popular cookie in Pakistan which is prepared at low cost, regardless of other cookies, easy and simple recipe this is  the reason easily available at any kind of shop

History of Nankhatai:
The word Nankhatai is derived from the Persian word Naan meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      
                                         
easy eggless nankhatai recipe

My Latest Besan Nankhatai Video Recipe:


Prepared with?
Nankhatai is usually prepared with all-purpose flour and semolina with butter But
Here I am using gram flour, all-purpose flour with a little amount of semolina, clarified butter, and icing sugar
Nankhatai has to be prepared with:
Unsalted or salted butter but I am using here clarified butter you can make every type of cookie from this clarified butter that I’m gonna share with all 
Note: you can adjust sugar to taste here I used 1.5 cups according to my taste but you can use an equal amount of icing sugar in the flour
                                                        
                                 
                                   
easy eggless nankhatai

How to make Clarified Butter?
Clarified butter is made to melt the ghee here I will tell you with pictures first then will tell you nankhatai recipe
Kindly follow the instruction given in the pictures below
  1. In a melamine or glass bowl add ghee
  2. Microwave for 2 minutes or you can melt it on the flame as well
  3. Let it cool till turns to lukewarm ghee
  4. Now keep in the refrigerator for ½ hour
  5. After 30 minutes take it out in another bowl
  6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai then don’t forget to rate the recipe. You can also follow me on social media

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clarified-butter-recipe-step-by-step-with-pictures

Now clarified butter is ready to use in the recipe, Set aside 


clarified-butter

In a bowl sieve 1 cup of all-purpose flour 




Sieve 1 cup gram flour




Sieve 1/4 cup semolina and add to the flour bowl




Then add baking powder



Now add green cardamom powder



Add salt



Now mix everything, keep aside




Now add icing sugar to the clarified butter


    Mix them well





    Now whisk them together very well for 5 minutes




    Put a mixture of clarified butter with the dry ingredients



    Mix them very well with the spatula for 5 minutes  




    Transfer to the broad surface or marble slab




    Start kneading the dough with the palm




    Until incorporated, to form a soft dough, Not need to use water at all



    Dough is ready



      Now transfer to another bowl, Keep in the fridge for resting for about 10 minutes



      Meanwhile line the butter paper, p
      reheat the oven for 1/2 hour at 230C 




      After 10 minutes divide the dough in half




      Make equal portions of the dough




      Shape into a ball, sorry for the invoice picture isn't clear 




      Make a smooth ball and place it on a baking tray.Press it lightly in the middle of the ball with your fingertips




      Repeat the same process with all nankhatai balls




      Sprinkle crushed almond and pistachio



      Bake nankhatai for 12-15 minutes at 150C keep the nankhatai tray in the center of the oven


      baking-in-the-oven


      After 15 minutes take it out from the oven 




      Now nankhatai is done leave it for resting for about 1/2 hour 
      Until settle down on its own. Note, don't touch any cookie instantly after taking it out from the oven because it is so soft it takes time to set 




      Now transfer to the serving tray
      Crispy and tasty nankhatai is ready to serve with coffee and tea

        gram-nankhatai-is-ready

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