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

Chocolate Muffins Recipe


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? 


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. 


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.


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 



  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 


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




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


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



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


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



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



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


Add chocolate fudge into the melted butter



Stir to mix up very well


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



Sift the dry ingredients into the egg batter little by little



Keep folding clockwise with the help of a spatula or whisker



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



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



Keep folding by adding chocolate essence to the batter



The cake batter is ready 



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



Sprinkle chocolate chips on top of the batter



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



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



And then transfer to a wire rack to continue cooling.



Have a look closely



This muffin is so moist and delicious



Transfer all the muffins to the plate



Enjoy these muffins with a hot cup of tea or coffee 



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







Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.


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


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


      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