Double Chocolate Muffins by @millsandbuns

35 min
Medium

12 servings

🍬

150 g

Caster Sugar

🧈

80 g

Butter

🥣

100 g

Yogurt

🥚

60 g

Eggs

🌼

5 ml

Vanilla Extract

🌾

180 g

Flour

🍫

38 g

Cocoa Powder

🧂

3.5 g

Baking Soda

🧂

2.5 g

Salt

🥛

120 ml

Buttermilk

☕

40 ml

Espresso

🍫

150 g

Chocolate Chunks

🍫

100 g

Chocolate Ganache

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (356°F). Line a 12-cup muffin tin with 12 muffin liners.

    🧁muffin tin
    🧁muffin liners

  2. Step 2/11

    Brown 80 g unsalted butter in a small pan until it smells nutty and turns amber. Let the browned butter cool slightly.

    unsalted butter
    🥣mixing bowl

  3. Step 3/11

    Whisk 150 g caster sugar, the browned butter, 100 g plain yogurt, 60 g egg, and 1 teaspoon vanilla extract in a mixing bowl. Whisk until smooth.

    caster sugar
    unsalted butter
    plain yogurt
    egg
    vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/11

    Whisk 180 g all-purpose flour, 38 g unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt in a second bowl. Add the dry mixture to the wet mixture.

    all-purpose flour
    unsweetened cocoa powder
    baking soda
    salt
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/11

    Fold the batter gently with a rubber spatula until most dry streaks disappear. Do not overmix.

    🥄rubber spatula
    🥣mixing bowl

  6. Step 6/11

    Stir 120 ml buttermilk and 40 ml espresso into the batter. Mix only until the thick batter is uniform.

    buttermilk
    espresso
    🥣mixing bowl
    🥄rubber spatula
    🫗measuring jug

  7. Step 7/11

    Fold 150 g dark chocolate chunks into the batter. Reserve the 50 g dark chocolate chunks for topping.

    dark chocolate chunks
    dark chocolate chunks for topping
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Divide the batter evenly among the 12 prepared muffin liners. Sprinkle each muffin with the reserved dark chocolate chunks.

    dark chocolate chunks for topping
    🧁muffin tin
    🧁muffin liners
    🥄rubber spatula

  9. Step 9/11

    Bake the muffins at 180°C (356°F) for 18 to 20 minutes. Test a muffin with a skewer; it should come out mostly clean with a few moist crumbs.

    🧁muffin tin
    📍skewer

  10. Step 10/11

    Cool the muffins in the tin for 5 minutes. Transfer them to a cooling rack while still warm.

    🧁muffin tin
    🧊cooling rack

  11. Step 11/11

    Warm 100 g chocolate ganache until fluid enough to pipe. Fill the warm muffins with ganache using a piping bag.

    chocolate ganache
    🧁piping bag
    🥣mixing bowl

Composition

Ingredients

Types

Sweeteners, Eggs, Flavorings, Baking Ingredients, Seasonings, Dairy, Beverages, Chocolate

Ingredients

Caster sugar, Butter, Yogurt, Eggs, Vanilla extract, Flour, Cocoa powder, Baking soda, Salt, Buttermilk, Espresso, Chocolate chunks, Chocolate ganache

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 43g, Total fat: 14g, Saturated fat: 8g, Fiber: 3g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.2mg, Potassium: 185mg, Sodium: 230mg

Vitamins

Vitamin A: 95µg, Vitamin B12: 0.3µg, Vitamin D: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, measuring jug, muffin tin, muffin liners, cooling rack, skewer, piping bag

Appliances

oven, espresso machine, microwave

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Coffee break, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Western, American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Fluffy, Melty, Gooey

Flavors

Chocolatey, Rich, Sweet, Cocoa, Coffee

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Use only if not filled with perishable ganache), fridge : 5 days (Store in an airtight container,Reheat for 15 to 20 seconds before serving,Recommended for ganache-filled muffins), freezer : 90 days (Wrap muffins individually,Store in a freezer-safe airtight container,Thaw overnight in the fridge or at room temperature)