Triple Chocolate Muffin by @videokuemanis

35 min

12 servings

🥚

100 g

Eggs

🍬

100 g

White sugar

🥛

100 ml

Milk

🧈

100 g

Butter

🌾

150 g

Wheat flour

🍫

30 g

Cocoa powder

🫙

7 g

Baking soda

🍫

100 g

Chocolate chips

🍫

100 g

Chocolate spread

🧂

1 g

Sea salt

  1. Preheat

    Preheat the oven to 170°C (340°F) and line the 12-cup muffin pan with muffin liners.

  2. Whisk
    • egg
    • white sugar

    Whisk the 2 eggs with 100 g white sugar until foamy and dissolved.

  3. Add
    • milk
    • melted butter

    Add 100 ml milk and 100 g melted butter, then whisk until smooth.

  4. Sift
    • all-purpose flour
    • cocoa powder

    Sift 150 g all-purpose flour, 30 g cocoa powder, and 7 g baking soda into the bowl.

  5. Fold
    • all-purpose flour
    • cocoa powder
    • White sugar

    Fold the dry ingredients into the batter until no dry streaks remain.

  6. Fold
    • chocolate chips

    Fold in about 70 g chocolate chips, reserving the remainder for topping.

  7. Spoon

    Spoon batter into each liner until half full, using about half of the batter.

  8. Place
    • chocolate spread

    Place about 8 g chocolate spread in the center of each muffin.

  9. Cover
    • chocolate chips

    Cover the filling with the remaining batter and scatter the reserved chocolate chips on top.

  10. Bake

    Bake at 170°C (340°F) for 20 minutes, until the muffin tops are set.

  11. Sprinkle
    • sea salt

    Sprinkle the hot muffins with 1 g sea salt and transfer them to a cooling rack.

Triple Chocolate Muffin by @videokuemanis

35 min

12 servings

🥚

100 g

Eggs

🍬

100 g

White sugar

🥛

100 ml

Milk

🧈

100 g

Butter

🌾

150 g

Wheat flour

🍫

30 g

Cocoa powder

🫙

7 g

Baking soda

🍫

100 g

Chocolate chips

🍫

100 g

Chocolate spread

🧂

1 g

Sea salt

Preparation Steps

  1. Step 1/11

    Preheat the oven to 170°C (340°F) and line the 12-cup muffin pan with muffin liners.

    🧁12-cup muffin pan
    🧁muffin liners

  2. Step 2/11

    Whisk the 2 eggs with 100 g white sugar until foamy and dissolved.

    🥚egg
    🍬white sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/11

    Add 100 ml milk and 100 g melted butter, then whisk until smooth.

    🥛milk
    🧈melted butter
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Sift 150 g all-purpose flour, 30 g cocoa powder, and 7 g baking soda into the bowl.

    🌾all-purpose flour
    🍫cocoa powder
    🫙baking soda
    🥣mixing bowl
    🧺fine-mesh sieve

  5. Step 5/11

    Fold the dry ingredients into the batter until no dry streaks remain.

    🌾all-purpose flour
    🍫cocoa powder
    🫙baking soda
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/11

    Fold in about 70 g chocolate chips, reserving the remainder for topping.

    🍫chocolate chips
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Spoon batter into each liner until half full, using about half of the batter.

    🧁12-cup muffin pan
    🧁muffin liners
    🥄spoon

  8. Step 8/11

    Place about 8 g chocolate spread in the center of each muffin.

    🍫chocolate spread
    🧁12-cup muffin pan
    🥄spoon

  9. Step 9/11

    Cover the filling with the remaining batter and scatter the reserved chocolate chips on top.

    🍫chocolate chips
    🧁12-cup muffin pan
    🥄spoon

  10. Step 10/11

    Bake at 170°C (340°F) for 20 minutes, until the muffin tops are set.

    🧁12-cup muffin pan

  11. Step 11/11

    Sprinkle the hot muffins with 1 g sea salt and transfer them to a cooling rack.

    🧂sea salt
    ✨cooling rack

Composition

Ingredients

Types

Eggs, Sweeteners, Dairy, Baking ingredients, Leavening agents, Chocolate, Chocolate spreads, Seasonings

Ingredients

Eggs, White sugar, Milk, Butter, Wheat flour, Cocoa powder, Baking soda, Chocolate chips, Chocolate spread, Sea salt

Notes

Milk (liquid milk), Butter (melted, margarine can be substituted), Wheat flour (medium protein flour, sifted), Cocoa powder (sifted), Chocolate chips (divided between batter and topping), Chocolate spread (or hazelnut spread, used as filling), Sea salt (to sprinkle on top while hot, no amount given)

Allergens

Eggs, Milk, Soy, Hazelnuts

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 37g, Fat: 14g, Fiber: 2g, Sugar: 25g, Saturated fat: 7g

Nutritional Information

Minerals

Calcium: 49mg, Iron: 1.8mg, Potassium: 118mg, Sodium: 185mg

Vitamins

Vitamin A: 75mcg, Vitamin B12: 0.2mcg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, rubber spatula, 12-cup muffin pan, muffin liners, spoon, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Moist, Tender, Melty

Flavors

Chocolatey, Sweet, Rich, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container after cooling completely.), fridge : 5 days (Store in an airtight container; warm briefly before serving for a softer center.), freezer : 90 days (Wrap muffins individually and freeze in an airtight freezer-safe container.)