The Ultimate & Irresistible Chocolate Muffin

These muffins are a chocolate lover's delight. Sometimes recipes for chocolate cakes or muffins are complicated. However, these ask for the minimum fuss and are yet so irresistible. A cake made with cocoa instead of chocolate can be as delicious as a cake made with chocolate. In some cases cocoa makes the cake more moist and more flavorful.

Other additions and variations may include melted chocolate, sour cream, buttermilk, fruit juices, or syrups. Bakers use vanilla extracts, liqueurs, or flavored liquids like coffee to bring out different properties in the chocolate flavor. A variety of toppings, icings and glazes can also be used, as well as spices.

This muffin makes a great favor for birthday parties. You can use fudge or caramel frosting with chocolate sprinkles to make up the perfect give-away.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 12 - 15 muffins Ingredients: Method of Preparation: 2 1/4 cups plain flour 3/4 cup cocoa powder 1 cup butter 1 cup sugar 3 eggs 3/4 cup warm milk 1 tsp salt 1 tsp vanilla extract 1/2 cup macadamia nuts In a small bowl, combine the flour, cocoa powder, macadamia nuts and salt. In another bowl, whisk together the oil, sugar, eggs, milk and vanilla extract. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients thoroughly - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and bake at 160 - 180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=chocolate+muffins Google Images: http://images.google.com/images?hl=en&q=chocolate+muffins Google Book Search: http://books.google.com/books?q=chocolate+muffins Courtesy: CrazyaboutBaking.blogspot.com

FREE GIVEAWAY! Make a Recipe Card from this Recipe...

Click here to Print a 6 X 4 inches Recipe Card

Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]