Chocolate Muffin Blues
Why is it that every time I make chocolate muffin they get hard on top and sides and the center is still very moist?
I do melt chocolate chips in my recipes.
I think you might want to try a different recipe. The chocolate chip muffins I’ve made never ask for melted chocolate chips. I’m wondering if the melting of the chips is causing the muffins to harden up on the top and sides. Chocolate chips are specially formulated to hold their shape during baking. They don’t work well when substituted for a baking chocolate. Here are a few other recipes to try:
Double Chocolate Muffins
DVO Recipe Center
Makes: 12 Muffins
Split in half and spread with raspberry jam for a desserty experience.
2 cups flour
2/3 cup baking cocoa
1/2 cup sugar
2 teaspoons baking soda, pressed through a sieve to remove lumps
1/2 teaspoon salt
1 cup semisweet chocolate chips (miniatures work great!), divided
1 1/3 cups milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla
Preheat oven to 400°F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Stir in ½ cup chocolate chips. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold into the dry ingredients just until moistened. Don’t over-mix. Scoop the batter evenly into the prepared pan. Sprinkle with the remaining chocolate chips. Bake at 400°F. for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan.
1 ½ C. flour
1/2 C. sugar
1/4 C. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1/2 C. apple juice
1/4 C. water
1/4 C. melted butter or margarine
1 T. white vinegar
1 t. vanilla
1/2 C. semisweet chocolate chips
Directions: Spray a 12-cup muffin tin with vegetable-oil spray. Preheat oven to 375° F.
Sift flour, sugar, cocoa, baking soda and salt in a large bowl. Mix well.
In a small bowl, whisk together apple juice, water, butter, vinegar and vanilla. Pour into flour mixture and stir just until flour is moistened. Stir in chocolate chips.
Spoon into muffin cups. Bake at 375° F. for 20 to 25 minutes, or until the top springs back when gently touched. Cool.
Makes 1 dozen.
2 ½ cups flour
1 tbsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
½ cup baking cocoa
½ cup sugar
1 cup chocolate chips
2 tbsp. grated orange peel
2 oranges, peeled and cut in small chunks
½ stick (4 tbsp.) butter or margarine, melted
¾ cup milk
2 eggs, lightly beaten
1. Combine first 9 ingredients. Stir in butter, milk and eggs just until mixed.
- Spoon mixture into greased or paper-lined muffin tins.
- Bake at 375° F for 18 minutes.
Makes 18 muffins.
Chocolate Lowfat Muffins
Yield: 14 Muffins
¾ cup granulated sugar
1 teaspoon baking soda
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
2 teaspoons baking powder
2/3 cup vanilla lowfat yogurt
Heat oven to 400°F. Line muffin cups with paper bake cups.
Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.
Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Source: Hershey’s Kitchen
Desi @ DVO
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