No Mixer Double Chocolate Muffins
Try this No Mixer Double Chocolate Muffins recipe, or contribute your own.
Try this No Mixer Double Chocolate Muffins recipe, or contribute your own.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 2 1/2 teaspoons baking powder
- 2 cups chocolate chips
- 1 1/4 cups granulated sugar
- 2 teaspoons instant coffee
- 1 cup buttermilk (see notes for homemade/diy buttermilk)
- 1/4 cup oil (any neutral flavored one will do such as cano
- Carbohydrate 36.278971423717 g
- Cholesterol 141.566388887508 mg
- Fat 37.3515088269666 g
- Fiber 3.10748617150225 g
- Protein 7.05712285032909 g
- Saturated Fat 22.4809866501621 g
- Serving Size 1 1 standard size muffin (132g)
- Sodium 487.431014192972 mg
- Sugar 33.1714852522148 g
- Trans Fat 2.76615403512461 g
- Calories 484 calories
Step-by-step
- Preheat oven to 220C/425F degrees. Line the muffin tin with 12 paper cups.
- Melt the butter in a bowl, and set aside to cool.
- In a medium sized bowl, sift together the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and granulated sugar.
- In a separate bowl, whisk together the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract.
- Pour this mixture into the dry ingredients and mix until just combined. Do not over mix. The batter will be thick and lumpy.
- Gently fold in the chocolate chips.
- Divide the mixture between the muffin cups and fill them almost all the way to the top.
- Bake for 3 minutes and then reduce the oven temperature to 180C/350F - the high temperature helps the muffins rise high.
- Bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean - NOTE: you will have to be careful as there are so many chocolate chips you may get a melty pocket and it may seem the muffins aren't cooked through - either insert the toothpick avoiding the chocolate chips or use the touch and spring method - if the muffins are cooked they'll spring back when you touch the top.
- Transfer to a wire rack and let cool for about 15 minutes before removing from pan.
Eliminating the stand mixer requires relying on manual whisking and a specific thermal shock method to achieve high-domed bakery results without mechanical aeration.
- Bake at 425F for precisely 3 minutes before dropping the dial to 350F to shock the chemical leaveners into rapid vertical expansion.
- Whisk dry components thoroughly through a fine-mesh sieve because cocoa powder is notoriously prone to dense clumping.
- Incorporate instant coffee granules into the wet ingredients to amplify the cocoa depth without introducing noticeable mocha flavor.
- Stop stirring the moment dry flour pockets disappear; over-working the batter activates excess gluten and creates tough interiors.
- Test doneness using the spring-back method rather than a skewer, as melted chocolate chips frequently yield false wet streaks on a tester.
Pair these dense pastries with unsweetened black coffee or cold whole milk to balance the heavy sugar load. Store leftovers in an airtight container at room temperature for up to three days.
