introduction
This recipe makes moist, rich chocolate muffins with a sweet glaze and a touch of sea salt. These are easy to make and bake fast. For a larger chocolate treat, you can try a related double chocolate cake recipe for parties or gatherings.
why make this recipe
These muffins are quick, use simple pantry items, and give a strong chocolate flavor. The coffee deepens the chocolate taste. The glaze and sea salt give a nice finish. They work for breakfast, snacks, or dessert.
how to make Salted Double Chocolate Muffins
Ingredients :
- 1 scant cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 tablespoon cocoa powder
- 1/3 cup sugar
- 1/2 cup milk
- 2 tablespoons strong coffee
- 3 1/2 tablespoons vegetable oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips
- sea salt
- 1/2 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon milk
Directions :
- Preheat the oven to 400 degrees F.
- Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.
- Pour the milk, coffee, oil, egg, and vanilla into the bowl.
- Mix the dry and wet ingredients together until just combined.
- Add the chocolate chips.
- Spoon into a prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle 3-5 chocolate chips on the top of each muffin.
- Bake for 15 minutes or until the muffins spring back when you touch the tops.
- Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze.
- Add milk a teaspoon at a time if the glaze is still too thick.
- After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt.
- Serve with a glass of milk.
how to serve Salted Double Chocolate Muffins
Serve the muffins at room temperature or slightly warm. Drizzle extra glaze if you like. Pair with a glass of milk, coffee, or tea.
how to store Salted Double Chocolate Muffins
Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months. Thaw at room temperature and refresh in a low oven if needed.
tips to make Salted Double Chocolate Muffins
– Do not overmix the batter; mix until just combined.
– Use strong coffee to boost chocolate flavor but keep the coffee taste mild.
– Fill muffin cups about 3/4 full to get a nice dome.
– Add sea salt after glazing for a bright contrast.
variation (if any)
You can swap half the chocolate chips for chopped nuts for crunch. Use dark chocolate chips for deeper flavor. Add a teaspoon of instant espresso powder to the dry mix for more depth.
FAQs
– Q: Can I use regular brewed coffee instead of strong coffee?
A: Yes. Use a small amount of brewed coffee or instant coffee diluted to strong taste.
Q: Can I make these muffins dairy-free?
A: Use a plant milk and dairy-free chocolate chips to make them dairy-free.Q: How do I know when muffins are done?
A: They are done when the tops spring back when touched and a toothpick comes out with moist crumbs.Q: Can I bake at a lower temperature for longer?
A: You can, but the recipe works best at 400 F for a short bake to keep them moist.
Conclusion
These salted double chocolate muffins are a quick, rich treat with a sweet glaze and a hint of salt. For another take on intense chocolate baking, see the Salted Double Chocolate Muffins Recipe – Pinch of Yum.