Do you know when you need a quick snack? Chocolate Drop Muffin It’s the recipe you’re looking for: super easy, quick and delicious! Serves for café, afternoon snack or to take away lunch bag.
I don’t think this is important for the recipe (and it isn’t): I bought the 6-cavity cupcake/muffin pan to make this Chocolate Drop Muffin (Bakery Style).
It is serious. And it was worth every penny. O worse (or best) of all: I have a cupcake pan, but the big one with 12 cavities. I wanted a smaller one, so I can make a recipe that isn’t that big.
In spite of that, Chocolate Drop Muffin (Bakery Style) it’s incredible. My idea for this recipe is inspired by Muffin big ones that we see in cafeteria e bakery foreigner, you know?
A pasta is amazing, soft at the ideal point. Just like her wetness. Not to mention the amount of chocolate drops. And, of course, the paper shape helps a lot to complete the look of Bakery Style.
Tips for the Perfect Muffin
- To the drops or other fillings not sink into the muffin, massa itself needs be more dense or these additions be lighter that she. Those tips about dredging in flour and the like they won’t workit is a matter of density same.
- If you want the drips to appear on the surface of the muffin, you need to get the drips there. They won’t come out of the muffin.
- Watch for usar frozen fruits (blueberries, raspberries and the like) it is ideal to leave thaw on paper towel to absorb excess moisture so as not to change the consistency of the dough.
Chocolate Drop Muffin
Makes: 6 units
- 125 mL (½ cup) skimmed milk (or integral)
- 100 g (½ cup) crystal Sugar
- 60 mL (¼ cup) vegetable oil
- 1 ovo
- 7 mL (1 ½ teaspoon) vanilla essence (transparent)
- 230 g (1 ¾ cup) wheat flour
- 7,5 g (1 ½ teaspoon) chemical baking powder
- 1,5 g (¼ teaspoon) refined salt
- 200 g (1 cup) semisweet chocolate (drops or chopped bar; can be milk)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C, place the paper cases in a 6-cavity cupcake/muffin tin. The shapes used are of the tulip type.
- Beat milk, sugar, oil, egg, essence with a whisk (fouet or mixer) until well mixed, about 2-3 minutes.
- Add wheat flour, yeast, salt, chocolate and mix until smooth.
- Divide the dough between the 6 cavities. If desired, add more chocolate chips to the muffin, so they will show on top.
- Bake at 180°C for 40-45 minutes or until golden on the surface, remove from the oven.
- Serve warm or at room temperature. If you are going to eat it after it has been cold or iced, heating it in the microwave for 15 seconds is great. Store in the refrigerator.
- Chocolate: If using chopped bar, chop into small pieces. If they are too big. Half and half can be used: 50% dark chocolate and 50% milk chocolate.
- paper shape: the paper molds used are taller than the usual molds, so they fit more dough. And I bought it ready-made in a confectionery store. In the lower ones, you can get a total of 7-8 muffins.
- Vanilla essence: yes, the artificial essence that helps give that “bakery“, he knows? Amazingly.
- Pearl sugar: in the first photo there are sugar crystals, they are just for decoration in this case. I just used it for the photo, no need to add it.
