Zutaten für Double Chocolate Muffins
- 2 cups all-purpose flour
- Granulated Sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup milk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
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Zubereitung von Double Chocolate Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- In a medium bowl, whisk together 2 large eggs, 1 cup milk, ½ cup (1 stick) unsalted butter, melted, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Set aside about ½ cup of white chocolate chips. Fold the remaining white chocolate chips into the batter.
- Fill the prepared muffin cups about ¾ full.
- Sprinkle the reserved white chocolate chips over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
189g
Fat
92g
Carbs
27g
