Zutaten für Triple Chocolate Muffins
- Plain Flour
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- 150g packed brown sugar
- Dark Chocolate Chips
- White Chocolate Chips
- 150ml milk
- Butter
- 2 large eggs
- 1 tsp vanilla extract
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Zubereitung von Triple Chocolate Muffins
- Preheat oven to 160°C (320°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 200g all-purpose flour, 50g unsweetened cocoa powder, and 1 tsp baking powder. Set aside.
- In a separate bowl, cream together 150g packed brown sugar and 100g unsalted butter until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 150ml milk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in 100g chocolate chips and 50g white chocolate chips.
- Fill each muffin liner ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or cold! These muffins also freeze well for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
115g
Fat
37g
Carbs
16g
