Salted Chocolate Jumbo Muffins
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These salted chocolate jumbo muffins are my go to when I want something indulgent but don't have all day in the kitchen. They're ready in under an hour, and honestly, the ingredient list is probably already sitting in your pantry. The cocoa powder in here is packed with antioxidants, so you can feel a little better about treating yourself to one of these beauties. There's something magical about that salty sweet combo that keeps people coming back for more, and the espresso powder just deepens that chocolate flavor without making them taste like coffee. Trust me, these are foolproof.
Ella x
Ingredients
- 500all-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 4 eggeggs
- 10 mlvanilla extract
- 150 gcocoa powder(high-quality dark cocoa)
- 10 gsalt
- 20 gespresso powder(optional, for intense flavor)
- 250 gsemisweet chocolate chips(optional, but highly recommended)
- 5 gbaking soda
- 10 gbaking powder
- 50 gmilk powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking soda, and baking powder.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl as needed.
- 4
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: If using espresso powder, stir it in at this point.
- 5
Add the flour mixture to the butter mixture, alternating with the milk powder, beginning and ending with the flour mixture. Beat just until combined.
Tip: Scrape down the sides of the bowl again.
- 6
Stir in the cocoa powder, salt, and melted chocolate until well combined.
Tip: If using chocolate chips, fold them in at this point.
- 7
Spoon the batter into the prepared muffin tin, filling each about 2/3 full.
Tip: Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Serve warm, dust with powdered sugar if desired.
- 9
Optional: If desired, sprinkle the tops of the muffins with flaky salt before serving.
Tip: This adds a delightful textural element to the dish.
Recipe Variations
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