Salted Double Chocolate Muffins

Salted Double Chocolate Muffins takes roughly 5 minutes from beginning to end. This recipe serves 8. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 161 calories. This recipe is liked by 167 foodies and cooks. It works well as a very affordable side dish. This recipe from Pinch of Yum requires milk, vegetable oil, chocolate chips, and cocoa powder. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Salted Double Chocolate M&M Cookies, Salted Double Chocolate Chunk Cookies, and Salted Double Chocolate Peanut Butter Cookies are very similar to this recipe.

Servings: 8

Preparation duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 ¾ full. Sprinkle 3-5 chocolate chips on the top of each muffin and 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 (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk!

 

Step by step:

1. Preheat the oven to 400 degrees F.Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.

2. Pour the milk, coffee, oil, egg, and vanilla into the bowl.

3. Mix the dry and wet ingredients together until just combined.

4. Add the chocolate chips.Spoon into a prepared muffin tin, filling each cup about ¾ full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.

5. Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze.

6. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt.

7. Serve with a glass of milk!

Nutrition Information:

covered percent of daily need