Mexican Chocolate Muffins: Indulge in Spicy Sweetness! 🍫🌶️
📌 Highlight the Benefits 🍴💪: Healthy Mexican chocolate muffins provide essential nutrients and energy, promoting overall well-being. 🍫
Rating: ⭐⭐⭐⭐⭐
🔔 If you don’t have time to read now, save this for later!💌
Indulge in these marvelous Mexican chocolate muffins, perfect for those “I need chocolate!!” days. Pair them with a big cup of Mexican hot chocolate for a delicious breakfast treat.
Ingredients for 4 people 📌:
🍳 nonstick cooking spray
🍫 mexican chocolate
🧈 unsalted butter – 2 tbsp
🌾 all-purpose flour – 1 cup
🥄 baking powder – 1 tsp
🧂 salt – a pinch
🥚 eggs – 2
🍬 sugar – 1/2 cup
🥛 whole milk – 1/2 cup
🌼 vanilla extract – 1 tsp
Steps 🔥:
🍫 Position oven rack in center of oven and preheat to 400°F. Spray the inside of the muffin tins and the rims with nonstick spray or place paper cups in them if using silicone, as directed. Place them on a cookie sheet.
🍫 Place the chocolate and butter in the top of a double boiler set over simmering water. If you don’t have a double boiler, use a heat-safe bowl that fits snugly over a small pan of simmering water.
🍫 Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat and continue stirring away from the heat until smooth. Cool for 10 minutes.
🍫 Meanwhile, whisk the flour, baking soda, and salt in a medium bowl until well blended. Set aside.
🍫 Once the chocolate mixture has cooled, whisk in the eggs one at a time, ensuring the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved, then whisk in the milk and vanilla until smooth (about 2 minutes).
🍫 Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix. Fill the prepared muffin pans 3/4 full and save leftover batter for a second batch.
🍫 Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean. Set the pan on a wire rack to cool for 10 minutes.
🍫 Gently rock each muffin from side to side to release, then remove from the pan and set on the rack to cool for an additional 5 minutes before serving.
🍫 If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Total Time: 20
Enjoy!
Kitchen Must-Haves: 📦🥄🧄
1. Muffin Tin 🧁
– Essential for baking the muffins.
– Best Brand: Wilton Non-Stick 12-Cup Muffin Pan
2. Double Boiler 🍲
– Used to melt the Mexican chocolate and butter.
– Best Brand: T-fal B1399663 Specialty Stainless Steel Double Boiler
3. Whisk 🥄
– For whisking together the eggs, sugar, milk, and vanilla.
– Best Brand: OXO Good Grips 11-Inch Balloon Whisk
4. Wooden Spoon 🥄
– For stirring in the prepared flour mixture.
– Best Brand: Eddingtons Italian Olive Wood Cooking Spoon
5. Cooling Rack 🧊
– *Used
Chef’s FAQs: 👩🍳❓🍷
1. What gives the Mexican Chocolate Muffins their unique flavor?
Mexican chocolate, a key ingredient in the recipe, adds a rich and slightly spicy taste to the muffins.
2. Can I substitute regular chocolate for Mexican chocolate?
For the authentic taste, it’s recommended to use Mexican chocolate. However, you can experiment with dark chocolate and add a hint of cinnamon and cayenne pepper for a similar flavor profile.
3. How can I make these muffins dairy-free?
You can substitute unsalted butter with a plant-based alternative like coconut oil and use a non-dairy milk such as almond or oat milk in place of whole milk for a dairy-free version of the Mexican Chocolate Muffins.
