Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped gianduiotto chocolate
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped gianduiotto chocolate.
6. Spoon the batter into the muffin liners, filling each about 3/4 of the way full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 230
Fat: 10g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 120mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- Gianduiotto chocolate can be substituted with any other type of chocolate.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Top the muffins with a chocolate ganache or frosting for a decadent treat.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds, or in a 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a dusting of cocoa powder or powdered sugar.
Pairings:
Pair the muffins with a cup of coffee or hot chocolate for a delicious treat.
Suggested side dishes:
Serve the muffins with fresh fruit or a side salad for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try adding a tablespoon or two of flour to the batter.
Food safety advice:
Be sure to wash your hands and all utensils and surfaces before and after handling food to prevent the spread of bacteria.
Food history:
Gianduiotto is a traditional Italian chocolate made with hazelnuts. It is named after Gianduja, a character from the Italian commedia dell'arte.
Flavor profiles:
These muffins have a rich chocolate flavor with a hint of hazelnut from the gianduiotto chocolate.
Serving suggestions:
Serve these muffins for breakfast, brunch, or as a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Chocolatey, Nutty, Sweet, Creamy