Chocolate Muffins - Later the Same Day

Second set of muffins. Did you know that it's about 900 grams of batter for 6 muffins? That's 150 grams each; but let's not count calories here. I'm actually not filling the cups right up (yet) so it's only about 120 grams per.

These are much better - bad a tad dry. Need to work on that.

Chocolate Muffins
Makes 6 muffins - with some batter over / Oven: 180C

These are mixed in the "muffin method" - that is, just barely mixing the liquid with the dry ingredients. There should not be large pockets of flour in the finished batter, but occasional small sprays may be visible.

280 gr flour, all-purpose
15 gr baking powder
1/2 t salt
34 gr cocao
- mix these together and sift

1 egg, large (55 gr)
200 gr sugar
60 gr butter melted and cooled at little
280 gr yoghurt
1 t vanilla (4,5 gr)
- mix these together
(yes, sugar is a liquid ingredient today)
  1. Whisk flour, baking powder, salt, cocao in medium bowl until combined; sift onto anther larger bowl

  2. Whisk egg in second bowl until well-combined and light-colored, about 20 seconds
  3. Add sugar to egg and whisk vigorously until thick and homogenous, about 30 seconds
  4. Add melted butter in 2 or 3 additions, whisking to combine after each addition
  5. Add yoghurt in 2 additions, whisking just to combine

  6. Pour liquid ingredients into dry; fold with rubber spatula until batter comes together and flour is moistened, 25 to 30 seconds. Small spots of flour may remain and batter will be thick. Do not overmix.

  7. Use large spoon to drop batter into silicon muffin tin.
  8. Bake until and toothpick comes out clean, 25 to 30 minutes; rotate pan from front to back halfway through baking time
  9. Place on rack and cool 5 minutes
  10. Turn muffins out onto wire rack, stand them upright, and cool

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