Can I use dark chocolate instead of cocoa powder?

Yes, you can melt dark chocolate and use it instead of cocoa powder, but adjust the sugar quantity to balance the sweetness.

How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I substitute walnuts with another nut?

Yes, you can use almonds, pecans, or hazelnuts as substitutes for walnuts.

What can I serve these muffins with?

You can serve them on their own or pair them with dulce de leche, jam, or a dollop of whipped cream.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for regular flour.

Chocolate and Walnut Muffins

Name: Chocolate and Walnut Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: International
Ingredients: 150 g butter; 180 g sugar; 80 g semi-sweet cocoa powder; 2 eggs; 120 g flour; 50 g chopped walnuts; 1 tsp baking powder

@cocinero44

International Breakfast Snack Dessert Vegetarian Contains Eggs

Sharing muffins has become one of the classics, both in their sweet and savory versions. They can be served for breakfast or as a snack and are also a staple on birthday and party menus. Their great versatility and simple preparation make them indispensable for any event. Today's recipe is...

Prep Time

15min

Cook Time

15min

Total Time

30min

How to make Chocolate and Walnut Muffins

Step 1
In a bowl, combine the butter and sugar. Beat until you achieve a light-colored, creamy mixture.
Step 2
Add the eggs one at a time to the mixture, mixing well after each addition.
Step 3
Mix the semi-sweet cocoa powder and flour together, then sift them.
Step 4
Gradually add the cocoa and flour mixture to the butter, egg, and sugar mixture, folding gently with smooth, enveloping movements.
Step 5
Finally, add the chopped walnuts and the teaspoon of baking powder. Mix until well combined.
Step 6
Spoon portions of the batter into metal or paper muffin molds, filling them only ¾ of the way.
Step 7
Bake in a preheated oven at 180°C (350°F) for about 10 to 15 minutes.
Step 8
Remove from the oven and allow to cool.

Nutrition (per serving)

Calories

220.9kcal (11.04%)

Protein

2.5g (5.08%)

Carbs

20.0g (7.28%)

Sugars

15.0g (30%)

Healthy Fat

5.5g

Unhealthy Fat

8.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the butter is at room temperature for easier mixing.
Do not overmix the batter to maintain the muffins' fluffy texture.
Use high-quality cocoa powder for a richer chocolate flavor.
Allow the muffins to cool completely before serving to enhance their texture.

FAQS

Can I use dark chocolate instead of cocoa powder?
Yes, you can melt dark chocolate and use it instead of cocoa powder, but adjust the sugar quantity to balance the sweetness.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute walnuts with another nut?
Yes, you can use almonds, pecans, or hazelnuts as substitutes for walnuts.
What can I serve these muffins with?
You can serve them on their own or pair them with dulce de leche, jam, or a dollop of whipped cream.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for regular flour.

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@cocinero44

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