{"id":2440,"date":"2013-11-11T10:59:21","date_gmt":"2013-11-11T09:59:21","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2440"},"modified":"2013-12-08T18:55:51","modified_gmt":"2013-12-08T17:55:51","slug":"recipe-chocolate-muffins","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/quick-breads-recipes\/recipe-chocolate-muffins","title":{"rendered":"Recipe: Chocolate muffins"},"content":{"rendered":"

After a challenging cake like the Saint-Honor\u00e9<\/a>, I needed both a break from complexity and a breakfast treat<\/strong> for the week to come.<\/p>\n

That’s why I scoured the web to find the perfect recipe for chocolate muffins<\/strong>, one of my favourite pastries.<\/p>\n

\"Chocolate-muffins-03\"<\/a><\/p>\n

Of course, it’s practically impossible to find a recipe in grams<\/strong> for muffins, since they are an American product and Americans are perfectly fine with “random” volume measurements (I’m not!<\/a>).<\/p>\n

But I was craaaving for muffins and I was not willing to give up, so I just took my calculator and “translated” in grams<\/strong> a recipe that seemed good (source: Dough-Puncher<\/a>).<\/p>\n

\"Chocolate-muffins-04\"<\/a><\/p>\n

It turned out I didn’t have all the ingredients<\/strong> (I had run out of cocoa powder and baking powder<\/em>! No idea how that could happen, I’m still shocked) so I slightly modified the recipe and added melted chocolate<\/strong>.<\/p>\n

The muffins came out slightly less tall<\/em> than they should have been, but wooaah! These chocolate muffins<\/strong> were so rich and tender and moist!<\/strong> I could not stop eating them! (My step-by-step recipe below contains the right amount of baking powder, don’t worry…)<\/p>\n

\"Chocolate-muffins-02\"<\/a><\/p>\n

On a technical<\/strong> note, these muffins are very easy to make<\/strong> and they are prepared with the creaming method<\/strong> (also called “cake method”<\/em><\/strong>), following these steps:<\/p>\n