You don’t always need a big cake or a pie if you are craving something sweet. Sometimes a plain muffin is all you need. By “plain” I do not mean “boring”. These Double Chocolate Berry Muffins are far from boring. They are the perfect sweet treat for all the chocolate lovers out there. Conveniently, these little fellas are ready in no time. What more could you want? ;)
I really love muffins. And cupcakes. The fancy siblings of the humble muffins. Cupcakes are for special occasions when you want to impress – muffins are something you can eat every day, right? Mostly because they are missing the big pile of buttercream on top with all those calories. Muffins are much better for your hips… ;P
These muffins here are more or less little chocolate cakes with berries added. Since they come in the paper liners they were baked in they are easy to transport – perfect for a sweet breakfast or snack on the go or for the office. I like to store my muffins in a large freezer bag when I have to get them from point A to B. If you add a lot of air to the bag and close it tight you get something similar to a pillow and the muffins inside are safe from being smashed. Very convenient if you want to carry them in a backpack, for example. No casualties ;)
You can make these muffins in summer and winter. Whenever you got some fresh berries – use them. Every other day you can easily use frozen berries from your freezer. Since I am baking a lot I always have several packages of frozen berries open and often not enough for a whole recipe… so mixing berries from several packages is the way to go most of the time. No berries should go to waste! ;)
INGREDIENTS / ZUTATEN
1/4 cup (60ml) vegetable oil
1/4 cup (50g) brown sugar
1 tsp. vanilla extract
1 large egg
1/4 cup (60g) sour cream
1/4 cup (60ml) hot freshly brewed espresso
1/2 cup (120ml) buttermilk
1 1/4 cups (160g) spelt flour
1/4 cup (30g) cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
4.2 oz. (120g) semi-sweet chocolate, coarsely chopped
9 oz. (250g) mixed frozen berries (plus some more)
60ml Pflanzenöl
50g brauner Zucker
1 TL Vanille Extrakt
1 Ei (L)
60g Schmand
60ml frisch gebrühter Espresso
120ml Buttermilch
160g Dinkelmehl (Type 630)
30g Backkakao
1 1/2 TL Backpulver
1/4 TL Salz
120g Zartbitterschokolade, grob gehackt
250g TK-Beeren, gemischt (plus ein paar mehr)
DIRECTIONS / ZUBEREITUNG
2. Mix the vegetable oil, brown sugar, vanilla extract, and egg in a large bowl until light and fluffy. Add the sour cream and mix in. Add the espresso and buttermilk and stir to combine. In a second bowl mix the flour, cocoa powder, baking powder, and salt until well combined. Add to the bowl with the wet ingredients and mix until just combined. Add about 2/3 of the chopped chocolate and the frozen berries and fold in. Divide the batter between the paper liners, press some frozen berries into the batter (optional) and sprinkle with the remaining chopped chocolate. Bake the muffins for about 5 minutes, then reduce the heat to 350°F (180°C) and continue baking for about 30-34 minutes or until a toothpick inserted into the center of the muffins comes out clean. Take out of the oven, remove from the muffin tin and let cool down completely on a wire rack.
2. Pflanzenöl, Zucker, Vanille Extrakt und das Ei in einer großen Schüssel verrühren, bis die Masse luftig und schaumig aussieht. Schmand dazugeben und unterrühren. Espresso und Buttermilch dazugeben und alles gut verrühren. In einer zweiten Schüssel Mehl, Kakaopulver, Backpulver und Salz vermischen, dann zur Schüssel mit den feuchten Zutaten dazugeben und nur kurz unterrühren. Etwa 2/3 der gehackten Schokolade und die gefrorenen Beeren dazugeben und unterheben. Den Teig auf die Papierförmchen verteilen, einige zusätzliche Beeren in den Teig drücken (optional) und mit der verbliebenen gehackten Schokolade bestreuen. Die Muffins etwa 5 Minuten backen, dann die Temperatur des Ofens auf 180°C (350°F) reduzieren und etwa 30-34 Minuten weiterbacken – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Muffins aus dem Ofen nehmen, aus der Form lösen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Berry Muffins
- Prep Time: 00:15
- Cook Time: 00:34
- Total Time: 00:50
- Yield: 8 1x
- Category: Muffins
- Cuisine: America
- Diet: Vegetarian
Description
Chocolate and berries are a great combination – that’s why these Double Chocolate Berry Muffins are soo extremely delicious ;)
Ingredients
1/4 cup (60ml) vegetable oil
1/4 cup (50g) brown sugar
1 tsp. vanilla extract
1 large egg
1/4 cup (60g) sour cream
1/4 cup (60ml) hot freshly brewed espresso
1/2 cup (120ml) buttermilk
1 1/4 cups (160g) spelt flour
1/4 cup (30g) cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
4.2 oz. (120g) semi-sweet chocolate, coarsely chopped
9 oz. (250g) mixed frozen berries (plus some more)
Instructions
1. Preheat the oven to 425ºF (220ºC). Line a muffin tin with 8 tulip paper liners* and set aside. Chop the chocolate coarsely. Brew the espresso and set it aside.
2. Mix the vegetable oil, brown sugar, vanilla extract, and egg in a large bowl until light and fluffy. Add the sour cream and mix in. Add the espresso and buttermilk and stir to combine. In a second bowl mix the flour, cocoa powder, baking powder, and salt until well combined. Add to the bowl with the wet ingredients and mix until just combined. Add about 2/3 of the chopped chocolate and the frozen berries and fold in. Divide the batter between the paper liners, press some frozen berries into the batter (optional) and sprinkle with the remaining chopped chocolate. Bake the muffins for about 5 minutes, then reduce the heat to 350°F (180°C) and continue baking for about 30-34 minutes or until a toothpick inserted into the center of the muffins comes out clean. Take out of the oven, remove from the muffin tin and let cool down completely on a wire rack.
Notes
Enjoy baking!
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