[Recipe] Rich Double Chocolate Muffins Using Airfryer
If you love rich and moist double chocolate muffins, you have come to the right recipe.
These muffins always win praises from my guests and even my mother-in-law who is pretty particular about her food. Surprisingly easy to bake, I like how this no-fail recipe can also be done really fast and even by a first-time baker or children. Just some simple mixes and viola - these beautiful black beauties are ready!
Double Chocolate Muffin Recipe
Yield: 12 muffins
Ingredients
(A)
1 egg, beaten
145g coconut milk
65g oil
1 tsp vanilla extract
(B)
210g sugar
140g plain flour
55g unsweetened cocoa powder (I like Hershey's)
55g chocolate baking buttons
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
(C)
145ml boiling water
1 sachet of instant coffee powder (without milk and sugar)
(D)
50g walnuts, crushed
50g semi sweet chocolate chips (I like Hershey's)
Directions
1) Preheat.
Preheat airfryer at 160 degrees.
2) Combine.
Combine ingredients in (A).
3) Combine.
Combine ingredients in (B). Dig a well in the centre.
4) Combine.
Make hot coffee using the ingredients in (C).
5) Combine.
Mix (A) and (C) together. Combine well. These are your wet ingredients.
6) Mix.
Add the wet ingredients into dry ingredients (A). Mix well until there are no lumps.
Tips: The batter will look thin and runny at this stage, but don't worry - it's okay.
7) Pour.
Pour the batter into 12 muffin cups. The batter should fill up about 80% of each muffin cup.
8) Bake.
Bake the muffins in airfryer at 150 degrees for 15 min. Check that the toothpick comes out clean, otherwise continue baking for a few more minutes.
Enjoy!
For more muffin recipes using the airfryer, click here.
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