Double Chocolate Muffins (2024)

FAQs

What is the secret to moist muffins? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

There are 486 calories in 1 Stück (120 g) of Starbucks Double Chocolate Muffin. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This is true — cupcakes have more sugar and fat (oil, butter, or dairy). In fact, the ratio of sugar, fat, and eggs to flour can be up to double that of a muffin.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Rest the Muffin Batter

Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference. When you rest the muffin batter, the flour has time to absorb more of the wet ingredients.

The American Heart Association suggests consuming between 50 grams and 70 grams of total fat per day, and no more than 16 grams of saturated fat, to reduce the risk of heart disease. Costco chocolate muffins are also high in carbohydrates with 79 grams total, and 48 grams coming from sugar.

How many calories in a Dave's Bakery double chocolate muffin? ›

Dave's Baking Co Double Chocolate Chip Muffin (1 muffin) contains 42g total carbs, 41g net carbs, 8g fat, 3g protein, and 249 calories.

Walmart Double Chocolate Muffin (1 muffin) contains 47g total carbs, 44g net carbs, 17g fat, 5g protein, and 350 calories.

But, in terms of nutritional value, the cookie, unless it is huge and dense, will likely have less calories than a muffin. Ideally, make a healthier homemade cookie or muffin yourself.

In fact, the pastries are a pitiful source of almost every other vitamin and mineral, except for vitamin K: Muffins pack a full 49% of your daily value, whereas doughnuts only have 8%. But doughnuts come surging back into the lead, with slightly less cholesterol and sodium.

English muffins are healthier options than plain bagels, since English muffins contain less carbohydrates, sodium, calories, and sugar than bagels. Similar to whole wheat English muffins, the nutritional value of a bagel can be increased by opting for a whole wheat bagel.

Some recipes will even recommend adding in greek yogurt or buttermilk to bump up the moisture. Then, to properly add the wet ingredients to the dry, create a well in the center of the dry ingredients and slowly begin pouring the wet ingredients in the center.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.