Chocolate muffins with rum

Category: Bakery products
Chocolate muffins with rum

Ingredients

Separately dry ingredients:
Flour 1 glass
Sugar 100 g
Vanilla sugar 1 sachet
Cocoa 2 tbsp. l with a slide
Black chocolate 60 g
Baking powder 1 tsp with a slide
Salt pinch
____
Separately liquid ingredients:
Vegetable oil 80 g
Sour cream 120 g
Small eggs 2 pcs
Rum 1 tbsp. l
or
Rum essence + 1 tbsp. l sour cream 5 drops
____
White chocolate (coconut) 6 cubes

Cooking method

  • 1. Mix dry ingredients by rubbing dark chocolate on a coarse grater.
  • 2. Mix liquid ingredients separately.
  • 3. We turn on the oven for heating at 180 C
  • 4. Fill the cupcake paper into the mold (or cover it with butter without paper).
  • 5. Pour liquid components into dry ones, mix.
  • 6. Immediately pour into molds.
  • 7. Break the white chocolate into small sticks and insert on top.

  • Now you definitely need to give the already spread muffins stand for 10 minutes.

  • We set to bake for 20 minutes.
  • We take it out carefully, they are very delicate and airy!

The dish is designed for

12 pieces

Time for preparing:

20 + 20 minutes

Note

Chocolate muffins with rum

Chocolate muffins with rum

Lisss's
julifera, I made muffins, the little guy really liked

I have a couple of questions. please tell me vegetable oil exactly 80 grams, not milliliters? I could clearly hear the taste of butter in the finished muffins

and also, if you can, weigh how much sour cream goes .. they turned out to be not as round-correct as yours, but for some reason such torn humps .. the dough was not steep, the consistency was like sour cream 20%, I don’t understand , what..

I liked the little ones, I will bake again, so I would like to correct my mistakes

julifera
Quote: Lisss's

julifera, I made muffins, the little guy really liked
Likewise, my main connoisseur is also my son, although he is no longer quite small

Quote: Lisss's

vegetable oil exactly 80 grams, not milliliters? I could clearly hear the taste of butter in the finished muffins
Was the oil really refined?
I would not use unrefined at all, it is too fragrant.
I think it's not scary if you replace 20 grams with sour cream - 1 tbsp. the spoon

Quote: Lisss's

and also, if you can, weigh how much sour cream goes ..
I will try, maybe even today I will, if I have time, and I will also put less oil.

Quote: Lisss's

they turned out to be not as round-correct as yours, but for some reason with such torn humps .. the dough was not steep, the consistency was like sour cream 20%, I don't understand what it is ..
So this is
I just wanted them to turn out to be volcanoes, but they came out even, just doubled and that's it.
I also had 20% sour cream, maybe yours is sour and the reaction turned out more powerful?
I had the same dough consistency.
And sometimes the evenness of the roof depends on the temperature of the oven, as far as I remember, I was a little underheated, in a hurry, as I put muffins in it, so it immediately fell by 170.

Quote: Lisss's

I liked the little ones, I will bake some more, so I would like to correct my mistakes
Except for the extra taste of butter, truncated is ok
Lisss's
the oil was deodorized corn, I always bake muffins on it, olive deodorized zhaaalko ..

ok, I'll just reduce the oil by 20 grams, then .. I'll wait for sour cream
julifera
Quote: Lisss's

the butter was deodorized corn, I always bake muffins on it

I have such a corn, I didn't do it on it because it is much fatter
A couple of times I used it for frying as much as I usually take sunflower and as a result the dishes turned out to be too fatty. So you need less of it.
Not, after all, the company is a big deal, rearranged muffins in its list of evening to do in the first place

I intended:

6 tbsp. tablespoons of sour cream - 120 grams (added in the recipe)

Going over one spoon was balanced by a shortage of another - as a result, on average, clearly - 20 grams per spoon.
julifera
Lisss's - did you insert a piece of chocolate into the top? can I carve a slide with chocolate?
Lisss's
I have Lily's discs of white chocolate, sprinkled on top - it exploded anyway

about corn - I pour it into muffins from Lyudmila from LJ, according to the recipe - it's normal, there is no aftertaste, that's why I asked ..

julifera, thanks for the sour cream!
julifera
Here is the oil reduction option:

- poured butter 80-20 = 60 grams
- I did not replace sour cream at all, the dough came out a little thicker
- the oven temperature was kept stable at 190
- I inserted white chocolate in an even larger slice, it all went inside

Finally, now they are not greasy, and not as wet inside as the previous ones, I don't understand - either because of less oil, or because of 190 degrees ...
We went up in the same way, straight and I don't know how to make a slide, hmm ...

Chocolate muffins with rum
Lyusi
julifera Huge thank you for the recipe !! I did it several times already, everyone really liked it! Only my muffins turn out to be somehow loose, not as beautiful as yours. What's the secret?? I don't add rum, maybe because of this ?? My report with Lilichkin drops:
Chocolate muffins with rum
julifera
Lyusichka - healthier, awesome muffins turned out

Well I, too, without rum, Toko gurgle 5 drops of rum essence, I don't think that it affects anything other than taste and smell.

As I understand it, the drops are not stuck in, but they are sprinkled from above, or maybe I have flat ones because I stuff large pieces of white chocolate deeper into the middle and they quench them up with a slide?
Lyusi
julifera The children put the drops on top, and in the previous ones I put white chocolate inside and the muffins were also loose. But it doesn’t matter, the IMPORTANT thing is that they are very tasty with both white chocolate and drops! So THANKS!
Chocolate muffins with rum

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