Why did my muffins turn out too dry?!
Also if you have a better recipe for chocolate chocolate chip muffins, please feel free to share!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
Answers: I made chocolate chocolate chip muffins the other day. Got the recipe from foodnetwork.com. And they came out super dry and really no flavor. I copied the reciepe below and followed exactly. Anyone have any ideas why my muffins are dry and bland?
Also if you have a better recipe for chocolate chocolate chip muffins, please feel free to share!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases
Preheat the oven to 400 degrees F.
A lot of times people don't know how to properly meaure flour. You should first loosen your flour with a spoon of butter knife by stirring it arounf. Then take a spoon and just start spooning it into your measuring device. Do not Pack it down or it will add too much flour causing your product to become dry or hard. My friend used to pack her flour into her measuring cup and then always wondered why her stuff was so hard. I showed her the proper way and now everyone tells her how great her cooking is.
Another factor is electric ovens. I have found that when baking, If I fill a pie/bread tin with water ad set it down by the coils, it will help my product to remain moist.
Something else to do to your recipe would be to add a package of dry pudding mix or 1/4-1/2 cup applesauce to help it be moist as well.
The type/brand of cocoa powder has nothing to do with how your muffins turn out.
Hmm 400 F for 20 minutes.... If you put a cup of water in it, it will go dry as well. Try baking at 400F for 5 minutes and reduce to 356F (180C) for another 15 OR till muffin are dark and spongy. If you are making 10 muffins, it will take longer time but if you are making only 2 muffins it will be faster so keep a close eye on those muffins.
I'm not sure why they're dry, but my guess as to why they have no flavor is there isn't any SALT. I've never heard of a muffin recipe with no salt. Salt brings out flavor.
I don't know why they came out dry , because your recipe has 1/3 cup of oil and that should have made them moist.
Cocoa is good, oil ok, you could add another egg, if they were too dense as well. Did you sift flour? I would have used only 1 t bkg powder with the soda, or no soda just 2 t bkg powder. You are not using buttermilk. "Sour" milk requires soda. Relative humidity can affect the moisture content of the flour. If it is too dry in the air, the flour will be dry, need more moisture in batter. Do not beat, mix. they will be tough, beat egg tho, before adding.
Adding applesauce can help as well as make it more flavorful. To this recipe I would add 1/2c. No other change. Was your vanilla good? Old will break down, I like Mexican Vanilla. Good luck in the future.