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Seamlessly blending sweet savory ingredients, this Small-Batch is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own. ¾ cup (180 grams) water, room temperature (70°F/21°C to 75°F/24°C) 1 tablespoon (14 grams) plus 4 teaspoons (20 grams) extra-virgin olive oil, divided 2 cups (254 grams) bread flour 1½ teaspoons (4.5 […] LEGGI TUTTO
Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!
Table of Contents
What’s the Secret to Moist Chocolate Muffins?
Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!
What You’ll Need To Make Chocolate Muffins:
All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.
How to Make Chocolate Muffins
Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
Equipment You Will Need:
Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray.
Tips For Success
Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients. If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!
How to Store Them
These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness.
More Muffin Recipes to Try:
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Perfectly Moist Chocolate Muffins
Author: Shelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Yield: 16 standard sized muffins
Category: Muffins
Method: Oven
Cuisine: Breakfast
Description
These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!
Ingredients
Scale
1x2x3x
1 3/4 cup all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
1/2 cup whole milk, room temperature
Optional – 1 tablespoon instant coffee granules *see note
3/4 cup sour cream, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup vegetable oil
2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
Serve warm or at room temperature.
Notes
*Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together.
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days
Keywords: cookies and cups, chocolate muffins, muffin recipe
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Every household needs a great biscuit recipe. Let these heavenly Butter Swim Biscuits be yours! Baked golden in butter, these homemade buttermilk biscuits are soft, flaky and moist with crispy edges.
If you love biscuits, don’t forget to try my Skillet Biscuits recipe. They are an ALL TIME favorite in my house!
Table of Contents
Soft and Buttery Homemade Biscuits
These biscuits are literally swimming in butter. Butter underneath, butter on top, made with buttermilk – all this to say, these homemade biscuits taste DELICIOUS. Soft butter swim biscuits are one of our favorite sides. These buttermilk biscuits are tender and moist beneath a buttery, crisp surface, ready in 30 minutes or less! Sweet enough to spread with jam for breakfast, yet also perfect for soaking up the savory flavors of chilis and stews.
What’s Special About Butter Swim Biscuits?
What is a butter swim biscuit, you ask? These classic biscuits are special in that they’re exceptionally moist, soft, and full of flavor. This is because they’re cooked in butter that steams as the dough bakes, trapping pockets of air inside. Thanks to these air pockets, as the dough cools off, you’re left with a biscuit that’s crazy-light and flaky in texture. I like to think of a butter swim biscuit as a croissant’s hearty, pan-baked, low-maintenance cousin.
Ingredients You’ll Need
You’ll need just six ingredients to make these simple and incredibly tasty butter swim biscuits from scratch. Here’s an overview, with the full details waiting in the recipe card:
Butter: I use salted butter for this recipe for the extra flavor. All Purpose Flour: I use regular all-purpose flour for the most consistent results.Baking Powder: You can’t have light, fluffy biscuits without it!Granulated Sugar: Sugar gives these buttery biscuits just a hint of sweetness.Kosher SaltButtermilk: Buttermilk brings all its glorious sweet-tangy flavor to these butter swim biscuits. You can use store bought buttermilk, or see the tips section later on for an easy substitute.
How to Make the Best Buttermilk Biscuits
This flaky biscuit recipe is SO easy. I can’t wait for you to try it for yourself. Here’s what you need to do:
Melt the Butter: First, you’ll warm up the pan and melt the first butter layer. While you prepare the biscuit batter, place the cubed butter into a 9×9 baking pan and pop the pan in the oven while it preheats. Make sure to check on it every so often, to make sure the butter doesn’t overheat.
Make the Batter: Whisk together the dry ingredients, and then add in the buttermilk. Use a wooden spoon to bring the batter together into a stick dough. Be careful to not over mix!
Assemble the Biscuits: Take your pan with the melted butter out of the oven, and transfer the biscuit dough into the pan over top of the butter. Spread the dough out to the sides using a spatula or the wooden spoon from earlier. Lastly, cover the top of the biscuit dough with additional melted butter – this helps the dough bake up all delicious and golden.
Bake: Before you place the biscuits into the oven, use a knife to cut the unbaked dough into 9 even-sized squares. Finally, you’ll send your butter swim biscuits back for a quick dip in the oven (about 20 minutes or so), until the tops are crisp and golden brown.
Tips for Success
These butter swim biscuits are some of the most fluffy and delicious biscuits I’ve ever tasted. Here are some tips to make sure yours come out just as irresistible:
Don’t Burn the Butter: Not all ovens are the same, so keep an eye on your butter while it’s melting in the baking pan. You don’t want boiling butter, just nicely melted.Serve Warm: These biscuits are best served warm from the oven, or at least warmed back up before serving to really taste the buttery goodness.Use a Different Pan: If you prefer a thicker biscuit, you can bake these in an 8×8 pan. Just follow the recipe as directed and increase the baking time to 20 to 23 minutes instead. See the variations section below for more ways to adapt this recipe!No Buttermilk in the Fridge?: No problem. You can make an easy substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it rest for 5 minutes and voila! Buttermilk in a pinch.
Variation Ideas
Sure, these biscuits are living their best life just as they are. But mixing it up a little never hurts. Here are some variation ideas for butter swim biscuits:
Thicker Biscuits: As mentioned in the section above, making this recipe in an 8×8 baking dish will yield a thicker biscuit. Don’t forget to increase the baking time!Herbed Butter Biscuits: Stir your choice of fresh herbs into the butter before melting and baking. Good options are thyme, rosemary, tarragon, and fennel seeds.Gluten Free Biscuits: These buttermilk biscuits can easily be made gluten free by swapping the regular all-purpose flour for gluten free flours.
Serving Suggestions
If the thought of these butter swim biscuits has you salivating already, just wait until you see them in action. Here are some simple and scrumptious ways to enjoy your butter biscuits:
Serve these at breakfast sliced open and smeared with fruit jam or preserves, or drizzled with maple syrup.Use these biscuits to make extra buttery, mini breakfast sandwiches. Top them with an egg cooked to your liking, along with crispy bacon and melted cheese. Or use these biscuits in place of the Hawaiian rolls in this recipe for Maple Sausage Breakfast Sliders. Send your biscuits swimming again, this time in white sausage gravy, for easy homemade biscuits and gravy.These buttery crisp biscuits are wonderful to serve with hearty soups, stews, chili, and saucy dishes as a way to mop up all the flavor. We love to serve them with Old Fashioned Brunswick Stew, Chunky Beef Chili and Slow Cooker Beef Tips. They’re also just as delicious as a bread side next to Crockpot Mashed Potatoes, Crispy Air Fryer Chicken Tenders, and Air Fryer Asparagus or other roasted veggies as a family-friendly meal. Enjoy these biscuits topped with Apple Cider Caramel Sauce for a sweet and buttery treat.
Storage and Reheating
Leftover butter swim biscuits are easy to keep in the fridge for up to 4 to 5 days. Just place them in an airtight container, and reheat them whenever you’re craving something buttery and delicious (in my case, this is all the time, but I digress).
To reheat the biscuits, pop them back into the oven on low for about 10 minutes until they’re warmed through. Otherwise the microwave can speed things up, just reheat the biscuits on high for 30 seconds or so.
Can I Freeze These?
Yes! To freeze these butter swim biscuits, I like to wrap them individually in foil or plastic wrap, and then place them together into a freezer bag. When stored airtight, they’ll keep frozen for up to 2 months. Thaw the butter biscuits in the fridge overnight or on the countertop for a bit before reheating and serving.
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Butter Swim Biscuits
Author: Shelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 9 biscuits 1x
Category: Bread
Method: Oven
Cuisine: American
Description
Baked golden in butter, these heavenly Butter Swim Biscuits are soft and moist with crispy edges. The ultimate buttermilk biscuit recipe!
Ingredients
Scale
1x2x3x
1/2 cup salted butter, plus additional melted butter for pouring on top of the batter
2 1/2 cups all purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
Instructions
Place butter in a 9×9 pan. Turn the oven to preheat to 450°F. Place the pan in the oven as it preheats allowing the butter to melt and the pan to heat up.
In a large bowl whisk together the flour, baking powder, sugar, and salt.
Add in the buttermilk and using a wooden spoon, stir together to combine. A sticky dough will form.
Remove the pan from the oven when the butter has melted and spread the dough on top of the melted butter in the pan. Use the spoon or a spatula to evenly spread the dough out to the sides of the pan. Cover the top of the batter with additional melted butter, this helps the top bake up golden.
Using a knife cut the raw dough into 9 biscuits before baking. Place the pan back in the oven and bake for 18 – 20 minutes until golden brown.
Notes
Best served warm.
You can also bake these in an 8×8 pan for a thicker biscuit. Follow the instructions as written but increase the bake time to 20 – 23 minutes.
Keywords: buttermilk biscuits, butter biscuits, homemade buttermilk biscuits
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This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck.
This Peanut Butter Cup Poke Cake is simple enough for a beginner baker, but impressive enough for company. And what’s better? It bakes up in a 13×9 dish so it will serve a dozen or more hungry guests. If you’re making it for a smaller group, such as your immediate household, then leftovers keep well. In fact, this cake improves upon standing 24 hours.
What’s old is new again!
There’s nothing better than a creamed butter cake, if you ask me. In my search for a butter-based 13×9 chocolate cake, I found they were few and far between. Nearly every cookbook scoured and website visited used the same oil-based formula. While I know that will make a tender cake, it does not have the flavor or texture that butter cake has. My search ended with a family recipe from 1946. This old fashioned chocolate cake has the perfect texture that stands up to a heavy dose of chocolate syrup. It is moist and a wonderful base for just about any frosting or topping.
Set a timer for 5 minutes, then cream the butter and sugar together until fluffy. This is important, and will give the cake velvety texture.
Any unsweet cocoa will do.
Stir the dry ingredients together. I use and recommend unsweet dark cocoa powder for this recipe. However, you can use whatever unsweet cocoa powder you have on hand. The original recipe calls for standard unsweet cocoa, but the dark chocolate cocoa gives the cake a chocolaty boost!
Alternate the dry ingredients with whole milk (at room temperature). End with the flour mixture and beat together until just combined. Scrape down the bowl and fold together any pockets of flour that might be hiding out.
13×9 love.
Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly into a greased 13×9 dish. Bake until puffed and well set. A toothpick tester inserted near the center of the cake should come out clean when done.
True to its name.
Use the handle end of a wooden spoon to poke holes in the cake, well spaced. I can’t brag enough about this cake’s texture for this specific technique. It holds up so well and soaks in all the syrup without becoming soggy.
Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a very moist, rich, flavorful cake. I think I’m its biggest fan!
Fluffy peanut butter buttercream.
The frosting is little more than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you can use large Reese’s cups and chop them a little finer.
Drizzle a little more chocolate syrup over the frosting and Reese’s cups, and you’re good to go! When I say this is a crowd-pleaser, I absolutely mean it. Grown-ups and kids alike will love this!
Related recipe: Peanut Butter Cup Brownie Torte
This blog post is sponsored by Go Bold With Butter! View their other recipes right here.
Peanut Butter Cup Poke Cake
Heather Baird
This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.
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Prep Time 15 minsCook Time 40 minsTotal Time 55 mins
Course DessertCuisine American
Servings 12
Equipment13×9 baking dishwooden spoon
Ingredients US CustomaryMetric Chocolate cake2/3 cup unsalted butter softened1 2/3 cups granulated sugar3 large eggs2 cups all-purpose flour2/3 cup unsweet dark cocoa powder1 1/4 teaspoons baking soda1 teaspoon fine grain salt1 1/3 cups whole milk at room temperature1 cup chocolate syrupWhipped peanut butter frosting and toppings1/2 cup unsalted butter softened1 1/4 cups creamy peanut butter2 cups confectioners’ sugarMilk or cream to thin20 whole mini peanut butter cups coarsely chopped1/4 cup chocolate syrup
Instructions Chocolate cakePreheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).Add the eggs one at a time. Beat well after each addition.In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.Whipped peanut butter frosting and toppingsIn the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.Store cake covered with plastic wrap at room temperature for up to 3 days.
NotesIf you’re in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.
Reese’s peanut butter is sold in jars in the peanut butter section -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.
For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.
Use your favorite brand of chocolate syrup for this cake. Hershey’s syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.
Keyword chocolate butter cake, chocolate cake, creamy peanut butter, peanut butter dessert, peanut butter lover cake, poke cake, reese’s cake, reese’s peanut butter, reese’s peanut butter cups, reese’s poke cake
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