Chocolate and Walnut Mini Muffins

I've always wondered whether there is any difference between cupcakes & muffins. At first I thought they were both the same, maybe it was named differently in different regions or countries. So I did a little research online and gathered whatever information I could.

Actually there's not much of a difference. If you frost the final product, they both look and taste almost the same. The little difference that there is..... lies in the way they are prepared.

Cupcakes have the butter and sugar creamed together before adding other ingredients one at a time, while muffins throw everything in at once and mix it together. Probably that's why cupcakes are light & airy and muffins are much denser. Muffins are available in both savoury varieties, such as cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours.

Cupcakes or muffins......My kids like them both. Especially if it is chocolate.

So here I'm sharing a quick and easy recipe of a chocolate mini muffins with walnuts that I prepare very often. I've used mini silicon cups as moulds instead of a muffin pan. I've felt they are more easier to handle and clean, and once done the muffins come out easily. It's up to you if you'd like to use cupcake/ muffin liners, I generally don't use them. For me it's just a decorative item, and I use it when I'm giving away or gifting to someone or when there is a special occasion.

Here's the recipe:

Ingredients:

1 1/2 - 2 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs lightly beaten
1 cup milk
1 cup butter melted
1 tsp vanilla extract
1/2 cup chocolate chips

Method:

1. Preheat oven to 180°C.
2. Combine the flour, sugar, cocoa, baking powder, soda and salt in a medium bowl. Whisk to blend.
3. Add the eggs, milk, vanilla extract and melted butter. Stir until just blended. Stir in the chocolate chips. Spoon into the silicone cups.
4. Bake until puffed and a toothpick inserted in centre comes clean; this should take about 18 to 20 minutes.
5. Invert and cool completely.

You may frost these or eat them as it is.....Miss J generally finishes off half of the batch before I even frost. The muffins stay well for about 3-4 days when stored in an air tight container.

Next time try adding some chocolate chips for that extra chocolaty flavour.