omg I love to hear this! I could truly yap on about my recipe development process forever so it's good to hear that people are into it! cant wait for you to bake these!
We are truly indebted to your service!! In step 3 of the filling instructions, what should we see the filling be doing “by approximately 1/3 its original volume”? Idk if there’s a word missing or if I’m just not processing words correctly rn lol
I can’t wait to make and eat these! Also, I had no idea that corn syrup is a divisive ingredient, we don’t have it here in the UK and would usually use golden syrup instead
omg i’ve had people message me UPSET that a recipe uses corn syrup for how processed it is. which okay then skip the recipe babes!! the big american “health” scare i guess
Hi there wonderful recipe really appreciate all the effort you put in! Just was curious are you using non fat milk powder?? And the milk part where you say you can sub cold coffee for the espresso powder are you saying if we don't have espresso powder we can skip it and instead of adding milk use the same amount of cold coffee in place of the milk? Thank you
Yes, nonfat milk powder, but I also tested a batch with buttermilk powder, because I had it on hand and it also worked great, and is full fat milk powder. So either actually works here :)
Yes! If you don't have espresso powder one hand you can skip that entirely and then use cold coffee in place of the milk!
When I heard about the muffins from the Olympics, I thought about how much I would like to try them! So thank you for making this recipe that I now have to try making for myself(maybe I’ll share with my husband and kids too)!
buttermilk is typically a good sub for sour cream though the thickness of the sour cream gives the batter the “heft” to hold up the chocolate chips. if you use buttermilk which is thinner it will still be delish but possibly the chunks will sink to the bottom!
So glad you like them and were able to share with neighbors! I tested the recipe so many times, I'm sure my neighbors were over the muffins after two days lol
Hey i just made them and let me tell you YOU ARE AMAZING they were incredible i didn't add the filling because they were chocolatey and sweet enough and the middle was gooey without it
Thanks for all your hard work! Great detective skills. One question I have is why do you have both milk powder and whole milk in the recipe? I understand the reason for the milk powder but I'm new to baking so I was wondering why not just substitute all of the liquid milk? Thanks for your time
I add the milk powder to give a softer texture to the muffin. The reason it's not replacing all the milk in the recipe is because you can really only get away with adding up to 7% milk powder to a recipe before it has an adverse affect and beings to absorb too much of the liquid and dry out the final product! Which at the point you'd have to rehydrate with more milk/water/sour cream etc which can also throw the balance of ingredients!
excellent! thanks for the information and taking the time to teach about how much milk powder I can add to my recipes. Also, I LOVED the way you added the amounts to add to the directions. That small change makes it do much easier than flipping back and forth looking for the amount to add.
I wish that could become the standard for all recipes. Great work!
The pastry cook I am now (mise en place before baking) writes for the pastry cook I once was (measuring ingredients as I went through a recipe) lol I do think if would be a great standard for recipe writers!
Thick greek yogurt or even creme fraiche is a perfect sub for sour cream. Buttermilk is also an option but in the context of this recipe it might make the batter too thin to suspend the weight of the chocolate chunks and they may sink!
wow i am awarding you a platinum medal for this🫡 i love the development details!!! huge respect
Same! 👏🏻
I’m having more fun listening to your process in these posts than I am in actually doing the baking-and I *love* baking. Can’t wait to try these!
omg I love to hear this! I could truly yap on about my recipe development process forever so it's good to hear that people are into it! cant wait for you to bake these!
We are truly indebted to your service!! In step 3 of the filling instructions, what should we see the filling be doing “by approximately 1/3 its original volume”? Idk if there’s a word missing or if I’m just not processing words correctly rn lol
it should thicken! so while it’s cooking and thickening it’ll reduce by 1/3 of its volume :)
thank you thank you!! this is going on my to-bake list ASAP (i just bought some brown liners hehe)
yum yum! 😋
I can’t wait to make and eat these! Also, I had no idea that corn syrup is a divisive ingredient, we don’t have it here in the UK and would usually use golden syrup instead
omg i’ve had people message me UPSET that a recipe uses corn syrup for how processed it is. which okay then skip the recipe babes!! the big american “health” scare i guess
People are so weird. If you’ve never had golden syrup please try to get your hands on some, it’s so delicious. Gotta be Tate & Lyell brand
I'll be getting some later.
You are doing the lord's work
It's what I was put here to do tbh
Hi there wonderful recipe really appreciate all the effort you put in! Just was curious are you using non fat milk powder?? And the milk part where you say you can sub cold coffee for the espresso powder are you saying if we don't have espresso powder we can skip it and instead of adding milk use the same amount of cold coffee in place of the milk? Thank you
Hey!!
Yes, nonfat milk powder, but I also tested a batch with buttermilk powder, because I had it on hand and it also worked great, and is full fat milk powder. So either actually works here :)
Yes! If you don't have espresso powder one hand you can skip that entirely and then use cold coffee in place of the milk!
ty!
Can I skip the milk powder? What can be a good replacement? What does the milk powder do in the recipe?
When I heard about the muffins from the Olympics, I thought about how much I would like to try them! So thank you for making this recipe that I now have to try making for myself(maybe I’ll share with my husband and kids too)!
Can't wait for you to try the recipe out! Make a double batch so you have enough to share (;
qq, are these baking time/temps for a conventional or convection oven? (or other lol)
tysm for the hard work also 🥺
great questions! they’re for a conventional oven :)
Hey what’s a good substitute for sour milk? Can I do buttermilk?
buttermilk is typically a good sub for sour cream though the thickness of the sour cream gives the batter the “heft” to hold up the chocolate chips. if you use buttermilk which is thinner it will still be delish but possibly the chunks will sink to the bottom!
Made a double batch at work and when I tell you everyone and myself were SWOONING! The collective ‘omgs’ were hilarious.
You are a queen!!
omg I love to hear it! so glad everyone enjoyed!! ♡
Made the recipe this morning and omg best chocolate muffins!!! Doubled the batch and sent some to three of our neighbors.
So glad you like them and were able to share with neighbors! I tested the recipe so many times, I'm sure my neighbors were over the muffins after two days lol
Instant subscribe! Chocolate muffins hold a special place in my heart...
They look absolutely incredible better than the olympics ones
+ can i skip the powdered milk? Or should i replace it with something and also in the filling if you don't add heavy cream it will not thicken right?
THANK YOU FOR THE RECIPE
You can skip the milk powder if it's not something you have available :)
If you skip the heavy cream in the fudge, it'll set up a little thicker without it actually!
Hope you enjoy it!! ♡
Hey i just made them and let me tell you YOU ARE AMAZING they were incredible i didn't add the filling because they were chocolatey and sweet enough and the middle was gooey without it
So THANK YOU
Thanks for all your hard work! Great detective skills. One question I have is why do you have both milk powder and whole milk in the recipe? I understand the reason for the milk powder but I'm new to baking so I was wondering why not just substitute all of the liquid milk? Thanks for your time
Don
Hey Don!
I add the milk powder to give a softer texture to the muffin. The reason it's not replacing all the milk in the recipe is because you can really only get away with adding up to 7% milk powder to a recipe before it has an adverse affect and beings to absorb too much of the liquid and dry out the final product! Which at the point you'd have to rehydrate with more milk/water/sour cream etc which can also throw the balance of ingredients!
Hope you find that helpful!
Thank you!
excellent! thanks for the information and taking the time to teach about how much milk powder I can add to my recipes. Also, I LOVED the way you added the amounts to add to the directions. That small change makes it do much easier than flipping back and forth looking for the amount to add.
I wish that could become the standard for all recipes. Great work!
The pastry cook I am now (mise en place before baking) writes for the pastry cook I once was (measuring ingredients as I went through a recipe) lol I do think if would be a great standard for recipe writers!
you work fast, bless😩🙏🙏🙏🙏🙏thank you for helping us fulfill our mission
Will put aside all other responsibility to make muffins a top priority lol!
I’m so excited to try this recipe! My friend has been craving this! Is there anyway to substitute the sour cream?
Can't wait for you to try it out!
Thick greek yogurt or even creme fraiche is a perfect sub for sour cream. Buttermilk is also an option but in the context of this recipe it might make the batter too thin to suspend the weight of the chocolate chunks and they may sink!