Best 4 Fabios Bacon Chocolate Muffins Recipes

FABIO'S BACON CHOCOLATE MUFFINS

Steps:

• 1. Heat the oven to 350 degrees. Bring water to boil in a medium saucepan. Place both chocolates and butter in a glass or metal bowl, and place the bowl over the saucepan of boiling water. Mix until butter and chocolate are melted and smooth. In a large bowl, whisk the eggs and sugar until light and fluffy. Chop bacon into small pieces. Add the melted butter and chocolate to the eggs and sugar, and whisk till blended. Add bacon, and then fold in flour. Using a medium sized ice-cream scoop, scoop batter into lined muffin tins and fill about ¾ full. Bake for about 30 minutes, until muffins rise slightly, and the tops crack.
• 2. Remove from pan and cool for 10-15 minutes. MANGIA!!
• 3. Chocolate 101 o Buy unsweetened chocolate before you buy bittersweet or semi-sweet: while unsweetened can always get sweeter, you can never take the sugar out of the others. o Cocoa powder quickly becomes chocolate with the quick addition of butter and sugar. o Never substitute milk chocolate for melting recipes calling for something else: the milk solids will affect the recipe. o When melting chocolate, always chop it up first so that it melts evenly. Also, when melting chocolate over direct heat, be sure to use a LOW temperature. Sweet and Salty: So Happy Together! A hint of salt makes sweet treats taste better: salt awakens our taste buds, making them that much more receptive to sweetness. The proper balance makes two favorites, bacon and chocolate, taste even better than they would on their own. How to make a perfectly textured muffin: temper the chocolate slowly so it's incorporated into the butter evenly. Whisk the sugar into the eggs aggressively, to make sure it's incorporated evenly. That way when you combine the two, you'll have a perfect texture FABIO VIVANI'S recipe

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SAVORY BACON, CHEDDAR AND SCALLION MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 12-cup muffin pan or a giant 6-cup muffin pan with butter.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Heat the 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions and cook until slightly wilted, 2 to 3 minutes. Remove from heat and set aside.
• Whisk the egg, broth, milk, olive oil, sugar, mustard and salt in a large bowl. Gently stir in the flour and baking powder until evenly combined.
• Fold in the cheese, cooked scallions and cooked bacon.
• Divide the mixture among the muffin cups and bake until the muffins puff up, are golden around the edges and a toothpick inserted into the center comes out clean, about 20 minutes for a 12-cup muffin pan or 25 to 27 minutes for a giant 6-cup muffin pan.
• Let the muffins cool 5 minutes in the pan, then invert onto a wire a rack before serving.

CHOCOLATE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
• Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
• Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.