How to make chocolate muffins. Chocolate muffins. Recipe step by step. Kefir muffins with chocolate chips
There are countless recipes for muffins with chocolate inside - these include baking with chocolate chips, and with crushed pieces of the bar, and with liquid chocolate. And if you add cocoa to the dough, you will get a real chocolate madness for those with a sweet tooth. The right to be called the birthplace of muffins is disputed by two countries - France and Germany. The French claim that muffins are their sweet bread (moufflet), and the Germans are sure that these products are nothing more than one of the varieties of ancient pastries (muffe).
Muffins according to classic recipes in silicone molds
Muffins can be called a “lazy cupcake,” just like charlotte is a “lazy sponge cake.” Muffins are baked in small molds (sometimes in disposable paper molds); traditionally, part of the flour in muffins is replaced with starch (ideally corn) for greater crumbliness. The proportions there are more free than in muffins; warm milk, syrup and other flavorings can be added to the dough. The mixing procedure is also simpler: All liquid ingredients (butter, eggs, milk, syrup) are mixed together, all dry ingredients (sugar, flour, baking powder) are mixed in a separate bowl, then everything is combined, but it is not necessary to beat the entire mass until a homogeneous structure - muffins are not capricious. They are baked at a temperature of 160–165 degrees for the same 20–25 minutes.
Muffins – this is just a field for culinary experiments. Instead of jam, you can fill them with “toffee” – boiled condensed milk, bananas, dates, pieces. When preparing muffins with chocolate according to classic recipes, you can add almonds or other nuts, all kinds of spices, pieces of chocolate, cognac, liqueur, and rum to the dough. And every time you will get a special taste!
Many people like to bake such cupcakes in disposable paper molds. Just remember that muffins with chocolate according to this recipe must be placed in silicone molds, otherwise they will lose their shape. When serving, you don’t have to remove the paper – it serves as a decoration for the baked goods.
Powdered sugar, icing with various additives, chocolate, and confiture (if your muffins are fruit-based) are suitable for decorating muffins.
Another find for food lovers: salty muffins that can be filled with cheese, smoked meats (both meat and fish), mushrooms, cottage cheese with salt and herbs. Ukrainian-style muffins can be filled with salted lard or lard, and Russian-style muffins can be filled with red caviar. For salty muffins, dill cream (beat dill with lemon juice and salt in a blender) or tartar sauce (for fish muffins) is suitable as a glaze.
You can also make a large family cupcake with filling (not liquid) using the muffin recipe.
I would like to say separately about the use of soda as a baking powder. Quite often, instead of the promised splendor, we risk getting a not-so-pleasant soda taste in our baked goods. The popular idea of quenching soda with vinegar or kefir is not so good, because the reaction with the release of gas occurs already during the quenching process and this soda will no longer bring any benefit to your dough. If you do not want to use dry baking powder, and you are more accustomed to working with soda, then mix it dry with a few grains citric acid and add this mixture to the dough, then the reaction will occur in it. But in general, whether for pancakes or biscuits and muffins, baking powder is a completely unnecessary thing.
Below you can find recipes for chocolate muffins and step-by-step photos of making cupcakes.
Recipes for making chocolate muffins in a slow cooker
Here you will learn how to make chocolate muffins at home using a slow cooker instead of an oven.
Sweet cupcakes with chocolate filling(muffins)
Ingredients:
- Flour: 1 cup.
- Sugar: ⅔ cup.
- Egg: 3 pcs.
- Butter: 100 g.
- Baking powder: 1 sachet.
- Zest of 1 lemon.
- Vanillin: ½ sachet.
- Liquid chocolate: ½ cup.
- Cinnamon (powder): to taste.
Preparation:
Beat eggs together with sugar.
Add butter, baking powder, vanillin and flour. Grate the lemon zest on a fine grater and add to the dough. Mix everything well.
Fill a silicone mold for chocolate muffins in a slow cooker or disposable (not metal!) molds about ⅓ full with dough.
Place some thick chocolate in the center.
Place the top layer of dough (the same as the bottom), starting from the edges of the molds.
The molds should be filled ⅔ full or a little more.
Place the molds in the multicooker and turn on the HEAT mode for 10 minutes.
Bake chocolate muffins in a slow cooker according to this recipe in the BAKE mode for 60 minutes.
Chocolate-sea buckthorn muffins in a slow cooker
Ingredients:
75 g butter, 100 g sugar, 50 g frozen sea buckthorn, 80 g flour, 1 egg, ½ tsp. baking powder, 1 tbsp. l. (for berries) flour, 1 tsp. vanilla essence, 40 g chocolate chips, 4 muffin cups
Preparation :
1. To prepare chocolate muffins according to this recipe, you need to prepare the butter and egg in advance so that their temperature is equal to room temperature.
2. Mix baking powder and 80 g of flour, sift the mixture.
3. Dry the thawed berries well and roll in 1 tbsp. l. flour.
4. Grind the butter, gradually mixing in the sugar.
5. When the sugar dissolves, add the egg, vanilla essence and mix thoroughly.
6. Add the flour mixture in several additions, stirring with a spatula. Then add chocolate chips and mix again.
7. Place half of the prepared dough into the molds, arrange the berries in them, lightly pressing them into the dough with your finger, and place the remaining dough on top. The molds should be two-thirds full.
8. Select the BAKING program in the menu, set the time to 1 hour 10 minutes.
9. Preheat the multicooker for 10 minutes with the lid open.
10. Place the molds on the bottom of the multicooker bowl, close the lid and set the pressure to “0”.
ADVICE:
Do not fill the molds to the top with batter to prevent the muffins from sticking together.
Do not stir the berries into the batter if you want them to remain whole.
Look at the photos of recipes for chocolate muffins prepared in a slow cooker:
Muffins with chocolate inside: step-by-step recipes with photos and videos
Here are step-by-step recipes for muffins with chocolate inside and various additives.
Muffins with nuts and chocolate
Ingredients:
- Flour – 250 g
- Baking powder – 10 g
- Peeled walnuts – 150 g
- Chocolate – 180 g
- Eggs – 3 pcs.
- Sugar – 200 g
- Vanilla sugar – 10 g
- Vegetable oil – 120 ml
- Sour milk or curdled milk – 180 ml
Preparation:
Before making chocolate muffins, you need to mix flour, baking powder, crushed walnuts and chocolate.
In another bowl, mix eggs with sugar and vanilla sugar, add vegetable oil and sour milk or yogurt, mix well.
Pour the egg-milk mixture into the flour and stir until smooth.
Fill silicone or greased metal muffin tins 1/4 full with the prepared dough and bake for 20–25 minutes at 180°C.
As you can see in the photo, muffins with chocolate inside according to this recipe look very appetizing:
Chocolate muffins “Polar Star”
Ingredients:
- Confectionery crumbs for sprinkling (see recipe below)
- 100 g butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ cup milk
- ¼ cup sour cream
- 1 tsp. vanilla extract
- 200 g chocolate
Preparation:
1. Before preparing chocolate muffins, you need to preheat the oven to 190 °C. Place paper capsules into 12 muffin tins.
2. Prepare crumbs for sprinkling as described below. Set aside.
3. Using a hand mixer, cream the butter and sugar together in a large bowl. Add eggs, beating thoroughly.
4. In a separate bowl, mix flour with baking powder and salt. Gradually add this dry mixture to the butter-sugar mass, alternating with milk, sour cream and vanilla extract. Knead until smooth.
5. Carefully add chopped chocolate.
6. To make the muffins tall, fill each mold almost to the top with dough. Sprinkle generously with crumbs.
7. Bake for 25–30 minutes, then stick a splinter into the middle of one muffin. If the muffins are ready, the dough will not stick and the splinter will remain dry. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
For this chocolate chip muffins recipe you will need crumb topping:
- ½ cup granulated sugar
- ¼ cup flour
- ¼ cup frozen butter, finely chopped
- 2 tsp. cinnamon
Preparation:
Place all ingredients in a blender and blend at high speed until the mixture begins to crumble into dense crumbs. Sprinkle muffins as directed in recipe.
Watch the video recipe for making chocolate muffins to better understand baking technology:
How to make delicious chocolate muffins at home
Chocolate muffins with pine nuts
Ingredients:
500 g flour, 150 g margarine, 250 g sugar, 100 g peeled pine nuts, 2 tbsp. spoons of cocoa, 5 eggs, 1 bag of vanilla sugar, 1 tablespoon lemon juice, 1 teaspoon grated lemon zest.
Cooking method:
Before making chocolate muffins with pine nuts, you need to grind eggs with sugar, add melted margarine, mix well. Add sifted flour, add vanilla sugar, cocoa, lemon juice and zest, knead into a homogeneous dough. Add pine nuts and stir.
Place the dough into molds lined with baking paper.
Bake the muffins in an oven preheated to 180°C for 20–25 minutes.
Muffins with chocolate glaze
Ingredients:
- box of cake mix
- 24 waffle ice cream cones
- 2 muffin tins, 12 pieces each
- jar of chocolate frosting
- confectionery topping
1. To make delicious chocolate muffins with this easy recipe, preheat the oven and make the cake batter according to the instructions on the box.
2. Place cups in muffin tin, then carefully fill cups with prepared batter.
3. Carefully place the pans in the oven and bake according to package instructions. Use a toothpick to check if the dough is baked.
4. Cool.
5. Once the cups have cooled completely, decorate them chocolate icing and sprinkles to make them look like real ice cream in cups.
The photo of recipes for chocolate muffins with chocolate shows all the stages of preparation:
How to make chocolate muffins with cocoa at home
Chocolate muffins
Ingredients:
Wheat flour – 100 g, corn starch – 50 g, sugar – 150 g, butter – 50 g, dark chocolate – 50 g, hot milk – 100 ml, eggs – 3 pieces, baking powder – 5-10 g.
Preparation:
To make this recipe for chocolate chip muffins, place the chopped chocolate bar and butter in a bowl, pour hot milk over them and stir until melted. Add eggs to the cooled mixture and beat. In a separate container, mix: flour, starch, sugar, baking powder. Then mix the liquid and dry ingredients together and pour the dough into the molds.
Bake at 165–170 degrees for 20–25 minutes.
Photos of recipes for muffins with chocolate pieces clearly demonstrate how such muffins are prepared:
Devil's Food Dark Chocolate Muffins
By treating regular cocoa with baking soda, these cupcakes take on a rich, dark chocolate color. Instead of regular cocoa, you can also use Dutch technology cocoa for this chocolate muffin recipe. In this case, the color will become even darker and the taste will be softer. You won't notice any difference in texture. So, how to make chocolate muffins at home using simple ingredients?
Ingredients:
For 18 cupcakes, 6.5 cm in diameter:
- ½ cup unsweetened cocoa
- 1 cup boiling water
- 2 cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup softened butter
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla
Preparation:
1. Before making chocolate muffins, preheat the oven to 175°C.
2. Lightly grease or spray muffin tins vegetable oil or insert paper baking capsules into them.
3. Place cocoa in a small bowl. Slowly add boiling water, stirring with a spoon until the mixture forms a smooth paste. Set aside until cool to lukewarm.
4. In another small bowl, whisk together flour, baking soda and salt.
5. In a medium bowl, beat the butter and sugar with a mixer (at medium speed).
6. Beat eggs into the butter mixture one at a time, add cooled cocoa and stir until smooth.
7. Add all the flour with soda and salt and mix until you get a homogeneous dough without traces of flour.
8. Using a measuring cup or ice cream scoop, scoop the batter into the cups, filling them three-quarters full.
9. Bake for 15 minutes or until done. Check doneness with a toothpick: if it comes out clean, the muffins are ready.
Simple recipes for making chocolate muffins with liquid chocolate inside
Easy chocolate muffins recipe
Ingredients:
250 g flour, 125 g sugar, 1 teaspoon slaked soda, 2 eggs, 2 tbsp. spoons of vegetable oil, 60 g butter, 1 glass of milk, 150 g coconut, 100 g chocolate.
Preparation:
To make muffins with liquid chocolate according to this recipe, you need to mix butter, sugar, milk, eggs and mix. Add flour, soda, coconut, raspberries. The dough should be creamy. Grease the baking pans and pour the dough into them. Bake in the oven for 15-20 minutes.
Muffins with chocolate and chokeberry
Ingredients:
For the test:
- 2 cups chokeberry berries,
- 100 g butter,
- 180 g dark chocolate
- 100 g sugar,
- half a glass of milk,
- 2 eggs
- 200 g flour,
- 2 teaspoons baking powder,
- 2 teaspoons vanilla sugar.
For the glaze:
- 100 g powdered sugar,
- half a glass of chokeberry berries.
Cooking method:
To make muffins with liquid chocolate inside according to this recipe, turn on the oven to preheat to 200 ° C, grease muffin tins or insert paper molds into them. Mix flour with vanilla sugar and baking powder. Beat softened butter and sugar until fluffy, add eggs one at a time, then flour, and finally berries with chopped chocolate. Place the dough in the molds two-thirds of the way up and bake for about 20 minutes. After cooling, cover the finished muffins with glaze.
To prepare the glaze for chocolate muffins with chocolate inside according to this recipe, crush the berries (this is conveniently done with an immersion blender), add a tablespoon of water and strain through a sieve. Mix with powdered sugar until it reaches the consistency of sour cream.
Easy Blueberry Chocolate Muffins
Ingredients:
Makes 8–10 muffins
- 1 glass whole grain flour
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup (or less) maple syrup, sugar or honey
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 glass oat milk
- 1 cup blueberries, fresh or frozen (wild blueberries, if you can find them, are ideal)
- 200 g liquid chocolate
Preparation:
1. Preheat oven to 200°C.
2. To make this recipe for chocolate muffins with liquid chocolate, combine the first six ingredients in a large bowl.
3. Place the remaining ingredients in the center. Gently stir the dough from the center to the edges until smooth. Don't overdo it.
4. Spoon batter into nonstick muffin cups (or spray regular muffin cups with plant-based nonstick cooking spray). Bake for 25 minutes or until the muffins are darkened on top.
Muffins with chocolate inside
Ingredients for 12 muffins:
- 100 gr. oils room temperature(if I need it quickly, then the butter can be cut into pieces and put in the microwave for 10-20 seconds, the main thing is that it becomes soft)
- 100 gr. Sahara
- 2 large eggs
- 170 gr. flour
- 2 tsp. baking powder
- 2 tbsp. l. cocoa
- 12 pieces dark or white chocolate
Preparation:
Preheat the oven to 190 degrees.
In a bowl, mix butter, sugar, eggs, and sift in flour, baking powder, and cocoa. Mix everything with a mixer. If your dough turns out dense (this depends on the flour), then add a couple of tablespoons of milk.
Place half of the batter into the muffin tin. Place a piece of chocolate on top of each mold and cover with the remaining dough.
Place in the oven for 20-25 minutes. Cool the finished muffins a little and sprinkle with powdered sugar.
How to bake chocolate raisin muffins
Muffins with dark chocolate and raisins
Ingredients:
- wheat flour – 200 g;
- dark chocolate - 1 large bar;
- granulated sugar – 70 g;
- cocoa powder – 2 tbsp. l.;
- chicken eggs – 3 pcs;
- butter – 150 g;
- baking powder – 2 tsp;
- vanilla sugar – 1 tsp;
- seedless raisins - half a glass.
Preparation:
Grind butter at room temperature in a bowl with eggs, cocoa and granulated sugar. Then add the diced chocolate bar and mix. After this, add baking powder, vanilla, flour and knead the dough.
Dry the washed raisins and mix with a small amount flour so that they are evenly distributed over butter dough. Place into the dough and mix again.
Place the prepared dough into small greased, metal, paper or silicone molds(in the latter case, you can simply sprinkle with water), filling approximately two-thirds of the volume.
Before baking chocolate muffins, you need to preheat the oven to 180-200°C. Bake the cupcakes until done, about 20-25 minutes. Then we take the finished muffins out of the oven and decorate the top with glaze, sprinkles, powder, etc.
Chocolate muffins from Yulia Vysotskaya with chocolate pieces inside and recipe photo
In order to bake chocolate muffins according to Yulia Vysotskaya’s recipe, you will need:
- 100 g dark chocolate
- 50 g white chocolate
- 100 g butter
- 3 eggs
- 40 g brown sugar
- 2 tbsp. spoons of flour
- 1 teaspoon baking powder
- pinch ground coffee
Cooking method:
Preheat the oven to 190°C. Break the chocolate into pieces and place in a small saucepan, add butter and put on fire. Combine the egg with sugar and beat with a mixer until the sugar is completely dissolved. Add flour, baking powder, ground coffee and continue whisking. Then add melted chocolate and butter to the egg mixture and beat until smooth. Divide the dough into small molds (if the molds are not silicone, grease them with oil). White chocolate break into pieces and stick a few pieces of white chocolate into each mold with dough. Place the cupcakes in the preheated oven for 15-20 minutes. Serve the muffins with chocolate pieces inside, prepared according to Yulia Vysotskaya’s recipe, after cooling well.
Banana muffins: recipe and photo of muffins with chocolate and banana
Ingredients:
- Flour: 225 grams;
- Cocoa: 3 tablespoons;
- Bananas: 3 pieces;
- Chicken eggs: 2 pieces;
- Sugar: 100 g or to taste;
- Vegetable oil: 125 ml;
- Soda: 1 teaspoon.
Preparation:
Step 1: preparing bananas.
Peel the bananas and place them on a plate. We arm ourselves with a fork or potato masher and grind the banana pulp into puree.
Step 2: prepare the eggs.
Wash the eggs under hot running water and break them into a separate plate. Pour in sugar and vegetable oil and beat with a whisk until smooth. Then pour it into the banana puree and mix everything thoroughly with a tablespoon.
Step 3: preparing the dough.
Pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide, convenient bowl and mix. You need to sift in order to get rid of lumps, and also to enrich the dough with oxygen, because this way the baked goods will turn out even more airy and tender.
Pour the sweet banana mixture into the flour and whisk everything thoroughly using a whisk or mixer. The batter should be uniform in color and without lumps.
Step 4: form muffins.
Carefully coat the baking dish with butter or vegetable oil or, as in our case, lay out paper molds. Then spread the prepared dough with a tablespoon, filling the molds about 2/3, because our dough will rise a little. And you can move on to baking.
Step 5: bake muffins.
Preheat the oven to 220 degrees Celsius and only after that, place the mold in the oven. Bake the muffins until fully cooked for 15 - 20 minutes. During this time they should rise and become covered with a beautiful crust. And you can check readiness with a toothpick, skewer or fork. If, when inserting a skewer, there remains a mark from raw dough, this means that the baking is not ready yet, and if it is dry, then feel free to turn off the oven and take out the pan, helping yourself with oven mitts.
Leave the muffins with banana and chocolate prepared according to this recipe to cool to room temperature for 10 - 15 minutes.
Step 6: Serve banana chocolate muffins.
Cooled banana chocolate muffins can be served in paper molds or without them, but certainly on a beautiful tray or on a wide platter. You can decorate the dessert with powdered sugar or tender butter cream, in any case, the cupcakes turn out incredibly fragrant and very tasty. Would be good as a drink hot chocolate, tea or milk.
And finally - photo banana muffins with chocolate, prepared according to the recipe presented above:
Chocolate muffins
For lovers of chocolate and delicious baked goods - delicate chocolate muffins filled with melted chocolate inside. Serve warm.
- 1.5 cups flour (in case you have a 200g culinary scale)
- 3 eggs
- 0.5 cups sugar (80 g)
- 150 g butter
- 2 tablespoons cocoa powder
- chocolate bar (90-100 g), preferably dark
- baking powder or soda, which will need to be quenched 1.5 teaspoons
Recipe
- Mix cocoa powder with two tablespoons of sugar, otherwise there may be lumps in the dough. At this stage you can also add a little vanilla sugar if desired.
- Add the remaining sugar, eggs and grind until smooth.
- Add softened butter. You can take it out of the refrigerator in advance or cut it into several pieces and warm it up a little in microwave oven.
- Gradually, stirring, add flour.
- Add baking powder or baking soda quenched with lemon juice or vinegar.
- Preparing muffin tins. Lubricate metal and paper with vegetable oil. Silicone ones can simply be lightly sprinkled with cold water.
- Fill the molds halfway with dough.
- Divide the chocolate into twelve approximately equal parts.
- Place a piece of chocolate in the center of each mold with dough.
- Fill with the remaining dough. It should take up 2/3 of the volume.
- The specified amount of dough should yield twelve delicious chocolate muffins if the molds are standard.
- Place the chocolate muffins in the oven preheated to 190 degrees.
- Bake until done. Approximately 20 – 30 minutes. We don’t open the oven earlier, after 20 minutes. The muffins should rise. In about seven minutes they are ready.
My family eats chocolate muffins warm, when the chocolate inside is still liquid.
Check out the striped recipe
Muffins are small round dough products with or without filling. Nowadays, any housewife who practices baking in the kitchen can make delicious chocolate muffins at home, prepared with the addition of cocoa powder or chocolate. But there is no limit to perfection, there is always room for improvement.
How to cook
Some people mistakenly believe that muffins are the same as cupcakes.
This is not so - its “brother” differs from the cupcake in a more liquid consistency of the dough and the possible presence of filling.
In addition, a muffin is easier to prepare - for a cake the dough takes a long time to grind, but for a muffin it is simply mixed quickly.
Traditionally, only raisins and candied fruits are added to the cupcake, and muffins are prepared with a variety of fillings, even with liquid ones - from berries, melted chocolate, curd cream. They even make savory products, for example.
Classic recipe
This recipe can be called basic. Try experimenting by adding a banana (then increase the amount of flour to 200 g) - you will get fragrant chocolate-banana muffins.
Products:
- white flour, well sifted, finely ground – 150 g
- sugar – 100 g
- milk – 50 ml
- eggs – 2 pcs.
- butter – 50 g
- dark or milk chocolate – 50 g
- vanillin - on the tip of a knife
- baking powder for dough – 1 tsp.
Preparation:
- The peculiarity of preparing muffins of all types is that First all the dry ingredients are mixed, then all the liquid ones, then they are combined, and the resulting dough is poured into molds.
- Flour, sugar, vanillin and baking powder need to be mixed. Some recipes recommend using sugar instead of powdered sugar, and after mixing, sift the dry products again through a fine sieve. Practice has shown that muffins turn out well even without additional sifting.
- Melt the chocolate and butter in the microwave or in a water bath, mix with milk and eggs.
- Combine dry and wet ingredients together and pour into baking containers. Place in the oven for 20 minutes. Temperature – 180-200 degrees.
Chocolate and coffee
Muffins with the aroma and taste of coffee are easy to make based on traditional recipe, if instead regular milk take brewed coffee.
In this version, the product will require an increase in the amount of sugar by 1.5-2 times.
To understand exactly how much sugar is needed, it should be dissolved in the finished coffee and tasted.
To prepare coffee for the dough, you need to heat 50 ml of milk almost to a boil, add a teaspoon of ground coffee, stir, boil and set aside.
Repeat boiling 2 more times at one minute intervals. Strain thoroughly several times, add sugar. Cool and use.
Curd chocolate muffins
You can mix cottage cheese with sugar, vanilla and use it instead of filling - very appetizing.
Or replace one egg from the recipe with 2 tablespoons of fresh fat cottage cheese. Then proceed according to the usual scheme.
The cottage cheese itself can be either whipped in a blender or, on the contrary, just mixed lightly.
In the first case, the taste of cottage cheese will not be noticeable, the baked goods themselves will simply be more moist and aromatic.
In the second, because of the pieces you come across, you will definitely feel the curd accents.
Attention!
Do not take cottage cheese with grains - its consistency should be soft and buttery, without hard lumps.
Chocolate raisin muffins
Sweet pastries have always been popular both on ordinary days and on holidays. If on holidays all housewives bake complex cakes and all kinds of pies, then on weekdays you can afford more simple recipes, but no less tasty. 
To simple and at the same time delicious recipes sweet pastries I especially like muffins with raisins, because the dough for them is prepared quickly, they don’t bake for long, and as a result the family is happy.
Ingredients:
Recipe information
- Cuisine:European
- Type of dish: baked goods, dessert
- Cooking method: in the oven
- Servings:12
- 40 min
- flour – 400 g
- milk – 125 g
- eggs – 4 pcs.
- granulated sugar– 300 g
- raisins – 200 g
- butter – 200 g
- vanilla sugar – ½ tsp.
- cocoa – 4 tbsp. l.
- baking powder – 10 g (1 sachet).
Cooking method:
I mix eggs (whites and yolks) with granulated sugar, or even more, I beat them with a mixer to get a fluffy egg mass, which in appearance will resemble a biscuit base. I also don’t forget about vanilla sugar. 
The whiter the egg mass, the fluffier the dough will be, which means it will be filled with bubbles of beaten egg whites and sugar. 
Then I add the melted butter, which has been left in the room for more than 2 hours, in medium pieces to the dough. The softened butter will be well beaten with a mixer and the dough will become homogeneous. 
Now I pour milk (I don’t heat it for this recipe) at room temperature into the dough to make the dough more tasty. Milk fat It will also make baked goods softer. Beat all the ingredients again with a mixer. 
I sprinkle the sifted air flour and add baking powder. Gradually knead the medium-thick dough, stirring with a spoon. 
The last step is adding cocoa. 
And finally I add some zest. There should be a lot of them. Everyone wants to get raisins, so I don’t feel sorry for them, I sprinkle in a few handfuls. 
On silicone molds (I coat them lightly vegetable oil) pour the dough, it will be approximately like thick sour cream. I fill the molds ¾ full and they are now ready for baking. 
I bake for 20-25 minutes so that the dessert becomes fluffy and properly browned. The top may crack slightly. This indicates that the muffins are baked and ready to be removed from the oven. 
Remove the cooled muffins from the molds and place on a serving platter. 
I make sure to brew tea and coffee for those who want it, and serve ready-made baked goods to the table. 
With liquid filling
The recipe for this dessert has become legendary - all fans of delicious and simple pastries have probably tried it.
I like several filling options.
What we need:
- white flour – 170 g
- sugar – 100 g
- milk – 50 ml
- eggs – 2 pcs.
- butter – 50 g
- cocoa powder – 2 tbsp.
- vanillin - to taste
- baking powder for dough – 1 tsp. without top.
How to bake:
- Melt the butter, heat the milk, mix, add the eggs and mix again. Combine dry products. Knead the dough.
- Due to the increased volume of flour, the dough will be slightly thicker than in classic recipe. This is necessary so that the filling does not fall down. The secret of this product is that a little more than half of the portion of dough is poured into a baking container, then the filling is put in, and the rest of the portion is poured on top. Now about the liquid center.
Chocolate filling
- If you want a completely liquid center, then you need to break the chocolate, put it in a thick plastic bag, add cream (1/4 of the volume of chocolate) and melt it in hot water. Do not boil: the bag may begin to melt. Cut off the tip of the bag and pour some chocolate onto the dough in the mold. The remaining glaze can be painted on ready-made baked goods patterns.
- If you want a thicker filling, it’s good to use dark, milk or white chocolate chips. Nuts go perfectly with it, coconut flakes.
Cherry filling
Squeeze fresh or thawed cherries with a wooden spatula and drain the juice. Beat in a blender with sugar and use.
Orange filling
It is made from orange jam or orange curd cream. To make the cream, beat the orange in a blender and squeeze out the juice. Mix the squeezed mass with fatty cottage cheese, add sugar to taste. If you replace the orange in the cream with a banana, there is no need to add sugar to the cream.
Chocolate Chip Recipe
This is an option for true chocolate lovers.
Products:
- flour – 170 g
- sugar – 100 g
- milk – 50 ml
- eggs – 2 pcs.
- butter – 50 g
- chocolate to taste – 50 g
- vanillin,
- baking powder for dough.
Preparation steps:
- We make the dough according to the classical scheme. Milk can be replaced with kefir or sour cream, the dough will rise better with them and the baked goods will be more fluffy.
- The chocolate needs to be melted in a bag. The dough is poured into the mold gradually, in layers, with a few drops of melted chocolate dripping onto each layer. Do not drip onto the top layer, because the chocolate will flow under the influence of temperature.
- To obtain chips, chocolate, on the contrary, is frozen and thinly planed with a sharp knife. Then sprinkle some chips onto the dough layer, maybe mixed with nuts.
- It’s convenient to bake these in a regular ceramic mug in the microwave - 10 minutes and the delicious dessert is ready for tea.
To the hostess in the piggy bank
- For muffins, muffins, and cupcakes, you need to use warm products. Heat the milk, melt or soften the butter at room temperature, remove the eggs from the refrigerator a couple of hours before cooking or warm them in hot (not boiling!) water.
- It is convenient to bake products in paper molds, greased and dusted with flour.
- If you choose silicone molds, it is better to take embossed ones, then the finished product will have beautiful shape flower, heart or other figure. Metal molds are less suitable and baked goods often burn in them.
- You need to fill no more than a third of the mold with dough, since it expands greatly in volume.
- You can bake muffins in the oven and microwave. Silicone molds are good for the oven, metal ones are a little worse because they get very hot. Cooking time in the first case is 15-20 minutes, in the second – about 10.
- Paper and silicone ones are suitable for the microwave, and ordinary small-volume tea cups are also often used. The main thing is that the design on the cup is not made using metal coating.
Useful video
If you are watching your figure, I suggest baking unusual diet muffins. Recipe in this video:
The magic of chocolate extends to our whole family; we love any baked goods with the addition of chocolate. Muffins are a special pleasure because they are easy to prepare: without a mixer, without dancing with a tambourine in the oven - stir, pour into molds and are ready in 20 minutes delicious dessert for tea. Today we’ll make chocolate ones with the addition of banana. Fragrant, tasty, not boring. Anyone who is addicted to chocolate, save the recipe and try it soon.
I even have them in my piggy bank; they will serve as a hearty snack on the road.
Ingredients: (this quantity makes 20 pieces)
- Cocoa powder - 50 g
- Flour - 330 g
- Baking powder - 1 tbsp. l.
- Soda - 1/2 tsp.
- Sugar - 180 g
- Butter - 100 g
- Low-fat sour cream 15% (or natural yogurt) - 250 g
- Eggs - 2 pieces (small) or one large
- Banana – 1 piece
- Chopped chocolate - 100 g (you can use heat-stable chocolate drops)
How to make chocolate muffins (step-by-step recipe with photos)
First, mix all the dry ingredients in a large convenient bowl: flour (330 g), quality cocoa powder (50 g), baking powder (1 tbsp), baking soda (1/2 tsp) and granulated sugar (180 g) .
Now mix all the ingredients with a mixer at the lowest speed or with a whisk.
In another cup, mash one large banana or two medium-sized ones. I mash it with a fork until it is almost liquid, you can cut it into pieces and turn the banana in a blender. If you don't get a homogeneous mixture, don't worry, everything will work out anyway.
Now beat two eggs into a bowl.
Heat the butter until liquid in the microwave or in a saucepan on the stove. Cool slightly so that it is not hot when you add it to the dough.
Add yogurt (250 g) to the liquid ingredients, as well as chopped chocolate. You can add finely crushed nuts, dried cherries and any other additives to your taste to this dough. You don't have to add anything.
Mix and combine with dry ingredients. Stir again until smooth.
The result is a thick dough that needs to be distributed into paper muffin capsules. If you use silicone molds, you can do without paper backings.
Attention! Do not fill the molds completely; the dough should occupy 3/4 of the volume of the mold.
It is convenient to use a pastry bag or an ice cream spoon for pipetting (this way an equal amount of dough gets into the molds and they turn out even and the same size). If you spoon out the dough using a regular spoon, choose one with the sharpest possible tip so that the dough hits the target.
Preheat the oven to 180 C. Send the muffins to bake for 17-20 minutes. We check the readiness of the baked goods with a wooden toothpick, which must be inserted deep into the muffin and pulled out. If there are no wet lumps of dough on the toothpick, the muffins are ready.
For baking we use the “Top-Bottom” mode.
Keep the baked muffins in the pans for 4-5 minutes, then remove them to a wire rack and let them cool completely.
The brownie texture of the cupcakes is amazing! Crumbly, moist, tender. The photo below shows a cross-section of a chocolate muffin.
Chocolate muffins with peanut butter
In this recipe, the muffins are denser in structure, but no less tasty. I usually cook them with peanut butter, but you can use any nut butter, the most important thing is to choose a thicker one so that the filling does not fall to the bottom.
So, to make muffins we will need:
- Sugar - 180 g
- Eggs – 3 large size CO category
- Flour - 100 g
- Cocoa powder - 80 g
- Butter – 160 g
- Nut butter - to taste
How to make chocolate muffins with nut butter
Break the eggs into a bowl and stir with a mixer.
Now add granulated sugar (very tasty if you use brown sugar). You can make it based on white sugar or combine several varieties into a mixture.
Now thoroughly beat the mixture until fluffy and light (usually it increases in volume by 2-3 times.) I turn on the mixer at medium speed.
Sift the dry ingredients into the dough: flour (100 g), cocoa powder (80 g).
Alkalized cocoa is excellent for baking; such powder has a rich taste and color, and is noticeably more aromatic and tastier in baked goods.
We continue to work with the mixer.
Then melt the butter (160 g) in a saucepan or in the microwave. Add butter in a thin stream along the side of the bowl.
Stir the dough again until smooth.
Now you need to transfer the dough into a pastry bag (although you can put it in molds using a regular spoon).
To bake muffins, use any mold: silicone, small muffin molds, etc.
Now you need to pour the dough into each mold 1/2 of the volume, add the filling, then fill it with dough again.
My home peanut butter has a structure like plasticine, so I easily molded small balls from it (the size of a large hazelnut). Cover the top again chocolate dough.
In total, the mold should be filled to 3/4 of its volume. Even though there is no baking powder in the batter, the muffins will rise a little in the oven.
Bake portioned desserts in a well-heated oven for 15-20 minutes. We use a temperature of 180-190 C, “Top-bottom” mode.
We check readiness with a wooden stick (it should come out dry from the dough) or by simply pressing on the surface of the muffin - it should spring back under your fingertip.
Do not keep the finished muffins in the molds for a long time so that they become as juicy as possible. If you don't plan to serve them right away, you can pack them in cling film each dessert and put it in the refrigerator. This will make them even tastier!
I wish you successful experiments in the kitchen! Share your feedback on the recipe in the comments, I will be very pleased.
If you post photos on Instagram, please include the tag #pirogeevo or #pirogeevo so that I can find your photos online. Thank you!
For all video lovers, I recorded a detailed video recipe for chocolate muffins, I invite you to watch!
Crisp, the most delicate dough, melt-in-your-mouth center. Chocolate muffins are truly a heavenly delight!
– very unpretentious and at the same time extremely rare delicious treat. Airy, porous, as if soaked in chocolate, these little fragrant “cupcakes” will turn any ordinary day into a holiday, and at any holiday, especially for children, they will be a table decoration.
In addition, they are prepared simply and quickly. Even unexpected guests can be pleased with such baked goods: 15 minutes - and the dough is ready, the muffins are already in the oven. Another 15 minutes - and a cloud of seductive chocolate aroma hovers around the house... And then who wouldn’t agree that homemade baking– the most delicious, especially if it contains chocolate?
In this article we will tell you how to make chocolate muffins at home and share the most popular recipes for this incredibly delicious dessert.
5 recipes for making chocolate muffins
Recipe 1. Chocolate muffins with raisins and nuts - satisfying
Ingredients: 75 g sugar, 215 g wheat flour, 100 g of natural dark chocolate, 28 g of cocoa, 150 g of butter, 2 teaspoons of baking powder, half a teaspoon of salt, a pinch of nutmeg, 3 eggs, half a teaspoon of vanilla sugar, half a glass of seedless raisins, half a glass of coarsely chopped walnuts.
Grease the molds with oil in advance. Melt the chocolate in a steam bath along with butter. While the chocolate is cooling, rinse the raisins, soak in hot water for 10 minutes, then dry on paper towels and roll in flour. Sift the flour along with cocoa and baking powder, add salt, sugar, nuts, nutmeg, raisins and vanilla sugar. Beat the eggs and combine with the cooled chocolate. Then pour the wet mixture into the bowl with the dry ingredients. Stir until the flour is moistened, but not for long. Ready dough Fill the molds 2/3 full. Bake for 18-20 minutes at 200º.
Recipe 2. Chocolate banana muffins with bran - healthy
Ingredients: 1 egg, 50 ml refined vegetable oil, 2 small bananas, 1 teaspoon lemon juice, 2 tablespoons bran, 3 tablespoons cocoa, 50 g seedless raisins, 150 g whole grain flour, 30 g dark dark chocolate, 1/ 2 teaspoons baking soda, 1/2 teaspoon baking powder, pinch of salt, 1 tablespoon natural honey (or brown sugar).
Grease the molds in advance. Puree the banana pulp and lightly sprinkle with lemon juice. Soak the raisins for 10 minutes in hot water, then dry and roll in flour. Melt the chocolate along with honey (or brown sugar) in a steam bath. While the honey-chocolate mixture is cooling, beat the egg, pour in the vegetable oil and whisk again. After this, add banana puree and mix well again. Sift the flour along with soda, baking powder and cocoa in a separate bowl, add salt, bran and raisins. Then pour the wet mixture into the dry ingredients and stir gently until the flour is moistened. The dough should remain lumpy. Bake for 15-18 minutes at 180º, filling the molds 2/3 full. In this recipe, it is important not to dry out the muffins.
Recipe 3. Chocolate muffins in a slow cooker - quick
Ingredients: 250 g flour, 100 g bitter dark chocolate, 100 g butter, 100 g sugar, a pinch of salt, 2 teaspoons baking powder, a pinch of vanilla sugar (or a couple of drops of vanilla essence), 3 medium eggs.
Melt the butter in a microwave oven or in a slow cooker in the “Steam” mode. Chop the chocolate into small pieces with a knife. Grind the butter with sugar and eggs until smooth, add the chocolate pieces and mix gently. In a deep bowl, mix the sifted flour with salt, vanilla sugar and baking powder, and then pour the egg-chocolate component into the resulting mixture. The dough should be medium thick, like pancakes, with lumps, so you don’t need to knead it for a long time. Grease the molds with oil, fill 2/3 with dough, place on the bottom of the multicooker bowl and turn it on to the “Warm” mode for 5 minutes. Then set the “Baking” mode for 40 minutes. Check the readiness of the cakes with a toothpick and, if necessary, bake for another 10-15 minutes. Serve with fresh berries, homemade jam or seasonal fruits. The resulting muffins are very soft and tender, but you only need to cook them according to the recipe given in a slow cooker. The cupcakes will harden very hard in the oven.
Recipe 4. Chocolate muffins with curd filling– festive
You will need: 75 g sugar, a bar of dark chocolate, a pinch of vanilla sugar, a pinch of salt, 250 g curd mass(with raisins, dried apricots or candied cherry), 1 egg, 100 ml milk, 200 g flour, 3 tablespoons sour cream, 1 tablespoon cocoa, 50 g butter, 3 tablespoons refined vegetable oil, 2 teaspoons baking powder, spices ( nutmeg, ginger, cardamom - on the tip of a knife) as desired.
Chocolate – 80 g (leave a few pieces for decoration) melt in a steam bath along with butter. While the chocolate mixture is cooling, grease the molds with butter. Beat the egg with vegetable oil, pour in sour cream, milk and whisk well again. In another bowl, mix all the bulk ingredients: sifted flour with cocoa, soda and baking powder, sugar, vanilla sugar, salt and spices. Add the chocolate mixture to them. Gently mix and place 1 tablespoon of dough in each mold, 1 tablespoon of curd mass on top, and another layer of dough. As a result, the molds should be 2/3 full. Sprinkle each muffin with grated chocolate and bake for 15-18 minutes at 200º. Instead of curd mass, you can use boiled condensed milk, chocolate pieces, fresh berries or thick jam.
Recipe 5. Chocolate muffins with cherries and white chocolate - delicious
Ingredients: 150 g dark dark chocolate (with at least 70% cocoa content), 100 g white chocolate, 100 g butter, 250 g sugar, 200 g sour cream, 2 eggs, 100 ml milk, 1 tablespoon cocoa, 1 teaspoon baking powder, a pinch of soda, 2 tablespoons of cognac, 280 g of flour, 200 g of cherries (frozen, pitted).
Using a silicone brush, grease the molds with oil. Melt the chocolate with butter in a steam bath. It is important that the container in which you will do this is completely dry and does not touch water. While the chocolate is cooling, beat the eggs, add milk, cognac, sour cream, and then add the chocolate-cream mixture that has cooled to room temperature. In another bowl, mix all the dry ingredients: sifted flour with cocoa, soda, salt, sugar and baking powder. Break the white chocolate into small pieces. Then pour the creamy chocolate mixture into the bowl with the flour mixture, stir, but not for long (you want there to be lumps left in the dough), add the cherries, chocolate and stir again. Fill the molds 3/4 full with the finished dough and place in a hot oven. Bake for 20-25 minutes at 180º.
Secrets of delicious chocolate muffins
1. To make the muffins a beautiful chocolate color (and not the color of coffee with milk), you need to add dark dark chocolate to the dough instead of cocoa powder. It must be high-quality, natural, with a cocoa content of at least 60-70%.
2. Sour berries, nuts, especially walnuts, boiled condensed milk, coconut flakes, cottage cheese, candied fruits, and spices - vanilla, cinnamon and nutmeg go well with chocolate dough. You can also add pieces of chocolate – white, black, milk – to the dough: it will melt during the cooking process, and the muffins will turn out beautiful when cut.
3. The main secret of delicious chocolate muffins is the correct order of mixing the ingredients: combine separately bulk products, separately – liquid, and then “wet” is added to the “dry” mixture. There is no need to knead the dough for a long time; there should be lumps in it. A few strokes with the spoon from bottom to top until all the flour is moistened and the dough is ready.
4. To ensure that the muffins have an appetizing crispy crust after baking, you need to sprinkle them with coarse sugar or chocolate chips. You can also melt half a bar of chocolate and pour it over already baked and cooled “cupcakes”: after hardening, it forms a thin crust that will break when bitten. Children really like this unusual effect.
5. It is better to bake chocolate muffins in silicone molds with a volume of no more than 100 ml.
Another beauty of chocolate muffins is that you will never get bored of them. The recipes for this baking are varied, and each has its own flavor. Chocolate muffins are prepared with berries, nuts, dried fruits, cottage cheese, condensed milk, mint, and this is not a complete list of toppings. You can “hide” any filling in chocolate dough, turning an ordinary cake into an exquisite dessert.
You can also buy silicone molds in the shape of hearts, roses, sunflowers, bells, butterflies, bears, gingerbread men, then your muffins will always be different. With such baked goods you can pamper your children, delight your friends, and surprise your guests, even the most demanding ones. With her, every tea party will turn into a real chocolate fairy tale!
