The most chocolate muffins. Making classic chocolate muffins with cocoa. Muffins with liquid chocolate inside

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 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 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 now they are 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.

For amateurs homemade baked goods The list of favorite dishes invariably includes chocolate muffins; the recipe is simple. But the end result is a delicious, universal treat that has English roots. In its original form, it will ideally complement a family tea party, but if you spend a little time on decoration, it will turn out to be a wonderful dessert for the holiday. Moreover, it is not necessary to adhere only classic recipe, the use of fillings makes the taste of baked goods even more interesting.

Muffins with chocolate: subtleties of preparation

Housewives who are not advanced in culinary matters in most cases do not see the difference between portioned chocolate cupcakes and muffins, changing the names with peace of mind. In fact, the two dishes are really similar in appearance, but this is the only thing that unites them.

Muffins and cupcakes - what's the difference:

• kneading technology (muffins are lighter, contain fewer calories, while cupcakes are made from a figure-killing combination of flour - sugar - eggs);
• filling - the maximum that is added to the cupcake is raisins and nuts; in chocolate muffins, fillers are more often used;
• weight - the English dessert is much denser and heavier than the usual muffins;
• shape - cupcakes can be prepared in square, rectangular or ring containers, muffins are made only in small round molds.

To make a true chocolate English dessert, you need to strictly follow the preparation technology, because even mixing the products in a different order will lead to a loss of the aesthetic appeal of the baked goods (an airy golden brown crust will not form).

Cooking rules:

1. The majority of the mixture should be milk (or other dairy products) and eggs, and the butter and sugar content should be minimal.
2. Mix dry ingredients and liquids separately.
3. When combining two bases, pour the milk-egg mixture into the dry base, and not vice versa.
4. Beating during the preparation of chocolate muffins is unacceptable. The products are mixed with a regular spoon, and the presence of small lumps is welcome.
5. The ideal utensils for cooking are small silicone molds. Before baking, only their lower part is greased. This will allow the product to rise up and form a fluffy hat.

Note! Although the dessert initially turns out soft and fluffy, it quickly becomes stale. Unlike muffins, which can be stored in a sealed bag for several days, muffins should be eaten immediately.

Chocolate muffins: classic recipe

Having decided to master the preparation of the “chocolate muffins” dish, the classic recipe is worth studying first. If the base is successful, in the future you can try more complicated baking options. The main thing is to grasp the necessary structure characteristic of the product, which is best illustrated by the classics.

Ingredients:

• cocoa powder – 3 tbsp;
• concentrated chocolate (at least dark) – 50 g;
• milk – ½ tbsp.;
• sour cream – 60 g;
• butter – ½ standard pack;
• egg – 1 pc.;
• sifted flour – 150 g;
• baking powder - 1 pack;
• sugar – 90 g.

Cooking technique:

1. Make a dry batch (flour + cocoa + sugar + baking powder). The mixture should acquire a uniform chocolate shade.
2. Heat the broken tile over low heat, add butter and milk. Heat the ingredients to a boil, remembering to stir constantly.
3. Separately, beat the egg with sour cream.
4. Add the chocolate-cream mix to the dry mixture.
5. Combine with sour cream and egg cream, stir with a spoon until smooth.
6. Distribute the dough into oiled molds and bake in the oven at 180 degrees for 20-25 minutes.

Chocolate muffins recipe in silicone molds does not require additional lubrication vegetable oil, if you use disposable paper baskets.

Chocolate muffins with chocolate pieces

Muffins with chocolate inside, the recipe for which is discussed below, have more rich taste and a soft, viscous core. And the aroma that floats around the kitchen while baking is sure to attract everyone in the household to the table.

Ingredients:

• egg – 1 pc.;
• cocoa – 1 tbsp. with a slide;
• sifted flour – 130 g;
• weight oil – 70 g;
• milk – ¼ tbsp.;
• chocolate – 1 bar;
• baking powder - a pinch;
• sugar – 60 g.

You may need a few grams more flour (its stickiness determines everything).

Cooking technique:

1. Turn on the oven to preheat (required temperature 180 degrees).
2. Heat butter, cocoa, 1/3 of chocolate and milk until bubbles appear.
3. Beat the egg and add it to chocolate mass when it cools down a little. You should not perform such manipulations with hot ingredients, otherwise the white and yolk will curdle.
4. Mix flour with baking powder and sift in a heap. Add the main batch to it and combine until smooth.
5. Chop the rest of the tile (it is advisable that each piece is the same size).
6. Fill the molds with dough, distribute the resulting solid fragments, lightly pressing them into the workpiece and bake the muffins with chocolate in a preheated oven for 25 minutes.

By the way! When preparing dessert, fill the container 2/3 full. The product rises a lot, so if you neglect this rule, most of the muffin will slide onto the wire rack.

Masterpiece by Julia Vysotskaya

The TV presenter suggests making chocolate muffins from Yulia Vysotskaya, the recipe for which has firmly established itself on the menu of lovers of sweet desserts, in several ways.

1 step-by-step recipe

Ingredients:

• flour – 2-3 tbsp;
• chocolate - 100 gram bar (plus the same butter);
• eggs – 3 pcs.;
• brown sugar – 40 g;
• baking powder – 1 tsp.

Cooking technique:

1. Melt the broken tiles and the butter cut into pieces.
2. Lightly whisk the eggs and sugar. When they become covered with white foam, sift the flour with baking powder and mix.
3. Combine with chocolate base and beat.
4. Bake in silicone portion molds for half an hour.

Yulia Vysotskaya proposes to significantly disrupt classical technology. The kneading sequence is different, plus the ingredients are mixed using a mixer.

2 step-by-step recipe

Ingredients:

• flour – 2 tbsp;
• dark and white chocolate – 100 and 50 g, respectively;
• ground coffee and baking powder - 1 tsp each;
• eggs – 3 pcs.;
• butter – 100 g;
• cane sugar – 40 g.

Cooking technique:

1. Preheat the oven to 190 degrees.
2. Make the frosting from dark chocolate and butter.
3. Sprinkle the broken eggs with sugar, and then, without stopping mixing, add coffee, flour, and baking powder.
4. Pour in slightly cooled liquid chocolate and bring to a single structure.
5. Distribute the resulting dough into molds.
6. Break up white chocolate and drown its fragments in the blanks. The pieces must be completely immersed in the dough, otherwise there is a chance that they will curl.

This version of muffins takes a little less time to bake – 15-20 minutes. White chocolate gives them a pleasant, creamy taste, and the baked goods have a slightly moist texture.

Chocolate muffins with candied fruits

One of the popular ways to diversify classic cocoa muffins is to add pieces of candied fruit to them. A distinctive feature of the recipe is the absence of butter (its vegetable analogue is used).

Ingredients:

• flour – 1 tbsp.;
• eggs – 2 pcs.;
• baking powder and vanilla sugar - 10 g each;
• cocoa – 2 tbsp. with a slide;
• milk – 180 ml;
• candied fruits – 45 g;
• odorless vegetable oil – 80 ml;
• sugar – ½ tbsp.

Cooking technique:

1. Beat milk, eggs and butter until smooth.
2. Separately mix flour, cocoa, baking powder, regular and vanilla sugar.
3. Connect two bases.
4. Let the dough rest a bit. When small bubbles form on the surface (this is the effect of baking powder), add chopped candied fruits.
5. Bake in portion forms at classic 180 degrees and 30 minutes.

Chocolate banana muffins

Chocolate and banana muffins are a great way to add variety to family breakfasts.

Ingredients:

• flour – 140 g;
• ripe banana – 1 pc.;
• refined sunflower oil – 55 ml;
• cocoa – 30 g;
• sugar – 70 g;
• beaten eggs - 2 pcs.;
• baking powder – 1 tsp.

Cooking technique:

1. Mix egg, butter, sugar.
2. Puree the banana (preferably with a fork so that small pieces remain) and add to the liquid ingredients.
3. Separately, combine the remaining dry ingredients and pour the egg-banana mixture into them.
4. Distribute the dough among the molds and bake for 20 minutes at 180 degrees.

The banana component pleasantly dilutes the taste of chocolate. The sweetness present in it makes it possible to significantly reduce the amount of sugar, which makes the dessert healthier.

Chocolate muffins with cherries

The chocolate muffin recipe can be supplemented with almost any berries and fruits. Pairs perfectly with chocolate taste cherry.

Ingredients:

• dark chocolate – 80 g;
• flour – 1 tbsp.;
• frozen or fresh berry pitted – 100 g (plus the same amount of sugar);
• starch - ½ tbsp;
• fatty cow butter – 40 g;
• egg – 1 pc.;
• milk – 1 tbsp.;
• soda slaked with vinegar - 2 tsp.

Cooking technique:

1. Melt the chocolate mixed with butter, then cool slightly.
2. Beat the egg into the base, then add milk.
3. Roll cherries in starch.
4. Mix the remaining ingredients separately, add the berries and chocolate base. Knead the dough.
5. Distribute the chocolate mixture among the muffin tins and bake at 205 degrees for 20 minutes.

Remove the finished baked goods from the stove, let them breathe in the bowl for half an hour, after which you can taste the delicious dessert.

Chocolate muffins, the recipe for which is popular all over the world, are a unique dessert that leaves a lot of richness to the imagination. It can be made with almost any additives, spices and fillings.

I have already told you more than once that I am a chocoholic. If there were support groups for chocoholics, I would definitely go to them. “I'm Nelly and I'm a chocoholic. Today I made chocolate muffins again, do you need the recipe? – that’s how I would start every meeting. And others like me would answer in unison: “Hello, Nellie, give me the recipe!” And we would share our culinary stories.

This amount of dough makes 12 large chocolate muffins.

Muffins, cupcakes and cupcakes, what's the difference?

In order for you to understand exactly what I suggest you prepare, you must know the difference between muffins and other similar types of baked goods. If you are already in the know, then skip straight to the next section. The rest - let's figure it out.

For starters, muffins are not muffins or cupcakes. There is no need to confuse them. Cupcakes are always dense, and they are baked both large and small. Cupcakes are small sponge cakes with or without filling, covered with a cap of cream, served in disposable paper cups.

Both in winter and summer in the same color. What is this? Chocolate muffins of course!

Muffins are different. They, like cupcakes, are prepared exclusively in portions, but their texture is completely different. Less airy, but at the same time not as dense as cupcakes. They also contain less sugar and butter. This means they are not as high in calories.

The dough is kneaded very simply and quickly. Everything takes 5 minutes, since thorough kneading is not required. Follow the basic rule. Mix dry ingredients with dry ingredients, liquid ingredients with liquid ingredients, and then combine everything together. Even if there are lumps in the dough, it’s okay. This is even welcome. Most importantly, be sure to add a generous amount of baking powder to achieve large pores.

Just look how porous they are!

Perfect Chocolate Muffins Recipe

Chocolate muffins according to this recipe have a rich taste and aroma of cocoa. I highly recommend preparing them the night before and letting them sit overnight in a covered container in the refrigerator. Then they will acquire a truly magnificent consistency. The taste will also improve.

My recipe calls for yogurt. It's better to take Greek. But if you can’t find one, then take any other one, most importantly natural, without sugar and unknown additives. Thermostatic yoghurts from Danone and Activia, for example, are suitable.

Just look at these soldiers! I think they should have sprinkled more confectionery crumbs on top.

You probably noticed what a rich, thick chocolate color my muffins turned out to be? They didn't burn, no, everything is fine here. The whole secret is in cocoa. I used alkalized cocoa powder. With it, baked goods always turn out brighter and more aromatic. I order from online stores. Unfortunately, it is not available in regular supermarkets.

For the filling, I suggest adding pieces of dark and white chocolate. It’s much tastier and more interesting. If you have heat-resistant chocolate chips, great, they'll work. Now you know everything. It's time to cook!

They are ultra chocolatey and the aroma throughout the house is incredible.

Nutritional value (per 100g)

• Calories: 312.64 kcal
• Carbohydrate content: 44.5 g
• Fat content: 12.12 g
• Protein content: 6.59 g

Chocolate muffins

By 06/26/2018

Spongy, deliciously aromatic and incredibly delicious chocolate muffins with dark and white chocolate pieces.

The classic recipe for chocolate muffins is “rubbed to holes” - they are so tasty and easy to prepare. The name alone already evokes a storm of emotions among those with a sweet tooth. The cupcakes turn out a little moist, moderately sweet, tender and incredibly tasty.

Prepare the necessary products.

Combine dry ingredients in a deep bowl: sift wheat flour, add cocoa powder, sugar and baking powder. Mix everything thoroughly so that there are no lumps left, and the whole mass should be evenly colored with cocoa.

Place pieces of dark chocolate in a saucepan, pour in milk and add butter.

Place on the fire and bring until smooth, stirring occasionally. Bring the mixture to a boil over low heat.

In a bowl, combine sour cream with chicken egg.

Beat by hand.

Pour the creamy chocolate mixture into the dry ingredients, stirring continuously.

Then add sour cream and egg.

And mix everything again.

Place the finished dough into molds. If you use Silicone forms or with disposable paper inserts - no need to lubricate, otherwise lubricate with vegetable oil.

Send the form with the dough to the oven and bake for 20-25 minutes at 180-200 degrees, until dry.

You can check the readiness with a wooden splinter - if it is dry, the classic chocolate muffins are ready.

Cooled, incredibly tasty, chocolate cupcakes serve for tea.

If you wish, you can decorate the muffins with cream, although they taste great without it.

Bon appetit.

Cook with love.

The dough for popular muffins is made from wheat and corn flour. IN American recipes soda or baking powder is added to it, and English yeast is added. Mix the base with milk, water or kefir. Cocoa gives baked goods a pleasant color and aroma.

The five most commonly used ingredients in chocolate muffin recipes are:

Muffins are prepared with berries, fruits, candied fruits, nuts and liquid chocolate filling. For taste, add lemon zest, vanilla, and chocolate chips to the dough.

How to make chocolate muffins

The recipe for the first cupcakes was brought to the United States by immigrants from Great Britain. At the end of the 19th century, the Muffin House bakery opened in New York, where customers were offered small cakes for breakfast. Soon, chocolate cupcakes were sold in coffee shops and restaurants around the world.

Five of the fastest chocolate muffin recipes:

1. Modern manufacturers offer a large selection of ready-made mixes for making muffins. The dry product is diluted with milk, the dough is poured into molds and baked until ready. If desired, you can add any additives and additional ingredients to the dough.
2. Homemade muffins are made from simple and affordable ingredients. The most commonly used ingredients are wheat flour, eggs, sugar, cocoa, baking powder and milk. The cupcakes are baked in an oven preheated to 170-190 °C. Dessert preparation time is 20-30 minutes.
3. Pastries are baked in round shapes with a diameter of 5-10 cm. In the oven, the dough rises, so the surface of the muffins becomes convex.
4. Chocolate muffins with liquid filling look impressive and are easy to prepare. The trick is to achieve the desired thickness of the dough and choose the right one temperature regime. The delicacy is made from melted chocolate, butter, eggs, sugar and flour. The treat is baked at 200 °C for 10-12 minutes, and then served immediately.
5. Chocolate dough goes well with bananas, strawberries, cherries, and cottage cheese.

Preparing muffins doesn't take much time, so sweet dessert You can bake it for breakfast or for unexpected guests.

Before serving, the treat can be decorated with melted chocolate, mint leaves or fresh berries.