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 in 20 minutes a delicious dessert is ready 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 use a regular spoon to spread the dough, 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 homemade peanut butter has a plasticine-like texture, so I easily molded it into small balls (about the size of a large hazelnut). Cover the top with chocolate dough again.
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 of the dough dry) 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 now, you can wrap each dessert in cling film 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!
In contact with
Amazing aroma, delicate chocolate taste, soft tender pulp that melts in your mouth... Muffins, how wonderful they are! Let's learn how to cook them correctly.
Recipe contents:
A muffin is a small round (sometimes oval) baked product, mostly sweet, similar to cupcakes. The muffin size usually fits in the palm of an adult. Muffins made from corn flour stand out separately. The dessert can include all kinds of fillings, incl. blueberries, cinnamon, pumpkin, banana, nuts, chocolate chips, raspberries, peach, orange, carrots, strawberries, lemon, etc.
To obtain a muffin of chocolate color, and not the color of coffee with milk, a bar of dark bitter chocolate of at least 60% is added to the dough, which is heated in a water bath, and not cocoa powder. You can also break the chocolate into small pieces and throw it into the dough without additives - it will melt beautifully during baking. Cherries, especially those soaked in alcohol, and nuts - walnuts and pecans - go well with chocolate dough.
Varieties of muffins
There are 2 types of muffins: American and English. To make American muffins, baking powder or soda is added to the dough, while for English muffins, yeast dough is used. The most popular are the first ones. Also today, special mixtures have been developed for baking muffins, which improve the structure of the finished dessert, impart a certain taste and saturate it with aroma. And when adding additional components, such as candied fruits or nuts, the mixture helps maintain the desired shape of the delicacy without the additional products settling to the bottom of the product.
Many people mistakenly confuse muffins with cupcakes, believing that they are the same baked goods. However, cupcakes were baked back in Ancient Rome, and muffins are a much later culinary invention. These are completely different desserts, despite the similarity in appearance. Muffins are always small, but cupcakes can be large, can have a through hole resembling a ring, and are baked in rectangular or round shapes. If you compare the recipe for kneading the dough, you will immediately notice the difference. Cupcakes are a sweet sponge cake, while muffins are similar to sponge or yeast donuts with filling. The technology for kneading the dough also differs - muffins are low-calorie and lighter, although they are heavier, and muffins are baked with a large amount of eggs, flour and sugar. And the main difference between muffins is that dry and liquid products are mixed separately, while the liquid is poured into the dry mass, and not vice versa.
While many people are familiar with baking cupcakes, muffins seem unusual to many housewives and not everyone knows how to cook them. Although everything is not so complicated.
- The dough is kneaded by hand or with a mixer.
- All ingredients are kneaded, not whipped. Lumps are acceptable for piquancy, and even needed in the dough.
- The dough is kneaded for several minutes.
- More liquid (eggs, milk, kefir, yogurt) and less butter and sugar are added to the dough. Therefore, muffins are more dietary.
- If berries are added, do not defrost the frozen ones first, otherwise they will release juice, which will make the baked goods wet.
- Muffins are always portioned baked goods.
- The dessert is baked in small molds with ribbed edges, 2/3 full. They can be silicone, metal or paper.
- Before baking, metal molds are greased with oil and sprinkled with flour. In silicone molds, grease only the bottom, then the dough will rise well and form a beautiful round top. Paper ones - do not oil them, because... they do not require any processing.
- Bake the muffins for 15 minutes in the oven preheated to 190 degrees.
- The product is not afraid of drafts and movement around the oven.
- The finished delicacy looks like mini cupcakes with a dense crust, lumpy crumb and large air bubbles.
- Products can be stored for no more than a day.
If you've never made chocolate muffins before, then it's time to try your hand at this delicious confectionery experiment.
- Calorie content per 100 g - 350 kcal.
- Number of servings - 15 pcs.
- Cooking time - 30 minutes
Ingredients:
- Eggs - 3 pcs.
- Sugar - 100 g
- Flour - 200 g
- Baking powder - 2 tsp.
- Cocoa powder - 2 tbsp.
- Vanillin - 1 tsp.
- Butter - 70 g
- Milk - 70 ml
- Dark chocolate - 50 g
Step-by-step preparation:
- Mix all dry ingredients: flour, baking powder, sugar, cocoa, chopped chocolate.
- Mix liquid ingredients: melted butter and eggs. Then pour in the milk and stir quickly.
- Pour the liquid mixture into the dry ingredients and mix.
- Divide the dough into the molds, filling them 2/3 full.
- Place the molds on a baking sheet, place them in an oven preheated to 220°C and bake the muffins for 15 minutes. In high heat, the dough will quickly rise and a delicious crust with a cracked top will form. The product may seem a little damp, but these are real muffins.
- Remove the finished dessert from the molds after cooling.
The French know a lot about desserts, especially if it's a chocolate dessert, like muffins with a liquid filling. This delicacy will not disappoint anyone.
Ingredients:
- Dark chocolate 70-80% cocoa - 200 g
- Butter - 100 g
- Eggs - 2 pcs.
- Egg yolk - 3 pcs.
- Sugar - 70 g
- Wheat flour - 60 g
- Salt - 1/4 tsp.
- Combine broken chocolate and butter cut into pieces in a container. Melt the products in a steam bath, stirring thoroughly until smooth.
- Beat eggs, yolks and sugar into airy foam.
- Combine chocolate and egg mixture.
- Mix flour with salt and pour in the liquid component.
- Fill the molds with dough and bake the dessert in a preheated oven at 200°C for 7-10 minutes. The edges of the muffin dough will be cooked through, but the filling will remain runny. Serve the product hot.
Cocoa muffins are a good alternative to chocolate muffins because they are obviously easier and cheaper to make. In terms of taste - I won’t say that it’s significantly worse than dough with melted chocolate; in terms of structure - check it out for yourself, in my opinion - it’s a great structure. These cocoa muffins are not wet, but dry, i.e. well suited for any additional pampering such as whipped cream, cream caps or layers of marmalade. But I want to show them with cocoa decor, which gives them a particularly original look. However, I warn you: cocoa topping is not for everybody! Moreover, for an ADULT lover - children will almost certainly not appreciate it, because cocoa itself, without sugar, is bitter.
Ingredients for 12 LARGE cuffs: 220 gr. flour, 4 eggs, at least 140 gr. granulated sugar (more is possible, less is not worth it), 1 bag of vanilla sugar, 50 gr. butter, 50 ml milk, 1 sachet (15 g) baking powder, 6 tbsp. cocoa for the dough and one incomplete - for sprinkling.
Cut the butter into cubes with a side of about 1 cm.
Beat the eggs with sand and vanilla sugar into a white foam, gradually increasing the mixer speed from low to high. Beat for 5 minutes.
Sift flour, baking powder, cocoa into this mixture, pour in the milk and add the butter into cubes.
Mix everything with a mixer until you get an evenly colored dough.
Place about heaping tablespoons onto the muffin cuffs. In principle, you can bake without a mold.
Bake in the oven on a medium level at 180 degrees for 25-30 minutes, until tested with a dry toothpick. If you want to make a cocoa topping, then you need to wait until the unevenness of the dough is smoothed out and domes are formed (this is about 10 minutes from the start of baking). In this case, the dough tears under the topping with very decorative cracks.
Remove the cocoa muffins from the oven and wait to cool. Well, I also pick them out of the cuffs so that eaters don’t litter the table by doing it themselves.
Bon appetit to all chocolate lovers!
Muffins are simple, elegant, delicate and very fashionable baked goods. They are adored by everyone, young and old; they are a delight for sweet tooths and food bloggers. They are baked in home kitchens, ordered in cafes and coffee shops, and can be purchased in bakeries. The favorites, of course, are chocolate muffins - the perfect companion to a mug of coffee. The crumbly, slightly moist dough literally melts in your mouth, leaving behind a bright taste.
Unlike regular muffins, which have a denser structure and can vary in size and shape, muffins are always designed for one palm-sized portion and are round or oval in shape. They are very convenient to serve at a holiday table or family feast. Or treat yourself alone.
They are eaten either cold, warm or even hot. A small disadvantage of this type of baking is that it is not made with a reserve, because it goes stale very quickly. They even sell ready-made mixtures for housewives who want to save time.
Traditionally, chocolate muffins are prepared with cocoa or, less commonly, with Nesquik instant drink.
There are many recipes online for muffins with chocolate, with cherries and cream, with a pourable filling and decorated with candied fruits, baked in the oven or microwave, and many others. And you should definitely try them!
Classic chocolate muffin recipe
The recipe for making a classic chocolate muffin is so easy and simple that even a young cook can make it at home if he follows the instructions. As a rule, muffins are baked in the oven. If your oven is electric, then choose a mode where heating occurs evenly from above and below.
Chocolate muffins with the most delicate dough can easily replace eclairs, cake and pastries on the festive and everyday table. They can be served plain or decorated with cream, fruit, or glaze.
Inventory
You will need a spacious metal bowl or saucepan where you will mix the ingredients of your future culinary masterpiece, and a spatula for mixing. It is ideal to prepare chocolate muffins in silicone molds. In them, the baked goods turn out smooth and are very easy to remove, allowing you to enjoy not only the taste, but the beauty of the dish. Ceramic and metal molds are also popular. Very often a disposable paper mold is also placed inside. Its use makes the finished baked goods more aesthetically pleasing in appearance and it serves as packaging, preventing the cupcakes from becoming stale too quickly, and those with a sweet tooth from getting their hands dirty.
Ingredients
The recipe for chocolate muffins baked in a silicone mold includes the following ingredients:
- 200 g flour;
- 150 g granulated sugar;
- 150 g butter;
- 100 ml milk;
- 2 eggs;
- 5 tbsp. cocoa powder;
- 2 tsp baking powder.
How to make chocolate muffins
We prepare classic chocolate muffins at home in several stages using a simple recipe.
Mix butter at room temperature in a saucepan with sugar and milk. Bring to a boil over low heat, stirring regularly, and let cool.
When everything has cooled down, pour in the eggs. All ingredients are gently mixed with a spatula or mixer at low speed as they are added.
Mix flour with baking powder and cocoa, add it to the pan, stir again. The dough should come out fluid, like pancakes.
Using a silicone brush, grease the inside of the molds with butter. Pour the dough into them, filling the molds a little more than halfway - the muffins rise well.
Heat the oven to 180 degrees, place a baking tray with muffins in it and bake them for 20-25 minutes. To prevent the dough from settling, it is recommended not to open the oven at this time.
Chocolate muffins according to the classic recipe are ready! All that remains is to remove them from the oven, cool and serve, decorating as desired.
Video of making chocolate muffins
Other Chocolate Muffin Recipes
Recipes for chocolate muffins are very diverse. In your search for “the one,” you will find a recipe for muffins with melted chocolate, with chopped chocolate, and muffins with cocoa. There is no single instruction on how to make delicious chocolate muffins - there are dozens and hundreds of them. But the more tempting it is to learn everything you can about chocolate muffins in order to find the best ones.
If you want to make very chocolate muffins, take a recipe where not only cocoa, but also chocolate pieces are added to the dough. Usually they use dark or bitter natural chocolate - crumble a bar or take ready-made “drops”, they are sold in confectionery departments.
To make chocolate muffins with chocolate at home you will need:
- 100 g granulated sugar;
- 2 tsp baking powder;
- 3 eggs;
- 2 tbsp. instant coffee;
- 2 tbsp. cocoa powder;
- 150 g dark chocolate;
- 200 g butter;
- 150-250 g flour.
First, you need to beat the eggs with granulated sugar in a bowl (some of it can be replaced with vanilla sugar) until fluffy foam.
Alternately stir in soft butter, cocoa powder and coffee.
Chop the chocolate with a knife, after keeping the bar out of the refrigerator to make it easier to do, and add the pieces to the bowl.
Mix wheat flour with baking powder and add in parts to the resulting mixture. Depending on the quality of flour, different amounts may be required, so focus on the consistency of the dough - it should be thick and slightly fluid.
How to bake chocolate muffins so that they come out the most delicious, fluffy and airy, the envy of any cupcake? Grease the inside of the baking tins and sprinkle with flour or cocoa. Place the dough in them two-thirds of the way or a little less.
Preheat the oven to 180 degrees, time for 20-25 minutes and bake the muffins. They are usually eaten warm, before the chocolate has time to harden again.
Or you can use the previous recipe with milk and simply add chocolate chips to the dough. The calorie content will be lower, but this will not affect the taste.
Delicate chocolate muffins can also be baked with white chocolate - it will give the dish a softer taste than dark or bitter. And white inclusions will look unusual on brown dough.
They will need:
- 1 egg;
- 60 g butter;
- 120 ml milk;
- 100 g granulated sugar;
- 160 g flour;
- 1 tsp baking powder;
- 2-3 tbsp. cocoa powder;
- 50-100 g white chocolate;
- 5 tbsp. almond flakes or chopped almonds.
Melt the butter in a separate container. Add the egg to the cooled butter and beat everything. Pour milk into them and mix thoroughly.
In another bowl, mix flour, sugar, baking powder and cocoa. Pour into the egg-butter mixture and mix with a spatula or mixer. The dough should have the consistency of thick sour cream.
Cut the white chocolate into small pieces and stir into the dough along with some of the almond flakes.
Pour the batter into the molds and sprinkle with the remaining almond feathers.
Bake white chocolate muffins in an oven preheated to 200 degrees for 15-20 minutes. Serve warm with tea.
A delicious and unusual dessert - muffins with chocolate inside and liquid filling. They are also called French fondant, and they require a certain skill from the cook.
To prepare them, you must take:
- 80 g dark chocolate (70-80%);
- 80 g butter;
- 2 eggs;
- 100 g granulated sugar;
- 2 tbsp. cognac;
- 2 tbsp. flour.
Melt butter and chocolate together on the stove or in the microwave.
In a separate bowl, beat eggs with sugar. Add flour and beat again.
Stir chocolate and butter into the dough, adding 1-2 tablespoons of cognac at the end for a richer taste and smell.
Muffins with chocolate filling are very fragile, so you need to prepare the molds - grease them well with butter and sprinkle with flour or cocoa so that the baked goods come out of them undamaged. Or use disposable paper molds.
Pour the dough into molds and bake for 7-10 minutes at 200 degrees. The risen and slightly cracked “top” of the muffins will indicate readiness.
They are served hot, garnished with a scoop of ice cream or fresh berries.
Simple and delicious chocolate muffins are made with fermented baked milk. Its addition also allows you to reduce the calorie content of baked goods, which is important for many.
To make them you need to take:
- 200 g butter;
- 80 g granulated sugar;
- 180 ml fermented baked milk;
- 3 eggs;
- 250 g flour;
- 5 tbsp. cocoa powder;
- 2 tsp baking powder;
- 1 tsp vanillin.
Beat softened butter with eggs and sugar. Add fermented baked milk.
In a separate bowl, mix sifted flour, cocoa powder, baking powder and vanillin. Place in a bowl with the butter and eggs and mix well.
Divide the dough into molds and place them in an oven preheated to 180 degrees. Bake for 20-25 minutes.
Ready-made muffins can be served for dessert or afternoon snack, either warm or cold.
Muffins in the microwave
How to make muffins as quickly and easily as possible? Use the microwave recipe. The same method will help if there is no oven in the kitchen.
To make quick chocolate muffins, you will need:
- 125 g butter;
- 120 ml milk;
- 1 egg;
- 100 g dark chocolate;
- 3 tbsp. cocoa powder;
- 200 g flour;
- 1 tsp baking powder;
- 75 g sugar;
- 0.5 tsp salt.
Beat the egg with milk. Melt the butter in the microwave, pour into the egg and beat again.
Mix flour, sugar, salt and baking powder. Add cocoa. Mix dry and liquid products, stir with a spatula or mixer.
Grate the chocolate. Add half to the dough.
Please note that the molds need to be filled with dough only a third, no more, and not two-thirds, as for the oven - it fits very well.
Place the molds on a dish in the microwave and set the mode to 700 W. With this power, the cooking time is only 3 minutes.
Let the finished muffins cool slightly, sprinkle with the remaining chocolate and bon appetit!
There are other recipes for chocolate muffins. Variants of the classic, with a variety of fillings, glaze, cream, berries. Most recipes are suitable for feeding a child with such baked goods without fear. There are options for those who watch their figure. For beginner cooks and experienced pastry chefs. For everyone who loves sweets and chocolate.
Prepare the necessary products. All ingredients should be at room temperature.
In a deep bowl, combine flour, vanillin, baking powder, cocoa and 70 grams of sugar, mix dry ingredients.
The cocoa should be evenly distributed among the other ingredients and the entire mass should become the same color. If any lumps form, sift the resulting mixture through a sieve.
Carefully separate the eggs into whites and yolks. Try not to get a drop of yolk into the whites, otherwise you won’t be able to whip the whites into a fluffy foam in the future. In a separate bowl, combine milk, melted butter and chicken yolks.
Mix the milk, butter and yolks thoroughly (you can use a mixer).
Pour the resulting liquid mixture into the dry ingredients.
And slowly, carefully mix the dough. It will become quite thick, but sticky and sticky behind the spatula.
Beat the whites with a mixer into a fluffy mass. While continuously beating with a mixer, pour the remaining 70 grams of sugar into the dough in a thin stream and continue beating for 5 minutes at high speed. The mass should increase in volume several times and become thick. Add the whipped egg whites to the resulting mass and gently mix the dough with a silicone spatula.
The consistency of the dough will resemble thick sour cream.
Pour the batter into muffin tins, filling them 2/3 full. If you are using non-silicone molds, grease them with oil or put disposable paper molds inside. Bake in an oven preheated to 180 degrees for 30 minutes. Check the readiness of the cocoa muffins with a wooden splinter.
Tender, slightly moist, moderately sweet muffins should cool and only then serve them.
Cocoa muffins go great with hot coffee and cocoa. Try it!
Bon appetit! Cook with love! 