CHOCOLATE MUFFINS FOOLPROOF recipe
Chocolate muffins are easy and quick to prepare single-serving sweets, great to enjoy at breakfast with a cappuccino or a cup of milk, but also perfect to serve at buffets or birthday parties.
The recipe for making Chocolate Muffins is very simple and requires a few basic ingredients to bake fantastic treats with a delicious appearance, a moist heart, and a high, puffy dome.
Just mix the dry ingredients with the wet ingredients in the same bowl, and once combined, stir quickly with a whisk without over-exerting yourself because muffin batter is quick to make and won’t be ruined by a few lumps.
It also bakes immediately without needing time to rise: in short, a truly easy and quick chocolate muffin recipe.
I guarantee that after today, if you try this recipe for super soft Chocolate Muffins, you won’t be able to do without it. Additionally, to make them even more delicious, I added chocolate chips to the batter. Try them and let me know.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
- Energy 269.55 (Kcal)
- Carbohydrates 41.70 (g) of which sugars 24.70 (g)
- Proteins 5.70 (g)
- Fat 11.05 (g) of which saturated 4.98 (g)of which unsaturated 2.36 (g)
- Fibers 2.22 (g)
- Sodium 86.36 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE CHOCOLATE MUFFINS
- 1.6 cups all-purpose flour
- 1 cup sugar
- 4 tbsps butter
- 2/3 cup milk
- 2 eggs (large whole)
- 1/2 cup unsweetened cocoa powder
- 2 tsps baking powder
- 1 pinch salt
- 7 oz chocolate chips (50 for the top)
Tools
- Bowl
- Electric whisk
- Muffin tin
- 12 Cupcake liners
HOW TO MAKE CHOCOLATE MUFFINS
Place the dry ingredients in a bowl: flour, sugar, cocoa, baking powder, and salt. Mix with a hand whisk until you obtain a homogeneous mixture.
Melt the butter in a saucepan or microwave until melted but not sizzling. Pour it into a separate bowl along with the other liquid ingredients: milk and eggs. Mix with a whisk.
Gradually add the dry mix to the bowl with the wet ingredients and whisk until you obtain a smooth batter. Add the chocolate chips, reserving about 50 g for decorating the muffin tops. Mix.
Transfer the batter to the liners using an ice cream scoop or a spoon. Fill them just over ¾ full. Sprinkle the remaining chocolate chips on top. Bake in a preheated static oven at 356°F for about 20 minutes. Before removing the muffins, perform the toothpick test. Allow to cool before serving.
STORAGE
Muffins keep for 2-3 days at room temperature. To keep them soft, it is recommended to store them covered with a cake dome, in an airtight box, or in a plastic bag.
TIPS FOR PERFECT CHOCOLATE MUFFINS
BUTTER: You can substitute butter with the same amount of vegetable oil. For lactose intolerance, use lactose-free butter.
MILK: Cow’s milk can be replaced with plant-based milk: rice, soy, almond if lactose intolerant.
CUPCAKE LINERS: There are different sizes of liners. I used large ones and put about 2.8 oz of batter in each. If your liners are smaller, they may require a few minutes less baking time. The oven temperature remains the same even if your liners are slightly smaller. Whatever liner size you choose, always fill them a little over ¾ full to achieve a nice high and puffy muffin dome.
BAKING: In the last 5 minutes, check the muffins and perform the toothpick test. Once the toothpick comes out completely dry or almost dry, remove the muffins. Do not overbake the muffins, or they will turn out dry.
FAQ
What is the muffin cup called?
The containers where muffins are usually baked are called cupcake liners. Muffin liners are mainly made of wax paper or parchment paper, making them eco-friendly and easy to recycle.
Why are they called muffins?
The term muffin originates from the old French ‘moufflet,’ which, when referring to bread, meant ‘soft baked food.’ Initially, muffin batter, divided into discs about 3 inches in diameter, was cooked on a griddle, folded in half, and filled with butter.
What is the paper for muffins called?
The paper for muffins is called a cupcake liner. Originally, liners for muffins and cupcakes were small ceramic dishes suitable for oven baking. Over time, more practical, easy-to-use materials like paper have made them accessible to everyone.
Where are muffins stored?
The best technique when you have many muffins to store is to freeze them: once cooled to room temperature, place the muffins in a plastic bag and put them in the freezer.
How many calories does a muffin have?
There are 345 calories in a plain muffin (1 serving).
What’s the difference between a cupcake and a muffin?
Differences between muffins and cupcakes exist not only in appearance but also in composition. Muffins are characterized by a dome shape, while cupcakes, in addition to being smaller, have a flat top and are usually decorated with frosting made of butter, cream, or cheese.
Why don’t muffins rise?
There are several reasons muffins may not rise during baking. The batter may have been too cold when placed in the oven, or the liners may have been overfilled. Another reason might be overmixing; remember, muffins are a quick batter, just mix it swiftly, and a few lumps are fine. Also, muffin batter should be placed in the oven immediately and not allowed to rest; resting the batter can inactivate the baking powder.
How do you prevent muffins from sticking to paper liners?
Use a silicone baking tray, not just paper liners.
What happens if you put too much baking powder in muffins?
If there is too much baking powder, it can cause the formation of a crust on the surface of the finished product, which not only affects the appearance but can also compromise the soft texture and moist structure of the dessert.
How much should you fill the liners?
I recommend using an ice cream scoop to fill the muffin liners. The liners should not be overfilled but also not too empty. Ideally, stop about 2 millimeters from the top of the liner. Cupcakes are filled to 2/3 of the liner because they should not rise too much to leave space for frosting.
