Chocolate muffins are the tastiest version of these treats.
Muffins originated in England as a sweet for court servants and were originally made with leftover bread and cookie dough scraps.
They have only recently become popular in Italy, where they are made in various versions, although not all recipes yield the desired result.
This recipe, however, will allow you to make delicious ones.
Great for dunking, but also to enjoy on their own.
You can decide to leave them plain with some surface decoration as I propose here, or fill them once baked, for example with hazelnut cream.
In such case, just create a central cavity in the top of the muffin.
This can also be done with a small knife, removing a small piece of muffin.
These are delicious single-serving treats that taste like pound cake.
They feature a pronounced top and do not have a frosting covering, which differentiates them from cupcakes, besides the fact that the latter are smaller with a rather flat top.
Muffins are ideal for breakfast, snacks, tea, or coffee with friends, finding the right occasion to savor them won’t be a problem!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 267.68 (Kcal)
- Carbohydrates 30.92 (g) of which sugars 16.75 (g)
- Proteins 5.03 (g)
- Fat 15.25 (g) of which saturated 9.29 (g)of which unsaturated 5.49 (g)
- Fibers 1.62 (g)
- Sodium 94.15 (mg)
Indicative values for a portion of 67 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
Ingredients
- 2 eggs (medium)
- 3.2 oz butter (melted)
- 2.8 oz sugar
- to taste salt
- 3.5 oz all-purpose flour
- 0.7 oz unsweetened cocoa powder
- 0.1 oz baking powder
- to taste colored sprinkles
- to taste chocolate chips
Tools
- 1 Small pot
- Electric whisk
- 1 Bowl
- 1 Baking tray for muffins
- Cupcake liners for muffins
Steps
To prepare the chocolate muffins, start by melting the butter over very low heat.
Beat the eggs with the electric whisk until they have incorporated air and have slightly increased in volume.
Add the sugar while continuing to beat, followed by the melted butter, which has partially cooled.
Gradually add the sifted flour with the baking powder and cocoa powder.
Incorporate and then add a pinch of fine salt to the mixture, continue mixing.
Once you have a smooth and thick batter, spoon it into 6 cupcake liners that we have already placed in the appropriate muffin molds.
Fill about 3/4 of their capacity.
Decorate as desired, if you like, and then bake in a preheated oven, at 340 degrees Fahrenheit, in fan mode, in the middle/lower part of the oven for about 18/20 minutes.
Once cool, they can also be filled inside (for example, with hazelnut cream) by creating a central cavity from the top.
The chocolate muffins are now ready.
Storage
Store at room temperature in an airtight cake container or under a glass dome for about 3 days.
Store at room temperature in an airtight cake container or under a glass dome for about 3 days.
Here is a selection of products that are really useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are really useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
