The perfect chocolate muffin recipe. Homemade chocolate muffin recipes. Chocolate muffins, recipe with step-by-step photos

Muffins are an incredibly simple, delicious, affordable and amazingly delicious dessert that is easy to make. If you want to make real chocolate muffins, then you do not need to add cocoa powder to the dough; instead, use melted dark chocolate (in a steam bath). You can chop the chocolate into small pieces and add them to the dough. The highlight is that during the baking process the chocolate will spread beautifully and appetizingly. In addition to all this, pecans or walnuts go well with this dough.

Classic recipe technology

Chocolate muffins are a delicious, favorite dessert of many people; they are very appetizing, airy and incredibly aromatic. The main advantage is that it is easy to prepare. The name comes from the French word meaning sweet bread. Muffins have gained extraordinary popularity all over the world, as they are prepared quite easily and quickly, and always turn out right the first time.

Currently, there are a lot of cooking recipes, there are various technologies, secrets and subtleties that allow you to achieve the ideal result. Using some tricks, you can bake chocolate muffins that won't go stale for a long time. Despite the fact that such cupcakes can be bought at any pastry shop or store, you can prepare them yourself.

When preparing a classic chocolate muffin recipe, it involves using fresh, high-quality products.

Ingredients:

• wheat flour – 200 grams;;
• sugar – 100 grams;
• chicken eggs - 3-4 pieces;
• cocoa powder – 4 teaspoons;
• baking powder for dough – 2 tsp;
• butter – 110 grams;
• chocolate – 2 bars.

Cooking algorithm:

1. Use soft butter; it must be thoroughly mixed with the butter. Then add chicken eggs and beat thoroughly.
2. Using a fine sieve, sift the baking powder and flour, add to the liquid part, and mix.
3. Grind the chocolate bar into small pieces, add to the dough, stir vigorously. At this point you can add any nuts, but hazelnuts are best.
4. You need to fill the molds with parchment paper, pour the resulting dough into 2/3 of the volume. Place in the oven.
5. Preheat the oven to 180 degrees in advance, bake for about twenty-five minutes.
6. In the meantime, you can make a second slab of chocolate; you need to melt it in a steam bath or in a microwave oven. Melted chocolate will be needed to decorate the muffins.
7. Sprinkle the top of the finished muffin with chocolate chips, it turns out very tasty and rich!

Delicate dessert with a moist center

Making juicy, melting cupcakes is incredibly easy. You'll need minimal ingredients, so you don't have to spend too much at the store. The calorie content of the finished chocolate dessert prepared according to the proposed recipe is about four hundred and sixty kilocalories.

Ingredients:

• dark chocolate – 220 grams;
• chicken eggs - 2-3 pieces;
• butter – 105 grams;
• chicken yolks – 3 pieces;
• salt - a pinch;
• sugar – 60 grams;
• flour – 65 grams.

Cooking algorithm:

1. Prepare all the ingredients mentioned in the dessert recipe.
2. The chocolate needs to be crushed and then melted. To do this, you can send it to a steam bath or microwave.
3. Sugar must be mixed with yolks and chicken eggs. Using a mixer, beat into a fluffy, white foam.
4. Combine all ingredients together and stir to form a homogeneous mass.
5. Preheat the oven to two hundred degrees. Pour the dough into molds and bake in the oven for 8 minutes. Thanks to this baking period, the center of the dessert will remain slightly moist.

Thus, muffins are very popular, so there are an unusually large number of recipes for their preparation. To get the dessert right, use the suggested recipes, as they are simple, straightforward and one of the best.

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!

Thanks to recipes for aromatic cocoa muffins, now every housewife can prepare a delicious chocolate treat in literally 20-30 minutes. Appetizing portioned mini-cupcakes will please your guests and loved ones, securing your status as an excellent cook, a cordial and hospitable hostess.

Cocoa muffins - general cooking principles

The set of basic products for muffins with cocoa is standard:

Eggs. Only fresh, preferably pre-warmed at room temperature.

Granulated sugar.

Flour. It needs to be sifted to saturate it with oxygen, and then the muffins will turn out especially tender and airy.

Milk. It is acceptable to replace with sour cream, fresh kefir, or yogurt.

Cocoa powder. To ensure that the color of the muffins is richly chocolate and the taste is appropriate, you should use natural cocoa without any additives.

Baking powder: slaked soda or baking powder. This ingredient will lift the product, making them porous and incredibly tender.

Vegetable or butter.

Additional ingredients can be many different products, depending on your preferences. There are no restrictions, it all depends on your readiness for culinary experiments. It can be:

Fruits: bananas, oranges, peaches, apples, pears, etc.

Berries: blueberries, cherries or cherries, currants, strawberries, etc.

Dried fruits: dried apricots, raisins.

Nuts: walnuts, cashews, peanuts.

Sunflower seeds.

Coconut flakes.

Chocolate in the form of pieces or fruit.

And much more.

The dough is kneaded quite simply and quickly: the liquid ingredients are whipped in one bowl, the dry ingredients are mixed in another, then everything is combined and whisked. It is not recommended to use a mixer for kneading, because this method of beating makes the dough heavier.

The dough is laid out in special small oiled molds (silicone, metal, paper) no more than 2/3 of the volume - the dough rises during baking. After forming, place in a preheated oven and bake for 15-20 minutes.

The finished cocoa muffins are allowed to cool completely right in the molds, then carefully removed. Except for using paper molds - in this case the muffins are served directly into them.

Decorate the products only when they have cooled down: with powdered sugar, icing, chocolate or coconut shavings, and confectionery powders.

1. Cocoa muffins: a simple recipe

Products:

100 grams of sugar;

150 grams of flour;

150 ml milk;

60 grams of cocoa;

50 ml sunflower oil;

Ten grams of baking powder;

Salt on the tip of a knife.

Cooking process:

1. Break an egg into a bowl, pour in vegetable oil. Beat with a fork or whisk.

2. Sift flour and cocoa into another slightly larger bowl, add baking powder and salt. Mix.

3. Combine the egg-butter mixture with the flour mixture, pour in the milk. Stir until lumps disappear.

4. Pour the dough into special molds, greased with oil.

5. Bake muffins at 200 degrees for no more than 20 minutes.

2. Cocoa muffins: recipe with berries

Products:

40-50 grams of cocoa;

A glass (about 200 ml) of milk;

10 grams of baking powder;

250 grams of flour;

A glass of granulated sugar;

A pinch of salt;

A glass of any berries (preferably pitted cherries, currants, blueberries).

Cooking process:

1. Mix sunflower oil with milk and egg in a small container.

2. Pour salt, sugar into another container, sift cocoa, flour, baking powder, add vanillin if desired. Mix.

3. Pour the bulk ingredients into the mixture of eggs, milk and butter. Beat with a whisk.

4. Place the berries into the dough, carefully, being careful not to crush them, mix.

5. Preheat the oven to 190 degrees.

6. Grease muffin tins.

7. Pour the dough into the molds and bake for 15-18 minutes.

3. Cocoa muffins: recipe with bananas

Products:

250 grams of flour;

Three tablespoons of cocoa;

Large banana;

Two pinches of baking powder;

Four tbsp. l. condensed milk;

4 tbsp. l. classic yogurt without additives;

Four eggs;

Three tbsp. l. granulated sugar.

Cooking process:

1. Beat eggs with salt and sugar with a mixer.

2. Add yogurt, condensed milk and beat again.

3. Pour sifted flour, cocoa and baking powder into the mixture. Mix first with a fork, then with a whisk.

4. Peel the banana and cut into thin slices.

5. Grease the molds with oil and fill them halfway with some of the prepared dough.

6. Place banana slices on top.

7. Cover the bananas with a spoonful of the remaining batter.

8. Bake at 200 degrees for 18-22 minutes.

9. Cool completely, only then remove from the molds.

4. Cocoa muffins: recipe with coconut and chocolate filling

Products:

320 grams of flour;

A glass of milk;

Two eggs;

Two tsp. baking powder;

One hundred and fifty grams of sweet cream butter;

100 grams of sugar;

55 g cocoa powder;

4 tbsp. l. coconut flakes;

200 grams of dark chocolate.

Cooking process:

1. Beat the eggs with sugar until the mixture turns a pale light yellow color.

2. Pour in milk, add softened butter, cut into pieces. Beat.

3. Add cocoa, sifted flour, baking powder and coconut flakes. Stir until lumps disappear.

4. Place two tablespoons of dough into greased molds, place a piece of chocolate on top, and cover with two more spoons of dough.

5. Place the molds in an oven preheated to 210 degrees and bake for about 20 minutes.

5. Cocoa muffins: recipe with oranges

Products:

Half a kilo of flour;

200 grams of sour cream;

Sweet big orange;

Three eggs;

200 grams of sugar;

1 tsp. baking powder;

50 grams of dark chocolate;

5 tablespoons cocoa;

46 ml sunflower oil.

Cooking process:

1. In a small bowl, beat eggs with sugar.

2. Add sour cream and vegetable oil, beat again.

3. Rinse the orange thoroughly, pour boiling water over it and dry.

4. Grate the zest on a fine grater and transfer to the egg-sour cream mixture.

5. Peel the orange pulp from the white film, divide into slices, cut into small cubes.

6. Add baking powder, flour, cocoa powder to the dough. Mix with a whisk.

7. Add finely grated chocolate into the almost finished dough and mix.

8. Place a spoonful of dough on the bottom of the greased mold, place a few pieces of orange on top, fill with the remaining dough to 2/3 of the volume of the molds.

9. Bake muffins for 25 minutes at 175 degrees.

6. Cocoa muffins: recipe with raisins

Products:

40 g cocoa;

A glass of flour;

A glass of sugar;

1 tbsp. l. vegetable oil;

Half a glass of milk;

1/2 tsp. soda (quench);

Half a glass of dark raisins.

Cooking method:

1. Mix cocoa and flour in a large bowl.

2. In another container, beat slightly warmed milk with eggs, sunflower oil, sugar and slaked soda.

3. Rinse the raisins, pour boiling water over them for 10 minutes, rinse and dry, placing them on a towel.

4. Mix raisins with dough.

5. Place the muffin dough in oiled pans and place in an oven preheated to 160 degrees for 20 minutes.

6. Cool the finished muffins and decorate with powdered sugar and chocolate or nut crumbs.

7. Muffins with cocoa: recipe with cottage cheese and candied fruits

Products:

200 grams of flour;

150 grams of sour cream;

Two eggs;

205 grams of cottage cheese;

1 tsp. baking powder;

60 grams of candied fruits;

3 tbsp. l. cocoa.

Cooking process:

1. Place the cottage cheese in a bowl and grind until smooth.

2. Add sugar, eggs, sour cream. Mix first with a fork, then gently whisk.

3. Add sifted flour, baking powder, cocoa, mix.

4. Add candied fruits and mix again.

5. Spoon the dough into greased molds and bake at 180 degrees for 25 minutes.

8. Cocoa muffins: recipe with condensed milk and walnuts

Products:

180 grams of flour;

100 grams of condensed milk;

A third of a tsp. vanilla;

Half tbsp. baking powder;

Two eggs;

Two large spoons of cocoa;

60 grams of butter;

Two handfuls of chopped nuts.

Cooking process:

1. Mix flour with cocoa, vanilla and baking powder. Sift the mass.

2. Beat the eggs until smooth, add condensed milk, stir.

3. Melt the butter, cool, add to the condensed mixture.

4. Combine flour with condensed milk and mix.

5. Place some nut crumbs on the bottom of the greased pans, place a spoonful of dough on top, add a few more nuts and add more dough.

6. Bake for 23-25 ​​minutes in an oven preheated to 190 degrees.

If you add berries to the dough, they should first be lightly rolled in starch so that they do not spread.

You can add fruit to the dough in pureed form or by cutting them into small pieces.

If you add dried fruits to the dough, do not forget to soak them first and then dry them.

If you decide to make muffins using cottage cheese dough, choose cottage cheese that is not grainy; it is best to take it in briquettes, but it is advisable to grind it through a sieve at least once.

Place the dough in an oiled pan so that the muffins do not stick and have a neat, appetizing appearance.

Muffins are also good because, despite their short shelf life under normal conditions (about three days), they can be prepared for future use - they retain their taste perfectly at low temperatures. Then the remaining baked goods must be cooled completely, wrapped in cling film and placed in the freezer. You can take out the muffins at any appropriate time; all that remains is to defrost the muffins at room temperature or in the microwave on the appropriate setting.

Even the youngest young lady who is just beginning to master the culinary art can prepare this incredibly tasty pastry. These cocoa muffins turn out very tasty: tender, “mega-chocolate”, with a light texture and beautiful appearance. Using this principle, you can prepare any muffins by adding various ingredients, experimenting and modifying the recipe at your discretion. You can decorate chocolate muffins with delicate buttercream, add nuts, candied fruits or instant coffee to the dough...

In addition, this pastry is one of the fastest to prepare, because you just need to mix all the ingredients (which takes no more than 5 minutes), fill the molds with the mixture and wait 25-30 minutes. In just 40-50 minutes you will be able to serve chocolate muffins to the table, treating your guests and delighting your children with an appetizing dish.

Ingredients to make cocoa muffins:

• flour – 150 g
• egg – 1 pc.
• milk or kefir – 70 ml
• cocoa – 2 tbsp.
• sugar – 100 g
• butter – 50 g
• baking powder – 1 tsp.

Note: it is advisable to use special silicone molds for preparing this baking.

Recipe muffins with cocoa:

Pour flour and baking powder into a deep glass bowl, add sugar, and use a spatula to mix the mixture until smooth. Add cocoa mixture.

Mix dry ingredients thoroughly again.

Pour the dairy product into the mixture.

Then beat the egg into a bowl.

Melt the butter and add to the mixture.

Gently stir the chocolate dough with a silicone spatula.

Pour the muffin mixture into silicone molds and place in a hot oven (180 degrees) for 27-35 minutes.

Check the readiness of the baked goods with a dry torch. You can serve these chocolate muffins with strong aromatic coffee, tea or mate. Enjoy simple and flavorful pastries when treating your loved ones. Cocoa muffins are ready!

Bon appetit!

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 me 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.

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.

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.

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 dark and white chocolate chips in my chocolate muffin recipe. 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!