Desserts and sweets

Chocolate muffins

Chocolate muffins

Info.

  • Easy
  • 25 minutes
  • For 8 people
  • 0.2 € / person
  • 302kcal per 100g.

How to make chocolate chip muffins .

Today I propose you one of those spectacular dessert recipes .

A dessert that is a 3 in 1 recipe, since muffins with chocolate flavor have come out of the oven. Another batch with 70% cocoa nuggets and the last one, with more success if possible, with a molten chocolate interior that gives it a touch of chocolate coulant. What have I caught you for? You are not going to be able to leave the recipe untested.

Its origin is in the famous ” madeleines “. From their origin little by little they were achieving great notoriety and thus they have come to this day. We even found versions on the other side of the pond, like these chocolate muffins so similar.

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These chocolate muffins are a real delight, very fluffy , light, wet muffins with chocolate chips inside. Which undoubtedly provides a crisp contrast and full of chocolate flavor.

If you dare you can decorate them with colored noodles, hazelnut crocanti, pearl sugar or sprinkle with icing sugar, imagination to power.

You will have a dessert of 10 points, and with a good glass of milk a fantastic snack or an ideal breakfast. I encourage you to prepare these cupcakes at home, without preservatives or dyes, the real ones. Enjoy your cupcakes!

Preparation of chocolate muffins

We are going to prepare about 20 muffins. They are perfect for a weekend afternoon when you feel like roasting the oven.

  1. In a large bowl beat the eggs with some rods, with quick and enveloping movements, trying to keep the spongy and airy smoothie.
  2. Now add the sugar little by little while continuing to beat and mix in the same way. It is the turn of the oil, we pour it slowly and we mix it with the rest of the ingredients.
  3. We follow the same process with the milk, then the sifted flour and cocoa (passed through the strainer and previously mixed in another bowl) and finally the chemical yeast.
  4. We put the mixture in the refrigerator and while it cools we place the silicone molds on the tray. We put the curled paper inside them.
  5. Before pouring the mixture into the molds, we give it a small shake since with the cold it will have thickened a little.

Preparation of the different types of chocolate muffins. Baking and presentation

  1. Once the dough is ready we can prepare the classic chocolate muffins. I also propose two other variants when it comes to filling the molds:
    • Classic chocolate muffins: Fill up to ¾ parts and bake 15 minutes at 200º C. With the heat of preheating and at this temperature the muffins should rise without problem.
    • Muffins with chocolate chips : Fill up to ¾ parts and then pour 5/6 chocolate chips on top of the mixture (as we can see in the photos of the step by step). Bake 15 minutes at 200º C.
    • Stuffed with chocolate bonbon: We put a base of dough, place the bonbon in the center and pour more dough on top until filling ¾ of the mold. Bake 15 minutes at 200º C. When the dough rises in the oven, the bonbon will remain inside the cupcake (as if it were a chocolate coulant ).
  2. They will be made when they have the perfect pompadour and are golden. It is important to be careful since you know that from one oven to another the heat and time can vary.
  3. When they are ready, remove from the oven and let stand in the silicone molds, so that the dough settles well.

And we will already have our delicious chocolate muffins , I hope you like them, Let’s eat!

Some tips to get us some delicious and fluffy muffins

  • Use quality ingredients like homemade eggs (if possible) and olive oil instead of butter or margarine.
  • All the ingredients must be at room temperature, so you must remove them from the refrigerator about 10-15 minutes before starting the recipe.
  • The flour should be wheat and loose, not strength. Preferably “pastry”, which you can easily find in any store or supermarket.
  • To get some muffins with pompadour we will use silicone non-stick molds, where we will introduce the curled paper baskets. We will fill the curled paper molds to ¾ parts capacity. With this amount it is enough to achieve a good pompadour.
  • Once we have the dough prepared, we will put it in the refrigerator for 5-10 minutes. The contrast of heat when putting them in the oven will make them grow better and with more “air”.
  • The yeast used for cupcakes is Royal chemistry, which makes the dough grow with air.
  • As in almost all the traditional recipes of our mothers and grandmothers, here we will also add a pinch of salt, and with it we will be able to enhance the flavor and better aerate the dough.
  • In this recipe we have not used any aromatic element but you can add what you like the most: orange zest (they will go great for chocolate muffins), cinnamon, vanilla, etc.

Tips for perfect baking of your muffins

  • Preheat the oven well to a high temperature (220-230º) so that they then rise well and take in air, due to the contrast of heat. We preheat with “up-down” heat.
  • Once they are in the oven, we should never open the door.  Since we would interrupt the process and the cupcakes would be lowered. We will place them on the metal tray in the central position.
  • When we remove them from the oven, we will let them rest so that they settle well. Then we already remove them from the silicone molds.
  • They will be kept in perfect condition for several days. You can place them on a tray and have them covered with a clean cloth, or better yet, store them in a metal cookie box.

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