I started making muffins on a Saturday morning, mostly out of curiosity. I was craving something sweet, but didn’t want to spend too much time in the kitchen. This recipe is one of the simplest variations I’ve tried – there’s no need to plan or look for complicated ingredients, everything is easily found in any kitchen. What I liked is that it’s straightforward: you put everything in, mix, bake, and it’s done.
Quick info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Number of servings: 12-15 muffins, depending on the size of the mold
Difficulty: easy
Recipe type: simple dessert, good for breakfast or snack
Ingredients
2 cups flour
1 cup cold milk
1 cup powdered sugar
2 eggs
200 g cooking chocolate
1 cup raisins
Butter or margarine (about 80-100 g, enough to bind the mixture)
1 packet baking powder
Rum essence (to taste)
5 chocolate-covered biscuits with nuts
Preparation method
1. Crack the eggs into a bowl and add the powdered sugar. Whisk with a whisk or mixer until frothy – it doesn’t need to be overdone, just lightened a bit in color.
2. Pour the cold milk over the egg and sugar mixture. Add the flour, mixing continuously until there are no lumps. It doesn’t have to be super fine; the important thing is to get it somewhat homogeneous.
3. Add the raisins to the mixture, then melt the cooking chocolate separately in a double boiler or microwave and pour it over the other ingredients. Add the rum essence to taste and mix in the broken biscuits. The biscuits should not be crushed completely, just broken by hand.
4. Incorporate the baking powder and the butter (melted slightly or at room temperature). Mix everything just enough to combine the ingredients well. Don’t overmix, just distribute everything evenly.
5. Prepare the muffin tray with special paper. Put a tablespoon of the mixture in each mold, about three-quarters full. Grate a bit of cooking chocolate on top so that each muffin has a thin layer.
6. Place the tray in the preheated oven at 180 degrees and bake for 30 minutes. It depends on the oven; mine were done in about 28 minutes, but it’s safest to check after 25 minutes and leave them until they get a bit of color.
7. Let them sit in the tray for 5 minutes, then transfer them to a rack to cool.
Why I make this recipe often
I like it because it’s quick and doesn’t require following complicated steps. The muffins come out fluffy, and they can be eaten warm or after cooling. They keep well the next day, if there are any left. I can easily adapt it if I don’t have all the ingredients.
Tips and variations
Tips
Don’t heat the butter too much, so it doesn’t ‘break’ the mixture.
If you use high cocoa content chocolate, it will have a more intense flavor.
The biscuits add texture, but don’t crush them completely – it’s nicer to find pieces.
Substitutions
You can use margarine instead of butter if that’s what you have on hand.
If you don’t have rum essence, vanilla works too, but it won’t change the final flavor much.
In the absence of chocolate-covered biscuits, plain ones will work, as long as they are crunchy.
Variations
You can replace raisins with dried cranberries or other dried fruits if you want a different note.
If you don’t want cooking chocolate, you can use small pieces of dark or milk chocolate.
Serving ideas
You can serve them warm with milk, coffee, or tea. They are good plain, but you can add a little sweet cream or yogurt on the side.
Frequently asked questions
How much should I mix the mixture?
Just enough to combine, don’t overdo it. If you overmix, the muffins may turn out denser.
Do I need to hydrate the raisins beforehand?
It’s not mandatory, but if you want them softer, you can leave them in a little milk or warm water for 5-10 minutes.
Can these muffins be frozen?
They can be frozen, but the texture isn’t as good after thawing. They are best consumed fresh or on the first day.
What can I use if I don’t have a special muffin tray?
You can put the mixture in sturdier paper forms placed on a regular tray. They won’t rise as nicely, but it works.
Do I need to grease the paper forms?
It’s not necessary if you use special muffin paper. If you use improvised forms, you can grease them very lightly with butter.
Nutritional values
Approximately, for one muffin (out of a total of 15):
Calories: ~220 kcal
Protein: ~4 g
Carbohydrates: ~35 g
Fat: ~7 g
The values are approximate and may vary depending on the exact type of chocolate, biscuits, and how much butter you use. It’s a fairly substantial dessert due to the sugar, chocolate, and biscuits.
Storage and reheating
The muffins can be stored covered at room temperature for 1-2 days without problems. They can also be eaten cold, but if you want to reheat them, put them in the microwave for 5-10 seconds. After more than two days, they lose their freshness, but they don’t become unpleasant immediately. I don’t recommend storing them in the fridge, as they harden.
That’s it – a simple muffin recipe, without hassle and without rare ingredients.
Quick info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Number of servings: 12-15 muffins, depending on the size of the mold
Difficulty: easy
Recipe type: simple dessert, good for breakfast or snack
Ingredients
2 cups flour
1 cup cold milk
1 cup powdered sugar
2 eggs
200 g cooking chocolate
1 cup raisins
Butter or margarine (about 80-100 g, enough to bind the mixture)
1 packet baking powder
Rum essence (to taste)
5 chocolate-covered biscuits with nuts
Preparation method
1. Crack the eggs into a bowl and add the powdered sugar. Whisk with a whisk or mixer until frothy – it doesn’t need to be overdone, just lightened a bit in color.
2. Pour the cold milk over the egg and sugar mixture. Add the flour, mixing continuously until there are no lumps. It doesn’t have to be super fine; the important thing is to get it somewhat homogeneous.
3. Add the raisins to the mixture, then melt the cooking chocolate separately in a double boiler or microwave and pour it over the other ingredients. Add the rum essence to taste and mix in the broken biscuits. The biscuits should not be crushed completely, just broken by hand.
4. Incorporate the baking powder and the butter (melted slightly or at room temperature). Mix everything just enough to combine the ingredients well. Don’t overmix, just distribute everything evenly.
5. Prepare the muffin tray with special paper. Put a tablespoon of the mixture in each mold, about three-quarters full. Grate a bit of cooking chocolate on top so that each muffin has a thin layer.
6. Place the tray in the preheated oven at 180 degrees and bake for 30 minutes. It depends on the oven; mine were done in about 28 minutes, but it’s safest to check after 25 minutes and leave them until they get a bit of color.
7. Let them sit in the tray for 5 minutes, then transfer them to a rack to cool.
Why I make this recipe often
I like it because it’s quick and doesn’t require following complicated steps. The muffins come out fluffy, and they can be eaten warm or after cooling. They keep well the next day, if there are any left. I can easily adapt it if I don’t have all the ingredients.
Tips and variations
Tips
Don’t heat the butter too much, so it doesn’t ‘break’ the mixture.
If you use high cocoa content chocolate, it will have a more intense flavor.
The biscuits add texture, but don’t crush them completely – it’s nicer to find pieces.
Substitutions
You can use margarine instead of butter if that’s what you have on hand.
If you don’t have rum essence, vanilla works too, but it won’t change the final flavor much.
In the absence of chocolate-covered biscuits, plain ones will work, as long as they are crunchy.
Variations
You can replace raisins with dried cranberries or other dried fruits if you want a different note.
If you don’t want cooking chocolate, you can use small pieces of dark or milk chocolate.
Serving ideas
You can serve them warm with milk, coffee, or tea. They are good plain, but you can add a little sweet cream or yogurt on the side.
Frequently asked questions
How much should I mix the mixture?
Just enough to combine, don’t overdo it. If you overmix, the muffins may turn out denser.
Do I need to hydrate the raisins beforehand?
It’s not mandatory, but if you want them softer, you can leave them in a little milk or warm water for 5-10 minutes.
Can these muffins be frozen?
They can be frozen, but the texture isn’t as good after thawing. They are best consumed fresh or on the first day.
What can I use if I don’t have a special muffin tray?
You can put the mixture in sturdier paper forms placed on a regular tray. They won’t rise as nicely, but it works.
Do I need to grease the paper forms?
It’s not necessary if you use special muffin paper. If you use improvised forms, you can grease them very lightly with butter.
Nutritional values
Approximately, for one muffin (out of a total of 15):
Calories: ~220 kcal
Protein: ~4 g
Carbohydrates: ~35 g
Fat: ~7 g
The values are approximate and may vary depending on the exact type of chocolate, biscuits, and how much butter you use. It’s a fairly substantial dessert due to the sugar, chocolate, and biscuits.
Storage and reheating
The muffins can be stored covered at room temperature for 1-2 days without problems. They can also be eaten cold, but if you want to reheat them, put them in the microwave for 5-10 seconds. After more than two days, they lose their freshness, but they don’t become unpleasant immediately. I don’t recommend storing them in the fridge, as they harden.
That’s it – a simple muffin recipe, without hassle and without rare ingredients.