I made these muffins for the first time after seeing a simple yet tempting recipe, with some pictures that stuck in my mind. Everything seemed clear from the start, and I immediately decided to double the quantities. I was right – they turned out great, with a fluffy texture, and the chocolate chunks really make a difference. The recipe is easy to remember and didn’t give me any headaches.
Quick Info
Total time: about 35 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes
Number of servings: 12-14 muffins (depends on the size of the molds)
Difficulty: easy
Recipe type: dessert, quick snack
Ingredients
200 g butter (at room temperature)
200 g powdered sugar
vanilla (extract or vanilla sugar, to taste)
4 eggs
200 g flour
a pinch of salt
2 teaspoons baking powder
1 bar of 75% cocoa chocolate (chunks)
Preparation method
1. Place the soft butter in a large bowl. Beat at medium speed until creamy and light in color.
2. Add the powdered sugar and vanilla to the butter. Continue mixing for about 3 minutes until well combined.
3. Incorporate the eggs one by one. After each egg, mix well to fully incorporate before adding the next.
4. Add the flour, salt, and baking powder, then mix briefly until there are no traces of flour. No need to overmix at this stage.
5. Prepare the muffin molds. Place a tablespoon of the mixture in each mold. Then, add chocolate chunks (broken or chopped to preference) into each muffin.
6. Bake in a preheated oven at 180°C for 15-20 minutes or until a toothpick comes out clean.
7. Remove the tray from the oven and let the muffins cool in the molds for about 10 minutes. Only then gently remove them from the molds. If taken out too early, they may stick.
Why I make this recipe often
These muffins are quick, require no complicated ingredients, and always turn out just as good. The texture is slightly fluffy, and the taste remains pleasant even the next day. They are perfect for breakfast or as a snack.
Tips and Variations
Tips
Let the butter come to room temperature, otherwise it won’t mix well with the sugar.
Do not overmix the batter after adding the flour, or the muffins will turn out dense.
Only remove the muffins from the molds after cooling to prevent them from breaking or sticking to the edges.
Use quality chocolate for a balanced taste, not too sweet.
Substitutions
Powdered sugar can be replaced with granulated sugar, but the texture will be slightly different.
Bittersweet chocolate can be swapped for milk chocolate, but they will be a bit sweeter.
Vanilla can be omitted or replaced with orange extract for a different flavor.
Variations
Add grated lemon or orange zest for an extra freshness.
Include chopped nuts or hazelnuts in the mixture for a crunchy texture.
You can sprinkle some seeds on top before baking.
Serving ideas
The muffins can be served plain, with milk, coffee, or tea.
They also pair well with yogurt or a simple fruit sauce.
They can be packed for school or work.
Frequently asked questions
Can I use margarine instead of butter?
Yes, but the taste and texture will be different. Butter gives a nicer flavor and a finer texture.
Do the muffins become dry if baked too long?
Yes, if you exceed the baking time, the muffins can become dry. It’s good to check them with a toothpick after 15 minutes.
Can I use chocolate with a lower cocoa percentage?
You can use any type of chocolate, but chocolate with a higher cocoa percentage balances the sweetness of the sugar.
Do I need to grease the muffin molds?
If you use paper or silicone molds, it is not necessary. For metal molds, lightly grease with butter or oil.
Can I freeze the muffins?
Yes, they can be frozen. Let them cool completely, then wrap them in sealed bags.
Nutritional values
Approximately, one muffin (from 12 servings) has about 220-240 kcal.
Carbohydrates: 24-26 g
Proteins: 3-4 g
Fats: 12-13 g
Values may vary depending on the size of the muffins and the type of chocolate used. This is an estimate based on the ingredients in the recipe.
Storage and reheating
The muffins store well at room temperature, covered, for about 2 days. For longer storage, you can keep them in the fridge, but ideally, let them sit at room temperature for 15-20 minutes before serving to regain their texture. I do not recommend reheating in the oven unless you want to melt the chocolate inside a bit.
This recipe remains a simple choice for homemade chocolate muffins, suitable whenever you need a quick dessert.
Quick Info
Total time: about 35 minutes
Preparation time: 15-20 minutes
Baking time: 15-20 minutes
Number of servings: 12-14 muffins (depends on the size of the molds)
Difficulty: easy
Recipe type: dessert, quick snack
Ingredients
200 g butter (at room temperature)
200 g powdered sugar
vanilla (extract or vanilla sugar, to taste)
4 eggs
200 g flour
a pinch of salt
2 teaspoons baking powder
1 bar of 75% cocoa chocolate (chunks)
Preparation method
1. Place the soft butter in a large bowl. Beat at medium speed until creamy and light in color.
2. Add the powdered sugar and vanilla to the butter. Continue mixing for about 3 minutes until well combined.
3. Incorporate the eggs one by one. After each egg, mix well to fully incorporate before adding the next.
4. Add the flour, salt, and baking powder, then mix briefly until there are no traces of flour. No need to overmix at this stage.
5. Prepare the muffin molds. Place a tablespoon of the mixture in each mold. Then, add chocolate chunks (broken or chopped to preference) into each muffin.
6. Bake in a preheated oven at 180°C for 15-20 minutes or until a toothpick comes out clean.
7. Remove the tray from the oven and let the muffins cool in the molds for about 10 minutes. Only then gently remove them from the molds. If taken out too early, they may stick.
Why I make this recipe often
These muffins are quick, require no complicated ingredients, and always turn out just as good. The texture is slightly fluffy, and the taste remains pleasant even the next day. They are perfect for breakfast or as a snack.
Tips and Variations
Tips
Let the butter come to room temperature, otherwise it won’t mix well with the sugar.
Do not overmix the batter after adding the flour, or the muffins will turn out dense.
Only remove the muffins from the molds after cooling to prevent them from breaking or sticking to the edges.
Use quality chocolate for a balanced taste, not too sweet.
Substitutions
Powdered sugar can be replaced with granulated sugar, but the texture will be slightly different.
Bittersweet chocolate can be swapped for milk chocolate, but they will be a bit sweeter.
Vanilla can be omitted or replaced with orange extract for a different flavor.
Variations
Add grated lemon or orange zest for an extra freshness.
Include chopped nuts or hazelnuts in the mixture for a crunchy texture.
You can sprinkle some seeds on top before baking.
Serving ideas
The muffins can be served plain, with milk, coffee, or tea.
They also pair well with yogurt or a simple fruit sauce.
They can be packed for school or work.
Frequently asked questions
Can I use margarine instead of butter?
Yes, but the taste and texture will be different. Butter gives a nicer flavor and a finer texture.
Do the muffins become dry if baked too long?
Yes, if you exceed the baking time, the muffins can become dry. It’s good to check them with a toothpick after 15 minutes.
Can I use chocolate with a lower cocoa percentage?
You can use any type of chocolate, but chocolate with a higher cocoa percentage balances the sweetness of the sugar.
Do I need to grease the muffin molds?
If you use paper or silicone molds, it is not necessary. For metal molds, lightly grease with butter or oil.
Can I freeze the muffins?
Yes, they can be frozen. Let them cool completely, then wrap them in sealed bags.
Nutritional values
Approximately, one muffin (from 12 servings) has about 220-240 kcal.
Carbohydrates: 24-26 g
Proteins: 3-4 g
Fats: 12-13 g
Values may vary depending on the size of the muffins and the type of chocolate used. This is an estimate based on the ingredients in the recipe.
Storage and reheating
The muffins store well at room temperature, covered, for about 2 days. For longer storage, you can keep them in the fridge, but ideally, let them sit at room temperature for 15-20 minutes before serving to regain their texture. I do not recommend reheating in the oven unless you want to melt the chocolate inside a bit.
This recipe remains a simple choice for homemade chocolate muffins, suitable whenever you need a quick dessert.