One evening when I needed something quick for dessert and didn’t want to spend too much time in the kitchen, I made these chocolate muffins. I started on them when I saw I had some grated chocolate left over from another recipe and a bit of buttermilk in the fridge. The recipe is simple, with ingredients that are usually found at home, and it doesn’t require special equipment.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 12 muffins
Difficulty: easy
Recipe type: quick dessert, suitable for breakfast or snack
Ingredients
280 g flour
100 g butter (room temperature)
50 g grated dark chocolate
1 packet baking powder
250 ml buttermilk or low-fat yogurt
1 egg
130 g sugar (I used white sugar, but brown sugar can also be used, the original amount being 100 g)
A pinch of salt
Grated orange zest (to taste)
Preparation method
1. Preheat the oven to medium heat (around 180°C, but if you don’t have a thermometer, set it to a level suitable for regular cakes).
2. Grate the chocolate and mix it in a bowl with the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg with the soft butter until you get a smooth cream. Add the buttermilk (or yogurt), mixing well.
4. Pour the wet ingredients over the dry ones. Mix just enough to combine, without overdoing it. If you’re adding orange zest, this is the time.
5. Grease the muffin tins with a little butter. Fill the molds with the mixture, about three-quarters full.
6. Bake for 20 minutes or until they pass the toothpick test (the toothpick should come out clean, without traces of batter).
7. Remove the muffins from the oven and let them sit for a few minutes before taking them out of the molds.
Why I make this recipe often
They are quick to make and you don’t need a mixer or complicated techniques. The ingredients are simple and can be adapted based on what you have in the fridge. They are good the next day too, if there are any left.
Tips and variations
Tips
Don’t overmix the batter after combining the wet and dry ingredients, otherwise the muffins may turn out dense.
If the butter isn’t soft enough, microwave it for a few seconds, but be careful not to melt it completely.
Substitutions
Brown sugar can be used instead of white sugar, but watch the amount so it’s not too sweet.
You can replace buttermilk with low-fat yogurt. If you only have regular milk, add a few drops of lemon juice and let it sit for 10 minutes.
Variations
Next time I plan to add larger pieces of chocolate to the batter. Nuts or raisins can be added if you want texture or something different. If you don’t have orange zest, vanilla works too or you can skip the flavor altogether.
Serving ideas
They are good plain, but you can sprinkle a little powdered sugar on top once they have cooled. If you have time, you can decorate them with a bit of cream or icing, but most of the time they are eaten straight from the tray.
Frequently asked questions
1. Can I use only sweet milk instead of buttermilk?
You can, but the muffins will be fluffier with buttermilk or yogurt. If using regular milk, add a few drops of lemon juice to sour it slightly.
2. Can I use margarine instead of butter?
You can, but the taste will be slightly different. Butter provides a richer flavor.
3. Can I use chopped chocolate instead of grated chocolate?
Yes, if you want large pieces of chocolate inside. You can combine grated chocolate with chopped chocolate for more texture.
4. Can I omit the orange zest?
Yes, it’s not essential to the recipe. If you don’t like it or don’t have it, the muffins will still turn out well without it.
5. Can I freeze the muffins?
They can be frozen, but the texture won’t be quite the same after thawing. They are best fresh or stored at room temperature for 1-2 days.
Nutritional values
Estimation for one muffin (out of 12):
Calories: approximately 185 kcal
Protein: 3.5 g
Fat: 7.5 g
Carbohydrates: 26 g
Sugar: 10 g
Values are approximate and can vary depending on the type of chocolate and the exact amount of sugar used.
Storage and reheating
The muffins stay fresh for 1-2 days if kept covered at room temperature. If they cool down too much, you can heat them for 10-15 seconds in the microwave. I do not recommend storing them in the fridge as they get hard. If you want to keep them longer, freezing is possible, but the texture changes after thawing.
Quick Info
Total time: about 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 12 muffins
Difficulty: easy
Recipe type: quick dessert, suitable for breakfast or snack
Ingredients
280 g flour
100 g butter (room temperature)
50 g grated dark chocolate
1 packet baking powder
250 ml buttermilk or low-fat yogurt
1 egg
130 g sugar (I used white sugar, but brown sugar can also be used, the original amount being 100 g)
A pinch of salt
Grated orange zest (to taste)
Preparation method
1. Preheat the oven to medium heat (around 180°C, but if you don’t have a thermometer, set it to a level suitable for regular cakes).
2. Grate the chocolate and mix it in a bowl with the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg with the soft butter until you get a smooth cream. Add the buttermilk (or yogurt), mixing well.
4. Pour the wet ingredients over the dry ones. Mix just enough to combine, without overdoing it. If you’re adding orange zest, this is the time.
5. Grease the muffin tins with a little butter. Fill the molds with the mixture, about three-quarters full.
6. Bake for 20 minutes or until they pass the toothpick test (the toothpick should come out clean, without traces of batter).
7. Remove the muffins from the oven and let them sit for a few minutes before taking them out of the molds.
Why I make this recipe often
They are quick to make and you don’t need a mixer or complicated techniques. The ingredients are simple and can be adapted based on what you have in the fridge. They are good the next day too, if there are any left.
Tips and variations
Tips
Don’t overmix the batter after combining the wet and dry ingredients, otherwise the muffins may turn out dense.
If the butter isn’t soft enough, microwave it for a few seconds, but be careful not to melt it completely.
Substitutions
Brown sugar can be used instead of white sugar, but watch the amount so it’s not too sweet.
You can replace buttermilk with low-fat yogurt. If you only have regular milk, add a few drops of lemon juice and let it sit for 10 minutes.
Variations
Next time I plan to add larger pieces of chocolate to the batter. Nuts or raisins can be added if you want texture or something different. If you don’t have orange zest, vanilla works too or you can skip the flavor altogether.
Serving ideas
They are good plain, but you can sprinkle a little powdered sugar on top once they have cooled. If you have time, you can decorate them with a bit of cream or icing, but most of the time they are eaten straight from the tray.
Frequently asked questions
1. Can I use only sweet milk instead of buttermilk?
You can, but the muffins will be fluffier with buttermilk or yogurt. If using regular milk, add a few drops of lemon juice to sour it slightly.
2. Can I use margarine instead of butter?
You can, but the taste will be slightly different. Butter provides a richer flavor.
3. Can I use chopped chocolate instead of grated chocolate?
Yes, if you want large pieces of chocolate inside. You can combine grated chocolate with chopped chocolate for more texture.
4. Can I omit the orange zest?
Yes, it’s not essential to the recipe. If you don’t like it or don’t have it, the muffins will still turn out well without it.
5. Can I freeze the muffins?
They can be frozen, but the texture won’t be quite the same after thawing. They are best fresh or stored at room temperature for 1-2 days.
Nutritional values
Estimation for one muffin (out of 12):
Calories: approximately 185 kcal
Protein: 3.5 g
Fat: 7.5 g
Carbohydrates: 26 g
Sugar: 10 g
Values are approximate and can vary depending on the type of chocolate and the exact amount of sugar used.
Storage and reheating
The muffins stay fresh for 1-2 days if kept covered at room temperature. If they cool down too much, you can heat them for 10-15 seconds in the microwave. I do not recommend storing them in the fridge as they get hard. If you want to keep them longer, freezing is possible, but the texture changes after thawing.