Chocolate muffins recipe cooker. Classic chocolate muffins. Chocolate muffins with fruit fillings
The classic recipe for chocolate muffins is “rubbed to holes” - they are so tasty and easy to prepare. The name alone already evokes a storm of emotions among those with a sweet tooth. The cupcakes turn out a little moist, moderately sweet, tender and incredibly tasty.
Prepare the necessary products.
Combine the dry ingredients in a deep bowl: sift the wheat flour, add cocoa powder, sugar and baking powder. Mix everything thoroughly so that there are no lumps left, and the entire mass should be evenly colored with cocoa.
Place pieces of dark chocolate in a saucepan, pour in milk and add butter.
Place on the fire and bring until smooth, stirring occasionally. Bring the mixture to a boil over low heat.
In a bowl, combine sour cream with chicken egg.
Beat by hand.
Pour the creamy chocolate mixture into the dry ingredients, stirring continuously.
Then add sour cream and egg.
And mix everything again.
Place the finished dough into molds. If you use silicone molds or with disposable paper liners, you do not need to grease them; otherwise, grease them with vegetable oil.
Send the form with the dough to the oven and bake for 20-25 minutes at 180-200 degrees, until dry.
You can check the readiness with a wooden splinter - if it is dry, the classic chocolate muffins are ready.
Serve cooled, incredibly delicious chocolate muffins for tea.
If you wish, you can decorate the muffins with cream, although they taste great without it.
Bon appetit.
Cook with love.
There are countless recipes for muffins with chocolate inside - these include baking with chocolate chips, and with crushed pieces of the bar, and with liquid chocolate. And if you add cocoa to the dough, you will get a real chocolate madness for those with a sweet tooth. The right to be called the birthplace of muffins is disputed by two countries - France and Germany. The French claim that muffins are their sweet bread (moufflet), and the Germans are sure that these products are nothing more than one of the varieties of ancient pastries (muffe).
Muffins according to classic recipes in silicone molds
Muffins can be called a “lazy cupcake,” just like charlotte is a “lazy sponge cake.” Muffins are baked in small molds (sometimes in disposable paper molds); traditionally, part of the flour in muffins is replaced with starch (ideally corn) for greater crumbliness. The proportions there are more free than in muffins; warm milk, syrup and other flavorings can be added to the dough. The mixing procedure is also simpler: all liquid ingredients (butter, eggs, milk, syrup) are mixed together, all dry ingredients (sugar, flour, baking powder) are mixed in a separate bowl, then everything is combined, but it is not necessary to beat the entire mass until a homogeneous structure - muffins are not capricious. They are baked at a temperature of 160–165 degrees for the same 20–25 minutes.
Muffins– this is just a field for culinary experiments. Instead of jam, you can fill them with “toffee” – boiled condensed milk, bananas, dates, pieces. When preparing muffins with chocolate according to classic recipes, you can add almonds or other nuts, all kinds of spices, pieces of chocolate, cognac, liqueur, and rum to the dough. And every time you will get a special taste!
Many people like to bake these cupcakes in disposable paper molds. Just remember that muffins with chocolate according to this recipe must be placed in silicone molds, otherwise they will lose their shape. When serving, you don’t have to remove the paper – it serves as a decoration for the baked goods.
Powdered sugar, glaze with various additives, chocolate, and confiture (if your muffins are fruit-based) are suitable for decorating muffins.
Another find for food lovers: salty muffins that can be filled with cheese, smoked meats (both meat and fish), mushrooms, cottage cheese with salt and herbs. Ukrainian-style muffins can be filled with salted lard or lard, and Russian-style muffins can be filled with red caviar. For salty muffins, dill cream (beat dill with lemon juice and salt in a blender) or tartar sauce (for fish muffins) are suitable as a glaze.
You can also make a large family cupcake with filling (not liquid) using the muffin recipe.
I would like to say separately about the use of soda as a baking powder. Quite often, instead of the promised splendor, we risk getting a not-so-pleasant soda taste in our baked goods. The popular idea of quenching soda with vinegar or kefir is not so good, because the reaction with the release of gas occurs already during the quenching process and this soda will no longer bring any benefit to your dough. If you do not want to use dry baking powder, but are more accustomed to working with soda, then mix it dry with a few grains of citric acid and add this mixture to the dough, then the reaction will occur in it. But in general, whether for pancakes or biscuits and muffins, baking powder is a completely unnecessary thing.
Below you can find recipes for chocolate muffins and step-by-step photos of preparing the cupcakes.
Recipes for making chocolate muffins in a slow cooker
Here you will learn how to make chocolate muffins at home using a slow cooker instead of an oven.
Sweet cupcakes with chocolate filling (muffins)
Ingredients:
- Flour: 1 cup.
- Sugar: ⅔ cup.
- Egg: 3 pcs.
- Butter: 100 g.
- Baking powder: 1 sachet.
- Zest of 1 lemon.
- Vanillin: ½ sachet.
- Liquid chocolate: ½ cup.
- Cinnamon (powder): to taste.
Preparation:
Beat eggs together with sugar.
Add butter, baking powder, vanillin and flour. Grate the lemon zest on a fine grater and add to the dough. Mix everything well.
Fill a silicone mold for chocolate muffins in a slow cooker or disposable (not metal!) molds about ⅓ full with dough.
Place some thick chocolate in the center.
Place the top layer of dough (the same as the bottom), starting from the edges of the molds.
The molds should be filled ⅔ full or a little more.
Place the molds in the multicooker and turn on the HEAT mode for 10 minutes.
Bake chocolate muffins in a slow cooker according to this recipe in the BAKE mode for 60 minutes.
Chocolate-sea buckthorn muffins in a slow cooker
Ingredients:
75 g butter, 100 g sugar, 50 g frozen sea buckthorn, 80 g flour, 1 egg, ½ tsp. baking powder, 1 tbsp. l. (for berries) flour, 1 tsp. vanilla essence, 40 g chocolate chips, 4 muffin cups
Preparation :
1. To prepare chocolate muffins for this recipe, you need to prepare the butter and egg in advance so that their temperature is equal to room temperature.
2. Mix baking powder and 80 g of flour, sift the mixture.
3. Dry the thawed berries well and roll in 1 tbsp. l. flour.
4. Grind the butter, gradually mixing in the sugar.
5. When the sugar dissolves, add the egg, vanilla essence and mix thoroughly.
6. Add the flour mixture in several additions, stirring with a spatula. Then add chocolate chips and mix again.
7. Place half of the prepared dough into the molds, arrange the berries in them, lightly pressing them into the dough with your finger, and place the remaining dough on top. The molds should be two-thirds full.
8. Select the BAKING program in the menu, set the time to 1 hour 10 minutes.
9. Preheat the multicooker for 10 minutes with the lid open.
10. Place the molds on the bottom of the multicooker bowl, close the lid and set the pressure to “0”.
ADVICE:
Do not fill the molds to the top with batter to prevent the muffins from sticking together.
Do not stir the berries into the batter if you want them to remain whole.
Look at the photos of recipes for chocolate muffins prepared in a slow cooker:
Muffins with chocolate inside: step-by-step recipes with photos and videos
Here are step-by-step recipes for muffins with chocolate inside and various additives.
Muffins with nuts and chocolate
Ingredients:
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- Flour – 250 g
- Baking powder – 10 g
- Peeled walnuts – 150 g
- Chocolate – 180 g
- Eggs – 3 pcs.
- Sugar – 200 g
- Vanilla sugar – 10 g
- Vegetable oil – 120 ml
- Sour milk or curdled milk – 180 ml
Preparation:
Before making chocolate muffins, you need to mix flour, baking powder, chopped walnuts and chocolate.
In another bowl, mix eggs with sugar and vanilla sugar, add vegetable oil and sour milk or yogurt, mix well.
Pour the egg-milk mixture into the flour and stir until smooth.
Fill silicone or greased metal muffin tins 1/4 full with the prepared dough and bake for 20–25 minutes at 180°C.
As you can see in the photo, muffins with chocolate inside according to this recipe look very appetizing:
Chocolate muffins “Polar Star”
Ingredients:
- Confectionery crumbs for sprinkling (see recipe below)
- 100 g butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups of flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ cup milk
- ¼ cup sour cream
- 1 tsp. vanilla extract
- 200 g chocolate
Preparation:
1. Before preparing chocolate muffins, you need to preheat the oven to 190 °C. Place paper capsules into 12 muffin tins.
2. Prepare crumbs for sprinkling as described below. Set aside.
3. Using a hand mixer, cream the butter and sugar together in a large bowl. Add eggs, beating thoroughly.
4. In a separate bowl, mix flour with baking powder and salt. Gradually add this dry mixture to the butter-sugar mixture, alternating with milk, sour cream and vanilla extract. Knead until smooth.
5. Carefully add chopped chocolate.
6. To make the muffins tall, fill each mold almost to the top with dough. Sprinkle generously with crumbs.
7. Bake for 25–30 minutes, then stick a splinter into the middle of one muffin. If the muffins are ready, the dough will not stick and the splinter will remain dry. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
For this Chocolate Chip Muffins recipe, you will need crumb topping:
- ½ cup granulated sugar
- ¼ cup flour
- ¼ cup frozen butter, finely chopped
- 2 tsp. cinnamon
Preparation:
Place all ingredients in a blender and blend at high speed until the mixture begins to crumble into dense crumbs. Sprinkle muffins as directed in recipe.
Watch the video recipe for making chocolate muffins to better understand baking technology:
How to make delicious chocolate muffins at home
Chocolate muffins with pine nuts
Ingredients:
500 g flour, 150 g margarine, 250 g sugar, 100 g peeled pine nuts, 2 tbsp. spoons of cocoa, 5 eggs, 1 packet of vanilla sugar, 1 tablespoon of lemon juice, 1 teaspoon of grated lemon zest.
Cooking method:
Before making chocolate muffins with pine nuts, you need to grind eggs with sugar, add melted margarine, mix well. Add sifted flour, add vanilla sugar, cocoa, lemon juice and zest, knead into a homogeneous dough. Add pine nuts and stir.
Place the dough into molds lined with baking paper.
Bake the muffins in an oven preheated to 180°C for 20–25 minutes.
Muffins with chocolate glaze
Ingredients:
- box of cake mix
- 24 waffle ice cream cones
- 2 muffin tins, 12 pieces each
- jar of chocolate frosting
- confectionery topping
1. To make delicious chocolate muffins with this easy recipe, preheat the oven and make the cake batter according to the instructions on the box.
2. Place the cups into the muffin tin, then carefully fill the cups with the prepared batter.
3. Carefully place the pans in the oven and bake according to package instructions. Use a toothpick to check if the dough is baked.
4. Cool.
5. Once the cups have cooled completely, decorate them with chocolate frosting and sprinkles to make them look like real ice cream cups.
The photo of recipes for chocolate muffins with chocolate shows all the stages of preparation:
How to make chocolate muffins with cocoa at home
Chocolate muffins
Ingredients:
Wheat flour – 100 g, corn starch – 50 g, sugar – 150 g, butter – 50 g, dark chocolate – 50 g, hot milk – 100 ml, eggs – 3 pieces, baking powder – 5-10 g.
Preparation:
To make this recipe for chocolate chip muffins, place the chopped chocolate bar and butter in a bowl, pour hot milk over them and stir until melted. Add eggs to the cooled mixture and beat. In a separate container, mix: flour, starch, sugar, baking powder. Then mix the liquid and dry ingredients together and pour the dough into the molds.
Bake at 165–170 degrees for 20–25 minutes.
Photos of recipes for muffins with chocolate pieces clearly demonstrate how such muffins are prepared:
Devil's Food Dark Chocolate Muffins
By treating regular cocoa with baking soda, these cupcakes take on a rich, dark chocolate color. Instead of regular cocoa, you can also use Dutch technology cocoa for this chocolate muffin recipe. In this case, the color will become even darker and the taste will be softer. You won't notice any difference in texture. So, how to make chocolate muffins at home using simple ingredients?
Ingredients:
For 18 cupcakes, 6.5 cm in diameter:
- ½ cup unsweetened cocoa
- 1 cup boiling water
- 2 cups of flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup softened butter
- 1 cup of sugar
- 2 large eggs
- 1 tsp. vanilla
Preparation:
1. Before making chocolate muffins, preheat the oven to 175°C.
2. Lightly grease or spray muffin tins with vegetable oil or insert paper baking capsules into them.
3. Place cocoa in a small bowl. Slowly add boiling water, stirring with a spoon until the mixture forms a smooth paste. Set aside until cool to lukewarm.
4. In another small bowl, whisk together flour, baking soda and salt.
5. In a medium bowl, beat the butter and sugar with a mixer (at medium speed).
6. Beat eggs into the butter mixture one at a time, add cooled cocoa and stir until smooth.
7. Add all the flour with soda and salt and mix until you get a homogeneous dough without traces of flour.
8. Using a measuring cup or ice cream scoop, scoop the batter into the cups, filling them three-quarters full.
9. Bake for 15 minutes or until done. Check doneness with a toothpick: if it comes out clean, the muffins are ready.
Simple recipes for making chocolate muffins with liquid chocolate inside
Easy chocolate muffins recipe
Ingredients:
250 g flour, 125 g sugar, 1 teaspoon slaked soda, 2 eggs, 2 tbsp. spoons of vegetable oil, 60 g butter, 1 glass of milk, 150 g coconut, 100 g chocolate.
Preparation:
To make muffins with liquid chocolate according to this recipe, you need to mix butter, sugar, milk, eggs and mix. Add flour, soda, coconut, raspberries. The dough should be creamy. Grease the baking pans and pour the dough into them. Bake in the oven for 15-20 minutes.
Muffins with chocolate and chokeberry
Ingredients:
For the test:
- 2 cups chokeberry berries,
- 100 g butter,
- 180 g dark chocolate
- 100 g sugar,
- half a glass of milk,
- 2 eggs,
- 200 g flour,
- 2 teaspoons baking powder,
- 2 teaspoons vanilla sugar.
For the glaze:
- 100 g powdered sugar,
- half a glass of chokeberry berries.
Cooking method:
To make muffins with liquid chocolate inside according to this recipe, turn on the oven to preheat to 200 ° C, grease muffin tins or insert paper molds into them. Mix flour with vanilla sugar and baking powder. Beat softened butter and sugar until fluffy, add eggs one at a time, then flour, and finally berries with chopped chocolate. Place the dough in the molds two-thirds of the way up and bake for about 20 minutes. After cooling, cover the finished muffins with glaze.
To prepare the glaze for chocolate muffins with chocolate inside according to this recipe, crush the berries (this is conveniently done with an immersion blender), add a tablespoon of water and strain through a sieve. Mix with powdered sugar until it reaches the consistency of sour cream.
Easy Blueberry Chocolate Muffins
Ingredients:
Makes 8–10 muffins
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup (or less) maple syrup, sugar or honey
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 glass oat milk
- 1 cup blueberries, fresh or frozen (wild blueberries, if you can find them, are ideal)
- 200 g liquid chocolate
Preparation:
1. Preheat oven to 200°C.
2. To make this recipe for chocolate muffins with liquid chocolate, combine the first six ingredients in a large bowl.
3. Place the remaining ingredients in the center. Gently stir the dough from the center to the edges until smooth. Do not overdo it.
4. Spoon batter into nonstick muffin cups (or spray regular muffin cups with plant-based nonstick cooking spray). Bake for 25 minutes or until the muffins are darkened on top.
Muffins with chocolate inside
Ingredients for 12 muffins:
- 100 gr. butter at room temperature (if I need it quickly, I can cut the butter into pieces and put it in the microwave for 10-20 seconds, the main thing is that it becomes soft)
- 100 gr. Sahara
- 2 large eggs
- 170 gr. flour
- 2 tsp. baking powder
- 2 tbsp. l. cocoa
- 12 pieces dark or white chocolate
Preparation:
Preheat the oven to 190 degrees.
In a bowl, mix butter, sugar, eggs, and sift in flour, baking powder, and cocoa. Mix everything with a mixer. If your dough turns out dense (this depends on the flour), then add a couple of tablespoons of milk.
Place half of the batter into the muffin tin. Place a piece of chocolate on top of each mold and cover with the remaining dough.
Place in the oven for 20-25 minutes. Cool the finished muffins a little and sprinkle with powdered sugar.
How to bake chocolate raisin muffins
Muffins with dark chocolate and raisins
Ingredients:
- wheat flour – 200 g;
- dark chocolate – 1 large bar;
- granulated sugar – 70 g;
- cocoa powder – 2 tbsp. l.;
- chicken eggs – 3 pcs;
- butter – 150 g;
- baking powder – 2 tsp;
- vanilla sugar – 1 tsp;
- seedless raisins - half a glass.
Preparation:
Grind butter at room temperature in a bowl with eggs, cocoa and granulated sugar. Then add the diced chocolate bar and mix. After this, add baking powder, vanilla, flour and knead the dough.
Dry the washed raisins and mix with a small amount of flour so that they are evenly distributed over the butter dough. Place into the dough and mix again.
Place the prepared dough into small greased metal, paper or silicone molds (in the latter case, you can simply sprinkle with water), filling approximately two-thirds of the volume.
Before baking chocolate muffins, you need to preheat the oven to 180-200°C. Bake the cupcakes until done, about 20-25 minutes. Then we take the finished muffins out of the oven and decorate the top with icing, sprinkles, powder, etc.
Chocolate muffins from Yulia Vysotskaya with chocolate pieces inside and recipe photo
In order to bake chocolate muffins according to Yulia Vysotskaya’s recipe, you will need:
- 100 g dark chocolate
- 50 g white chocolate
- 100 g butter
- 3 eggs
- 40 g brown sugar
- 2 tbsp. spoons of flour
- 1 teaspoon baking powder
- a pinch of ground coffee
Cooking method:
Preheat the oven to 190°C. Break the chocolate into pieces and place in a small saucepan, add butter and put on fire. Combine the egg with sugar and beat with a mixer until the sugar is completely dissolved. Add flour, baking powder, ground coffee and continue whisking. Then add melted chocolate and butter to the egg mixture and beat until smooth. Divide the dough into small molds (if the molds are not silicone, grease them with oil). Break the white chocolate into pieces and insert a few pieces of white chocolate into each mold with dough. Place the cupcakes in the preheated oven for 15-20 minutes. Serve the muffins with chocolate pieces inside, prepared according to Yulia Vysotskaya’s recipe, after cooling well.
Banana muffins: recipe and photo of muffins with chocolate and banana
Ingredients:
- Flour: 225 grams;
- Cocoa: 3 tablespoons;
- Bananas: 3 pieces;
- Chicken eggs: 2 pieces;
- Sugar: 100 g or to taste;
- Vegetable oil: 125 ml;
- Soda: 1 teaspoon.
Preparation:
Step 1: preparing bananas.
Peel the bananas and place them on a plate. We arm ourselves with a fork or potato masher and grind the banana pulp into puree.
Step 2: prepare the eggs.
Wash the eggs under hot running water and break them into a separate plate. Pour in sugar and vegetable oil and beat with a whisk until smooth. Then pour it into the banana puree and mix everything thoroughly with a tablespoon.
Step 3: preparing the dough.
Pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide, convenient bowl and mix. You need to sift in order to get rid of lumps, and also to enrich the dough with oxygen, because this way the baked goods will turn out even more airy and tender.
Pour the sweet banana mixture into the flour and whisk everything thoroughly using a whisk or mixer. The batter should be uniform in color and without lumps.
Step 4: form muffins.
Carefully coat the baking dish with butter or vegetable oil or, as in our case, lay out paper molds. Then spread the prepared dough with a tablespoon, filling the molds about 2/3, because our dough will rise a little. And you can move on to baking.
Step 5: bake muffins.
Preheat the oven to 220 degrees Celsius and only after that, place the mold in the oven. Bake the muffins until fully cooked for 15 - 20 minutes. During this time they should rise and become covered with a beautiful crust. And you can check readiness with a toothpick, skewer or fork. If, when sticking a skewer, there remains a trace of raw dough on it, it means that the baking is not ready yet, and if it is dry, then feel free to turn off the oven and take out the mold, helping yourself with oven mitts.
Leave the muffins with banana and chocolate prepared according to this recipe to cool to room temperature for 10 - 15 minutes.
Step 6: Serve banana chocolate muffins.
Cooled banana chocolate muffins can be served in paper molds or without them, but certainly on a beautiful tray or on a wide platter. You can decorate the dessert with powdered sugar or delicate butter cream; in any case, the cupcakes turn out incredibly aromatic and very tasty. A suitable drink would be hot chocolate, tea or milk.
And finally - a photo of banana muffins with chocolate, prepared according to the recipe presented above:
Crispy crust, tender dough, melt-in-your-mouth center. Chocolate muffins are truly a heavenly delight!
- a very simple and at the same time extremely tasty treat. Airy, porous, as if soaked in chocolate, these little fragrant “cupcakes” will turn any ordinary day into a holiday, and at any holiday, especially for children, they will be a table decoration.
In addition, they are prepared simply and quickly. Even unexpected guests can be pleased with such baked goods: 15 minutes - and the dough is ready, the muffins are already in the oven. Another 15 minutes - and a cloud of seductive chocolate aroma floats around the house... And then who wouldn’t agree that homemade baked goods are the most delicious, especially if they contain chocolate?
In this article we will tell you how to make chocolate muffins at home and share the most popular recipes for this incredibly delicious dessert.
5 recipes for making chocolate muffins
Recipe 1. Chocolate muffins with raisins and nuts - satisfying
Ingredients: 75 g sugar, 215 g wheat flour, 100 g natural dark chocolate, 28 g cocoa, 150 g butter, 2 teaspoons baking powder, half a teaspoon of salt, a pinch of nutmeg, 3 eggs, half a teaspoon of vanilla sugar, half a glass of seedless raisins , half a glass of coarsely chopped walnuts.
Grease the molds with oil in advance. Melt the chocolate in a steam bath along with the butter. While the chocolate is cooling, rinse the raisins, soak in hot water for 10 minutes, then dry on paper towels and roll in flour. Sift the flour along with cocoa and baking powder, add salt, sugar, nuts, nutmeg, raisins and vanilla sugar. Beat the eggs and combine with the cooled chocolate. Then pour the wet mixture into the bowl with the dry ingredients. Stir until the flour is moistened, but not for long. Fill the molds 2/3 full with the finished dough. Bake for 18-20 minutes at 200º.
Recipe 2. Chocolate banana muffins with bran - healthy
Ingredients: 1 egg, 50 ml refined vegetable oil, 2 small bananas, 1 teaspoon lemon juice, 2 tablespoons bran, 3 tablespoons cocoa, 50 g seedless raisins, 150 g whole grain flour, 30 g dark dark chocolate, 1/ 2 teaspoons baking soda, 1/2 teaspoon baking powder, pinch of salt, 1 tablespoon natural honey (or brown sugar).
Grease the molds in advance. Puree the banana pulp and lightly sprinkle with lemon juice. Soak the raisins for 10 minutes in hot water, then dry and roll in flour. Melt the chocolate along with honey (or brown sugar) in a steam bath. While the honey-chocolate mixture is cooling, beat the egg, pour in the vegetable oil and whisk again. After this, add banana puree and mix well again. Sift the flour along with soda, baking powder and cocoa in a separate bowl, add salt, bran and raisins. Then pour the wet mixture into the dry ingredients and stir gently until the flour is moistened. The dough should remain lumpy. Bake for 15-18 minutes at 180º, filling the molds 2/3 full. In this recipe, it is important not to dry out the muffins.
Recipe 3. Chocolate muffins in a slow cooker - quick
Ingredients: 250 g flour, 100 g dark dark chocolate, 100 g butter, 100 g sugar, a pinch of salt, 2 teaspoons baking powder, a pinch of vanilla sugar (or a couple drops of vanilla essence), 3 medium eggs.
Melt the butter in a microwave oven or in a slow cooker in the “Steam” mode. Chop the chocolate into small pieces with a knife. Grind the butter with sugar and eggs until smooth, add the chocolate pieces and mix gently. In a deep bowl, mix the sifted flour with salt, vanilla sugar and baking powder, and then pour the egg-chocolate component into the resulting mixture. The dough should be medium thick, like pancakes, with lumps, so you don’t need to knead it for a long time. Grease the molds with oil, fill 2/3 with dough, place on the bottom of the multicooker bowl and turn it on to the “Warm” mode for 5 minutes. Then set the “Baking” mode for 40 minutes. Check the readiness of the cakes with a toothpick and, if necessary, bake for another 10-15 minutes. Serve with fresh berries, homemade jam or seasonal fruit. The resulting muffins are very soft and tender, but you only need to cook them according to the recipe given in a slow cooker. The cupcakes will harden very hard in the oven.
Recipe 4. Chocolate muffins with curd filling - festive
You will need: 75 g of sugar, a bar of dark chocolate, a pinch of vanilla sugar, a pinch of salt, 250 g of curd mass (with raisins, dried apricots or candied cherry), 1 egg, 100 ml of milk, 200 g of flour, 3 tablespoons of sour cream, 1 tablespoon cocoa, 50 g butter, 3 tablespoons refined vegetable oil, 2 teaspoons baking powder, spices (nutmeg, ginger, cardamom - on the tip of a knife) as desired.
Chocolate – 80 g (leave a few pieces for decoration) melt in a steam bath along with butter. While the chocolate mixture is cooling, grease the molds with butter. Beat the egg with vegetable oil, pour in sour cream, milk and whisk well again. In another bowl, mix all the bulk ingredients: sifted flour with cocoa, soda and baking powder, sugar, vanilla sugar, salt and spices. Add the chocolate mixture to them. Gently mix and place 1 tablespoon of dough in each mold, 1 tablespoon of curd mass on top, and another layer of dough. As a result, the molds should be 2/3 full. Sprinkle each muffin with grated chocolate and bake for 15-18 minutes at 200º. Instead of curd mass, you can use boiled condensed milk, chocolate pieces, fresh berries or thick jam as muffin filling.
Recipe 5. Chocolate muffins with cherries and white chocolate - delicious
Ingredients: 150 g dark dark chocolate (with at least 70% cocoa content), 100 g white chocolate, 100 g butter, 250 g sugar, 200 g sour cream, 2 eggs, 100 ml milk, 1 tablespoon cocoa, 1 teaspoon baking powder, a pinch of soda, 2 tablespoons of cognac, 280 g of flour, 200 g of cherries (frozen, pitted).
Using a silicone brush, grease the molds with oil. Melt the chocolate with butter in a steam bath. It is important that the container in which you will do this is completely dry and does not touch water. While the chocolate is cooling, beat the eggs, add milk, cognac, sour cream, and then add the chocolate-cream mixture that has cooled to room temperature. In another bowl, mix all the dry ingredients: sifted flour with cocoa, soda, salt, sugar and baking powder. Break the white chocolate into small pieces. Then pour the creamy chocolate mixture into the bowl with the flour mixture, stir, but not for long (you want there to be lumps left in the dough), add the cherries, chocolate and stir again. Fill the molds 3/4 full with the finished dough and place in a hot oven. Bake for 20-25 minutes at 180º.
Secrets of delicious chocolate muffins
1. To make the muffins a beautiful chocolate color (and not the color of coffee with milk), you need to add dark dark chocolate to the dough instead of cocoa powder. It must be high-quality, natural, with a cocoa content of at least 60-70%.
2. Sour berries, nuts, especially walnuts, boiled condensed milk, coconut flakes, cottage cheese, candied fruits, and spices - vanilla, cinnamon and nutmeg go well with chocolate dough. You can also add pieces of chocolate – white, black, milk – to the dough: it will melt during the cooking process, and the muffins will turn out beautiful when cut.
3. The main secret of delicious chocolate muffins is the correct sequence of mixing the ingredients: bulk products are combined separately, liquid products are combined separately, and then the “wet” mixture is added to the “dry” mixture. There is no need to knead the dough for a long time; there should be lumps in it. A few strokes with the spoon from bottom to top until all the flour is moistened and the dough is ready.
4. To ensure that the muffins have an appetizing crispy crust after baking, you need to sprinkle them with coarse sugar or chocolate chips. You can also melt half a bar of chocolate and pour it over already baked and cooled “cupcakes”: after hardening, it forms a thin crust that will break when bitten. Children really like this unusual effect.
5. It is better to bake chocolate muffins in silicone molds with a volume of no more than 100 ml.
Another beauty of chocolate muffins is that you will never get bored of them. The recipes for this baking are varied, and each has its own flavor. Chocolate muffins are prepared with berries, nuts, dried fruits, cottage cheese, condensed milk, mint, and this is not a complete list of toppings. You can “hide” any filling in chocolate dough, turning an ordinary cake into an exquisite dessert.
You can also buy silicone molds in the shape of hearts, roses, sunflowers, bells, butterflies, bears, gingerbread men, then your muffins will always be different. With such baked goods you can pamper your children, delight your friends, and surprise your guests, even the most demanding ones. With her, every tea party will turn into a real chocolate fairy tale!
Chocolate muffins are best suited for both a cozy family tea party and a festive dessert idea. Economical and very tasty cakes can be prepared in several versions, each type of product can be decorated differently and receive rave reviews from guests or household members. And you will have to spend about 30 minutes, or a little more if you also make cream for decoration.
What you need to know about chocolate muffins
Despite the simplicity of the recipe and the availability of all ingredients, there are subtleties that can significantly affect the result. Dessert baked goods include butter, milk, cocoa, the quality of which determines the taste of the final product. In addition, you can add berries to the dough.
There are several important rules for making chocolate muffins so that they turn out truly delicious:
- There is no need to beat the ingredients. They are kneaded by hand (with a spoon, spatula), but to speed up the process it is permissible to use a mixer with an attachment for making dough. The rise during baking and the airy structure of the cake are obtained as a result of the use of baking powder.
- When adding frozen berries to cherry chocolate muffins, do not defrost them first. The fruits will lose their juice and the baked goods will be too wet.
- Muffins are usually baked in special paper forms. They do not need to be lubricated and removed from the products after baking. The cake is stored and served in corrugated paper forms. If you have a set of small metal molds (like for cupcakes), then they need to be oiled and dusted with flour. For silicone products, only the bottom is greased to create a convex, rounded top of the cake.
- To get the rich chocolate color of the dough, you need to use melted chocolate rather than cocoa.
- It is better to buy good cocoa powder, produced by the Rossiya factory or the Babaevsky enterprise.
- You need to use a store-bought mixture as a baking powder. If this is not available, use baking powder, which is easy to make yourself. To do this, mix dry soda and citric acid powder in equal proportions. Homemade baking powder should be stored in a carefully closed jar and taken only with a dry spoon so that the substances do not begin to react with each other ahead of time. When baking muffins, you should never quench baking soda with vinegar.
If the recipe includes chocolate chips, you can use chocolate chips. This is a heat-stable product that will retain its shape when baked. Chips or caribe crumbs are also suitable as a filler. If you can’t buy special chocolate fillings, the easiest way is to crumble a bar of dark chocolate.
How to make your own muffins?
The technology of kneading dough and baking seems complicated only at a very cursory glance. In fact, there is absolutely no difficulty in making muffins. The main requirement is to mix the liquid and dry ingredients separately. This helps preserve carbon dioxide, which forms many small and evenly distributed bubbles in the dough.
Like any American recipe, the classic method implies that any housewife can prepare the baked goods. It is better to turn on the oven in advance so that it warms up to 200-220ºС. You will need:
- sugar - 100 g;
- flour - 200 g;
- baking powder - 2 tsp;
- cocoa - 2-3 tbsp;
- vanilla sugar (1 tsp) or crystalline vanillin (on the tip of a knife);
- chicken eggs - 3 pcs.;
- butter - 70 g;
- milk - 70 ml.
The butter must first be melted until liquid (in the microwave or on the stove). Beat the eggs with a fork, mixing the white and yolk. Then add milk and butter and stir.
Separately mix flour, sugar, cocoa and baking powder. Immediately add the chocolate pieces. Pour the egg-oil mixture into the prepared dry mixture and quickly mix the dough.
You should get a fairly thick, but not elastic mass. Divide the dough into small molds, filling them no more than 2/3 full. Place in the oven for 10-12 minutes. Readiness can be determined with a dry wooden skewer, but with a preheated oven this time is usually enough.
The number of cakes that will be made from this set of products is 10-15 pieces, depending on the size of the molds. The standard diameter of a muffin is about 7 cm. The weight depends on the set of products and the baking method: liquid filling makes the dessert heavier. It is not rational to make a lot of cakes and store them, as they quickly become stale. For a homemade tea party, it’s easier to bake them just before serving and cool them if you need to decorate them with cream.
Chocolate muffins with fruit fillings
The combination of fruit and chocolate is always very interesting. Instead of cherries, you can add other seasonal berries to the recipe below (strawberries, red or black currants, garden honeysuckle, shadberry, small sweet grapes, etc.). In winter, you can use candied or dried fruits and dates, as well as frozen berries.
To make cherry chocolate muffins, you will need the following:
- flour - 200 g;
- sugar - 100 g;
- baking powder - 2 tsp;
- chocolate - 80 g;
- egg - 1 pc.;
- butter - 50 g;
- milk - 200 ml;
- pitted cherries - 100 g.
Melt the chocolate with butter in a water bath or in a microwave oven. Let cool slightly and start mixing dry ingredients. Place an egg into the cooled chocolate and stir with a spoon or spatula.
Prepare the cherries: so that the fruits are evenly distributed in the dough, they need to be sprinkled with flour or starch. 1 tbsp will be enough. any of these substances. You just need to sprinkle the flour on the berries, and then shake the bowl several times.
Pour the chocolate mixture into the dry mixture and stir. Add the berries and combine them with the dough with a few movements of the spoon. Distribute the mixture among the molds, sprinkle sugar on top and bake in a preheated oven (200ºC) for 18-20 minutes.
You need to cool the dessert directly in silicone molds. Ready-made chocolate muffins with cherries can be decorated with powdered sugar or a chocolate mesh.
Banana muffins
Muffins with banana are incredibly tasty. The aroma of these fruits very well complements the taste of chocolate. A simple recipe for chocolate muffins is unlikely to leave anyone indifferent.
Mash a large banana into crumbs with a fork and mix with eggs (2 pcs.) and melted butter (80-100 g). Pour in yogurt (250 g, banana flavor is possible).
Separately mix 300 g flour, 200 g sugar, 1 tbsp. baking powder and 2-3 tbsp. l cocoa. Pour the liquid ingredients into the dry mixture and knead the dough. Bake according to general principles (200ºС, 12-15 minutes), then cool and remove from the molds.
Dessert for chocolate lovers
Sometimes you want your dessert to not only have a chocolate taste, but also contain pieces of your favorite delicacy. For this purpose, they came up with heat-stable droplets that will not melt or mix with the dough if you make chocolate muffins with chocolate pieces. You can replace them with large pieces of dark or bitter chocolate, which also does not melt very well in dough products.
Making muffins at home so that they look like your favorite dessert from a cafe (with an increased amount of chocolate) is also easy. For chocolate muffins with chocolate you need:
- sugar - 60 g;
- flour - 120 g;
- cocoa - 1 tbsp;
- baking powder - 1 tsp;
- chocolate - 100 g;
- milk - 50 ml;
- egg - 1 pc.;
- butter - 70 g.
I prepare it the same way as usual, mixing the dry ingredients separately and then pouring in the liquid part. There is only one nuance in this recipe: part of the chocolate (30 g) must be melted with butter and then mixed with egg and milk, and the main amount (70 g) must be broken into pieces no smaller than 1 cm in size. The prepared pieces are mixed with the dry part of the dough blanks.
When you combine the liquid and dry mixture, the solid crumbs will be evenly distributed throughout the dough mass. The delicacy is baked at 180-200ºC for 20-25 minutes.
How to make liquid filling?
This is one of the most chocolate desserts. To prepare it you will need 200 g of good dark chocolate (at least 75% cocoa). In addition, you will need:
- 100 g butter;
- 2 eggs;
- 3 yolks;
- 70 g sugar;
- 60 g flour;
- a pinch of salt.
Melt chocolate with butter in a water bath. Cool slightly and mix with eggs and yolks. Mix flour with sugar and salt, pour chocolate mixture into it and knead the dough. Bake for 7-10 minutes in an oven preheated to 220ºC. The secret of the liquid filling is that at high temperatures the surfaces will quickly bake, and the middle of the cakes will only warm up a little, maintaining a delicate structure. These muffins need to be served hot, so it is better to cook them in paper forms.
Kefir muffins with chocolate chips
For those who keep themselves in shape and count the number of calories in food, a recipe without oil is suitable. If you take low-fat kefir, the calorie content of the dessert will be slightly lower than in traditional versions. For richer flavor, you can make chocolate chip muffins from a bar containing at least 15% cocoa.
Combine 70 g of sugar with 1 egg, pour in kefir (0.5 cups), stir until smooth. Separately, make a dry mixture of 1 cup flour, 3 tbsp. cocoa and ¼ tsp. soda (do not quench, as the acid in kefir will react with soda directly in the dough). Grate 50 g of chocolate there (you can take ready-made shavings or crumbs). Combine the liquid and dry parts and place into molds. Bake at 180ºC for 20 minutes.
Having learned to bake muffins on her own, chocolate or regular, with or without fillings, the housewife gains the opportunity to quickly treat her loved ones to something unusual. After trying several recipes, you can choose the one that works best, and then vary only the fillings for it. And if you also choose the right cream that can be applied to the top of the cake, then on holiday you won’t have to rack your brains or waste time on exotic desserts.
I mix eggs (whites and yolks) with granulated sugar, or even more, I beat them with a mixer to get a fluffy egg mass, which in appearance will resemble a biscuit base. I also don’t forget about vanilla sugar.
The whiter the egg mass, the fluffier the dough will be, which means it will be filled with bubbles of beaten egg whites and sugar. 
Then I add the melted butter, which has been left in the room for more than 2 hours, in medium pieces to the dough. The softened butter will be well beaten with a mixer and the dough will become homogeneous. 
Now I pour milk (I don’t heat it for this recipe) at room temperature into the dough to make the dough more tasty. Milk fat will also make baked goods softer. Beat all the ingredients again with a mixer. 
I sprinkle the sifted air flour and add baking powder. Gradually knead the medium-thick dough, stirring with a spoon. 
The last step is adding cocoa. 
And finally I add some zest. There should be a lot of them. Everyone wants to get raisins, so I don’t feel sorry for them, I sprinkle in a few handfuls. 
I pour the dough into silicone molds (I lightly coat them with vegetable oil), it will be approximately like thick sour cream. I fill the molds ¾ full and now they are ready for baking. 
I bake for 20-25 minutes so that the dessert becomes fluffy and properly browned. The top may crack slightly. This indicates that the muffins are baked and ready to be removed from the oven. 
Remove the cooled muffins from the molds and place on a serving platter. 
I make sure to brew tea and coffee for those who want it, and serve ready-made baked goods to the table. 
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