Delicious stuffed muffins. The best chocolate muffin recipes. Kefir muffins
According to one version, how to cook muffins is a recipe that was invented in France, according to the other, how to cook muffins the whole world was told by the British. The popularity of muffins was promoted by the fact that they began to be prepared in eateries and fast foods. Many of us have tried for the first time muffins at McDonald's, so today many are so interested in how to make muffins like at McDonald's. The muffin recipe can be yeast and baking soda or baking powder to make fluffy muffins. Muffin dough recipes are uncomplicated. Muffin dough is usually made with eggs, flour, butter and baking soda. Even with a minimum of time, you can make delicious muffins, a simple recipe tells us that you just need to beat eggs, flour, butter, milk and sugar into a homogeneous mass and put them in molds. But there are also muffins without eggs. But then dairy products are added, as, for example, in recipes for kefir muffins, sour cream muffins, curd muffins, milk muffins recipe. Filling for muffins may not be available, but it is more commonly used because filled muffin recipes allow for juicier and tastier muffins. You can find a wide variety of filled muffins: chocolate muffins with condensed milk, banana muffins, chocolate and blueberry muffins, orange muffins, raspberry muffins, apple muffins, blueberry muffins, cherry muffins, lemon muffins, raisin muffins. Muffins may not be sweet, for example, muffins with cheese and ham.
Chocolate muffins are one of the most popular recipes. Many people love chocolate and you can get it all year round. The recipe for muffins with chocolate can be diversified with other fillings - jam, nuts. Popular are chocolate muffins with liquid filling, orange muffins, banana muffins, banana and cinnamon muffins, orange and lemon muffins.
Muffins can be prepared in the form of small buns, but classic muffins - recipe for muffins in tins. Recipes for muffins in silicone molds are very simple and practical: you knead the dough, put it in molds, and you can not be afraid that the muffins in silicone molds will burn. Of course, in addition to the oven, you can cook muffins in a slow cooker.
While muffins are pretty easy to make, it's nice to be able to see how to make muffins. To do this, we offer you our photo recipes, these are curd muffins (recipe with photo), chocolate muffins (recipe with photo), muffins (recipe with photo step by step), muffins step by step recipe with photo, banana muffins (recipe with photo), muffins with cottage cheese (recipe with photo), milk muffins (photo recipe), muffins with kefir (recipe with photo).
Muffins are quick baked goods that go well with any drink and will delight your loved ones. Taking as a basis the recipe for muffins at home, you should take into account the peculiarities of their preparation. It is very simple to prepare them, you can experiment with many fillers as a filling.
So what are muffins and how do you make them? Our article is devoted to these questions.
The word "cake" comes from the words "fruit" and "cake" (Fructus kechel). This is the most ancient type of cakes, they were served on the tables of wealthy people in Ancient rome... These culinary masterpieces were baked using barley puree as a base, adding pomegranate seeds, different kinds nuts and dried grapes.
In the 16th century, sugar supplies from the US colonies began. Cupcakes have gained immense popularity in Europe because sugar has a "preservative" effect, preventing the fruit from fermenting in the dough.
There are many recipes for muffins, and their variations depend on the addition of ingredients that are typical for the cuisines of different countries.
The word "muffin" comes from moufflet (French for "soft bread"). They were first prepared in England in the 11th century. from the scraps of dough left over from the baking of the owners, for the servants as buns.
The "ancestors" of modern muffins were not so sweet, their preparation took several minutes, they were whipped up for breakfast.
They appeared on sale in the middle of the 20th century, since such pastries quickly became stale. The recipes of those times featured oats, wheat, corn, as well as apples, raisins and walnuts.
For baking muffins, cupcakes and muffins, the same ingredients are used: flour, eggs, sugar, butter. However, experienced chefs know that there are 3 times more of the last three components in the cake recipe than in the muffin preparation scheme.
The second difference is the dough kneading: when preparing muffins, you need to separate the yolks from the proteins. The butter is mixed with sugar, eggs are added and only then flour, getting a biscuit. The richness of the cake is achieved due to the large amount of sugar and eggs.
In the process of kneading dough for muffins, you must first mix the sugar with a mixture of flour and soda, as well as separately the butter and eggs. The subtlety is that when the dough is heated, CO2 is released, making the muffin fluffy if the dry and liquid ingredients are mixed separately. The calorie content of biscuit dough is 3 times higher.
Filled muffins are portioned baked goods only. Paper rosettes fulfill both an aesthetic and functional role, retaining fat during the baking process. The higher the percentage of fat content of the dough, the longer the baked product remains soft. Cupcakes can stay fresh for more than 3 days. Thanks to the paper baskets, the moisture in the muffins is preserved, and they do not stale during the day.
Freshly baked muffins are afraid of both vibration and shrill sounds, from which air bubbles burst inside the biscuit, while the dough falls off, the taste and appearance getting worse. Therefore, before serving, you need to give time to cool down in the room without screaming and noise.
Muffins, unlike these culinary products, do not fall off, they can be served for breakfast immediately after they are taken out of the oven.
According to the standard method of baking muffins, there are 4 stages of their preparation: mixing dry components, separately - components in liquid form, combining them into a single mixture and the baking process itself.
Main stages
To understand the essence of the baking process, you need to understand the principle, which is also relevant for yeast-free rolls and pancakes.
Stage 1. Mixing dry components.
Mixing and sifting dry components: flour, baking powder / soda, powdered sugar / sugar, spices, salt, etc. Sifting ensures that no impurities get into the dough, and mixing will ensure an even distribution throughout the volume of each component.
Stage 2. Mixing of liquid components.
Mixing in a separate bowl the components that are in a liquid state: sour cream, eggs, milk, fruit or vegetable puree, liquid vanilla extract, juices, butter, etc. When using butter, melt it so that the fat is evenly distributed in the dough.
Stage 3. Kneading the dough.
Pour the liquid into the dry mixture and stir gently until soaked in the liquid mixture of dry ingredients (no more than 10 seconds). The dough will turn out in lumps, this is a necessary step, you should not knead it thoroughly! When flour enters the liquid, gluten is released, which creates the structure of the dough. This is good for baking bread, but not desirable for muffins.
The longer the mixing process takes, the longer the duration of the contact of the flour with the liquid, therefore, the more gluten is formed, the harder the structure, the formation of voids in the muffin is possible. The barrier to gluten formation is fat that binds protein molecules.
Stage 4. The baking process.
To prepare muffins, you will need special forms with ribbed edges - made of metal, silicone or paper. Before baking, grease them with creamy or vegetable oil and sprinkle with flour.
The duration and temperature of the dough being in the oven are influenced by the size of the muffin. The average baking time is a quarter of an hour and the temperature is 180 ° C. The oven should be preheated to the required temperature in order for the product to bake perfectly. The degree of readiness of culinary products is determined with a dry toothpick or skewer.
Ingredients for a muffin in a classic recipe
The components are as follows:
- 50 g butter or margarine (if you or your loved ones are allergic to cow's milk, you can substitute this ingredient for vegetable oil);
- 60 grams of sugar;
- 250 grams of flour;
- 2.5 teaspoons of baking powder (or 1 teaspoon of baking soda, quenched with vinegar);
- half a teaspoon of salt;
- 2 eggs;
- 150 ml milk (you can alternatively use oat milk, soy milk, or rice milk).
Cooking process
In the first bowl, combine flour with sugar, baking powder and salt. In the second bowl, butter (previously melted) - with milk and eggs. Add liquid to the dry mixture, stir with a wooden spoon so that the dry flour is not visible. The dough for muffins is kneaded by hand or, which is equipped with a spatula (turn on the medium speed).
Now pour the dough into molds for about two-thirds of their volume and bake in the oven for about 20 minutes, preheating it to 200 ° C.
All other baking recipes are practically no different from the classic version. Only some manipulations with additional ingredients are possible.
If you want to make delicate muffins, you can learn simple recipes in tins from this article.
In preparation air muffins there is no difficulty with a fluffy texture, you just need to follow the instructions of the chefs.
Chocolate (with cocoa)
The recipe and cooking scheme are the same; cocoa powder is additionally added to the dough.
With pieces of chocolate
For the filling, you can use chocolate droplets or chop a chocolate bar into pieces or rub it on a coarse grater.
With cottage cheese
Air muffins. The recipe is simple and delicious. If you wish, you can add steamed raisins, chopped nuts to the dough.
Ingredients:
- 70 grams of butter;
- 150 grams of cottage cheese;
- 150 grams of flour;
- 140 grams of sugar
- 2 eggs;
- 1 rounded tablespoon of baking powder.
Follow the classic recipe. The difference is that you need to grind the curd until smooth and add to the dough. It is not recommended to add berries to such a mixture, otherwise the baking process will be long.
Orange
Ingredients:
- 1 orange;
- 3 eggs;
- 2 teaspoons vanilla sugar
- 150 grams of sugar;
- 150 grams of butter;
- 2 teaspoons baking powder
- 200-250 grams of flour.
Orange muffins can be prepared according to the algorithm given in the classic recipe by adding squeezed juice and the zest of 1 orange to the dough (rubbing it on a grater). A detailed step-by-step recipe for muffins in silicone molds with a photo is posted on our website.
Banana
For 200 grams of flour, you should take 3 ripe or overripe bananas, peel them and mash them with a fork or grate.
On kefir
Ingredients:
- 2 glasses of kefir;
- 200 grams of sugar;
- 2 eggs;
- 300 g flour;
- 3 tablespoons of sunflower oil;
- a pinch of vanilla and nutmeg;
- 2 teaspoons baking powder.
Stir flour with vanilla, nutmeg, baking powder and sugar. Beat eggs with butter and kefir separately. Then stir both parts until the lumps dissolve, bake at 180 degrees for about 20 minutes.
With blueberries
When adding blueberries or other berries to the dough, first mix them with flour, avoiding damage, then put them in the dough. If frozen berries are thawed, they will release juice and the dough will be wet.
Cheese
To ingredients from classic recipe add 100 g of cheese (preferably cheddar), as well as optional black sesame seeds, olives, sun-dried tomatoes, caraway seeds, turmeric.
With cheese and bacon
A good snack option for a picnic. The dough prepared according to the basic recipe is added with grated hard cheese, chopped bacon, dill.
- Before pouring the dough, grease the molds with butter, sprinkle with ground croutons or cocoa powder to create a crust on the muffins.
- If citrus zest is added to the dry dough instead of vanilla, the aroma and taste will also be wonderful.
- Before putting the berries in the dough, they should be squeezed out well, otherwise the baking process will be delayed, and the taste will suffer from excess moisture.
- The dough must be mixed carefully, lumpiness is the norm.
- The baked goods are ready if the muffins are taller, come loose from the mold, and have a golden hue. It is better to transfer the finished products to the wire rack right away so that the bottom does not become wet due to steam. If you have jam or jam filling, it is better to leave them in the mold.
- Cooled muffins can be frozen by wrapping them in plastic wrap and placing them in the freezer. They can be stored like this for up to three months.
- For defrosting, remove the film from the muffins, wrap each one in foil separately, put in a preheated oven or.
Conclusion
Whatever recipe for muffins at home you choose, the ready-made dish is perfect for breakfast and a picnic, it can serve as an excellent substitute for bread on weekdays and for special occasions. Experiment and delight your guests! Good appetite!
Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.
Muffins are cooked in a preheated oven at 180 ° C. Place paper baskets or baking paper in the muffin pan in advance.
Check the readiness with a toothpick: insert it into the center of the muffin, the removed stick should remain clean and dry.
Ingredients
- 240 g flour;
- 2 teaspoons baking powder
- ¹⁄₂ teaspoon salt
- 120 g butter;
- 200 g sugar;
- 2 eggs;
- 120 ml of milk;
- 2 teaspoons of vanilla extract or 1½ g of vanillin.
Preparation
Sift flour, baking powder, and salt into a deep bowl.
Use a mixer to beat the softened butter for 30 seconds. Add gradually and beat for 3-4 minutes until dissolved. Enter eggs one at a time. Punch until the mass is light.
Mix milk and vanilla, combine with egg mixture. Add the sifted flour in four steps. Stir until smooth.
Divide the dough into the indentations, filling three quarters of each. Bake for 20-25 minutes. Let the muffins cool for 5-10 minutes.
If you have trouble removing it from the mold, run a knife blade around the edges of each cake. Then cover with a clean towel and turn over. The muffins will pop out onto the fabric.
2. Double Chocolate Muffins
Ingredients
- 240 g flour;
- 150 g cocoa powder;
- 150 g sugar;
- 1 tablespoon baking powder
- ¹⁄₂ teaspoon salt
- 30 g butter;
- 300 ml of milk;
- 80 ml of vegetable oil;
- 2 eggs;
- 1 teaspoon vanilla extract
- 160 g chopped chocolate.
Preparation
In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Separately combine melted butter, milk and vegetable oil. Whisk the eggs and vanilla lightly and add to the liquid mixture.
Pour the resulting mass into the flour and mix quickly. Lumps will be noticeable, this is normal. It is important not to knead for a long time, otherwise the mass will turn out tight, and the cupcakes will be dense. Gently add almost all of the chopped chocolate.
Gently place the dough in a muffin dish, three-quarters full. It is convenient to use a spoon for. Decorate the top with chocolate chips.
Bake for 18-20 minutes. Remove the dish from the oven and let the muffins cool for 5 minutes.
lilcookie.com Ingredients
- 2 eggs;
- 200 ml sour cream;
- 125 ml of milk;
- 75 ml of vegetable oil;
- 200 g sugar;
- a pinch of salt;
- 210 g flour;
- 70 g cocoa powder;
- 10 g baking powder;
- 100 g of chopped dark chocolate;
- 5-6 tablespoons.
Preparation
In a large bowl, combine eggs, sour cream, milk, butter, sugar, salt until smooth. Separately combine flour, cocoa powder and baking powder. Sift into the slurry. Stir so that there are no lumps.
Add chocolate and gently distribute in the dough.
Pour the mixture into a baking dish, filling the indentations by three quarters. Place a teaspoon of peanut butter on top of each muffin, use a knife or toothpick to draw waves.
Bake for 15-20 minutes. Refrigerate at room temperature.
Ingredients
- 120 g butter;
- 240 g sugar;
- 2 eggs;
- 120 ml of milk;
- 240 g flour;
- 2 teaspoons baking powder
- ¹⁄₂ teaspoon salt
- ¹⁄₄ teaspoon ground nutmeg
- 200 g fresh or frozen blueberries.
Preparation
Combine butter and sugar with a mixer until smooth. Continuing to beat, add eggs one at a time, pour in milk.
In another bowl, combine flour, baking powder, salt and spices. Pour dry mixture into liquid and mix gently until smooth. Throw in dough, spread evenly.
Frozen berries do not need to be thawed. If you don't want the blueberries to sink to the bottom of the cake, sprinkle them with a spoonful of flour and stir gently. Then add to the dough.
Fill muffin forms two thirds full. Bake for 20 minutes. Refrigerate muffins, then remove gently.
thegraciouswife.com Ingredients
- 150 g fresh or frozen raspberries;
- 70 g pecans or walnuts;
- 240 g flour;
- 170 g sugar;
- 2 teaspoons baking powder
- a pinch of salt;
- 1 egg;
- 180 ml of milk;
- 60 g butter.
Preparation
Do not thaw frozen raspberries to avoid excess moisture. Chop the nuts.
Combine flour, sugar, baking powder and salt. In another bowl, beat an egg with milk, add melted butter.
Pour in the liquid mixture to dry. Mix lightly until the ingredients combine but lumps remain. It is important to prepare the dough quickly so that the muffins will turn out to be fluffy. Add nuts and spread evenly. Divide the dough into tins, two-thirds full.
Bake for 18-20 minutes. Refrigerate muffins, then remove carefully.
belchonock / Depositphotos.com Ingredients
- 3 large ripe bananas;
- 150 g sugar;
- 1 egg;
- 80 ml of vegetable oil;
- 180 g flour;
- 1 teaspoon baking powder
- 1 teaspoon baking soda;
- ¹⁄₂ teaspoon of salt.
Preparation
Combine sour cream, egg, melted butter separately. Add zest and lemon juice. Whisk until smooth.
Pour the flour mixture into the sour cream and stir.
Fill muffin molds two-thirds full of dough. Bake for 18-20 minutes, until muffins are browned. Refrigerate in molds for 5 minutes.
In the meantime, prepare the frosting. Bring lemon juice and sugar to a simmer in a small saucepan. Cook, stirring occasionally, until the sand dissolves.
Pierce each muffin several times with a toothpick. This is necessary for the glaze to get inside. Drizzle over the tops of the muffins and let cool.
recipetineats.com Ingredients
- 200 g cheddar cheese;
- 2 cloves of garlic;
- 50 g butter;
- 300 g flour;
- ¹⁄₂ teaspoon baking soda
- ¹⁄₂ teaspoon salt
- 1 egg;
- 240 ml of milk;
- 60 g sour cream or natural yogurt;
- 85 ml of vegetable oil;
- a bunch of fresh parsley.
Preparation
Grate with a coarse grater.
Chop the garlic. Combine it with butter and microwave for 30 seconds.
Combine flour, baking powder, baking soda, salt. In a separate bowl, beat the egg, milk, sour cream and vegetable oil with a whisk or mixer. Add the butter, toss in the chopped parsley and stir.
Pour the milk mixture to the flour mixture, throw the cheese there and stir.
Divide the mixture into the molds up to the top. Bake for 22-25 minutes, until muffins are golden brown. Remove from oven and refrigerate for 5 minutes.
Ingredients
- 1 red Bell pepper;
- ¹⁄₂ bulbs;
- 150 g broccoli;
- 1 medium carrot;
- 8 eggs;
- salt and pepper to taste;
- 70 g of cheese.
Preparation
And peel the onion and cut into cubes. Divide the broccoli into florets and cut into small pieces. Grate the peeled carrots on a coarse grater.
Mix vegetables. Fill each muffin dish three-quarters of the way with the vegetable mixture.
Whisk eggs lightly with salt and pepper. Pour 3 tablespoons each into the indentations. Sprinkle with coarsely grated cheese on top - 1 tablespoon each.
Bake for 20 minutes, until muffins are lightly golden. They will rise in the oven but fall off when cooled. Let cool in the mold for 5 minutes before removing.
Ingredients
For muffins:
- 180 g flour;
- 90 g instant oatmeal;
- 150 g sugar;
- 1 teaspoon ground cinnamon
- 1¹⁄₂ teaspoon baking powder
- ½ teaspoon of baking soda;
- ¹⁄₂ teaspoon salt
- 2 eggs;
- 120 ml of milk;
- 75 g applesauce;
- 60 ml of vegetable oil;
- 1 teaspoon of vanilla extract or 1 g of vanilla sugar
- 1 large apple.
For streusel (crunchy crumb):
- 30 g butter;
- 25 g instant oatmeal;
- 2 tablespoons flour;
- 2 tablespoons of sugar;
- ¹⁄₄ teaspoon of cinnamon.
Preparation
Combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Separately combine eggs, milk, applesauce, butter and vanilla.
Pour the egg mixture into the flour mixture, stir until smooth. Toss in the coarsely grated apple, distribute evenly. Pour the dough into muffin tins up to the top.
For the streusel, melt the butter. Combine with oatmeal, flour, sugar and cinnamon. Then place a little on top of each cupcake.
Bake for 15-20 minutes. Take out the mold, let the muffins cool.
It is nice to please loved ones with crumbly portioned pastries for tea and coffee, for example, muffins and muffins, which are prepared with chocolate, fruits, dried fruits, nuts and berries. Hot tea and warm aromatic muffins are the best start or end of the day, a symbol of family comfort and home warmth. It is no coincidence that the British are so sensitive to the traditional tea break "five-o-clock", during which you can have a snack, chat and forget about important matters for a while. Muffins were baked already in ancient Rome, and muffins are a later culinary invention, which at first was baked goods for the poor, since soft buns with various additives were prepared from scraps of the "master's" dough and products from the master's table. Many people think of muffins as small cupcakes, but there are many differences between them, which we'll talk about today.
How are muffins different from cupcakes?
And cupcakes are completely different desserts, although outwardly they seem to be "relatives", but muffins are always small, and cupcakes can be large. Cupcakes are baked in round and rectangular forms, sometimes they have a through hole and resemble a ring. There are two types of muffins - traditional English leavened muffins and improved American muffins, which are reminiscent of classic biscuit muffins. Muffins and muffins are also different in dough kneading technology - muffins are prepared with a lot of eggs, sugar and flour, and muffin dough is lighter and low-calorie, although these confectionery products are heavier by weight than muffins.
Talking about the difference between muffins and muffins, it is also worth mentioning the small cakes, which are very similar to them -. The cupcakes are American in origin and are small paper-shaped cakes. This name appeared because of the way this pastry was prepared: in the past centuries, cakes were often baked in ceramic cups or tins the size of a teacup - hence the name "cup cake", literally "cup cake". Cupcakes are very easy to distinguish from muffins and muffins: just like cakes, they are decorated with cream, frosting, cream, mastic and much more. Elegant mini-cakes are frequent guests at children's parties!
All muffins are prepared on the basis of butter, which is ground with sugar, and only then eggs or yolks are added to the mass. At this stage, sour cream or kefir is introduced into the dough, and then the mass is whipped into a lush foam. Gradually, dry ingredients are introduced into it - flour, vanilla, baking powder and the necessary spices. It is best to use cinnamon, cardamom, some almond flour, lemon and orange peel, which will make the cake especially delicious. Even the simplest cake recipe is based on this sequence of introducing products, although many bakers add whipped proteins to the dough only after flour, so that the biscuit is fluffier. It is permissible to replace eggs with yolks if you want to get more tender baked goods, and so that the cake does not stale for a long time, starch or ground nuts are used instead of part of the flour.
The main secret of cooking delicious and airy is that the dough is beaten very neatly and quickly. Try stirring it from top to bottom using a whisk or blender - the dough should be similar in consistency to very thick sour cream. Homemade muffins will be much tastier if you add raisins, dried apricots, prunes, pieces of fruit, poppy seeds, nuts or candied fruits to it, which are added after whipping the butter and egg mixture. Cupcakes are baked in a well-heated oven for an hour at a temperature of at least 200 ° C, in a multicooker a biscuit can be baked in 35-45 minutes, depending on the recipe, and readiness, as always, is checked with a dry wooden stick. It is not recommended to open the oven during baking and stir the baking dish, because due to sudden changes in temperature and careless movements, the biscuit will settle. Take your time to get the cupcake out oven- wait until it cools down, otherwise it will be difficult to remove it from the mold. The finished cake can be garnished with fruits, berries, sprinkled with powdered sugar, poured over with chocolate or sweet syrup. In each country, the preparation of muffins has its own nuances. In the Bahamas, dried fruits and nuts for baking are soaked in rum, in Switzerland they love a light and sweet cake generously flavored with nuts and candied fruits, in England the cake is covered with glaze or marzipan, and in the USA it is soaked in cognac or aromatic liqueur. On our site you can find which will surely please your family and friends!
How to cook muffins at home
If everything is clear with cupcakes, then for many they seem to be unusual pastries, so not all housewives know how to cook them. However, in reality, everything is not so complicated. The main difference between muffins is that dry and wet dough products are mixed separately, with the liquid being poured into the dry mixture, and not vice versa. All ingredients mix well, but do not whisk, and some of the lumps in the dough can (and even should) be left for piquancy. Less butter and sugar and more liquids (milk, kefir, yogurt, eggs) are usually added to the muffin dough, so they are more dietary. Ready-made muffins are mini-muffins made of lumpy crumb with large air bubbles and a dense crust, but they are stored for no more than a day, so eat the muffins fresh, cut in half and always with a piece of butter - it's very tasty!
There are traditional muffins with fruits and nuts and "non-canonical" ones, which are prepared with mozzarella, mushrooms, vegetables, herbs, oat flakes, meat, fish, in general, with any food that you have in the refrigerator. They bake in small silicone molds, filling them by two-thirds, and only the bottom of the mold is oiled. This is another little trick to help the dough rise well and form a nice round top.
The dough is kneaded for several minutes, while muffins are baked for a quarter of an hour, without suffering from drafts and movements in the oven. Muffins are the perfect quick breakfast for the family: mouth-watering, nutritious and filling. It is convenient to take them with you on picnics and on trips, serve as a lunch snack, for evening tea and a snack.
If you haven’t tried making muffins or cupcakes at home or don’t know how to cook them correctly, then it’s time to try your hand at this delicious experiment. Good appetite!
Choose the best chocolate muffin recipe: with filling, banana addition, cognac and the most delicious chocolate. Delicious, delicate, delicious chocolate muffins!
The first time I decided to bake chocolate muffins - and they turned out to be very tasty. Try these chocolate muffins, you will love them too! Recipe for about 12 muffins (depending on the size of the molds).
- butter 100 g
- All recipes with "butter"
- flour 230 g
- sugar 200 g
- milk 150 ml
- cocoa (if you take nesquik - you need 9 tbsp. l., and sugar - 150 g) 6 tbsp. l
- a pinch of salt
- milk chocolate 50 g
- eggs 3 pcs.
- baking powder 1 tbsp
Melt butter in a microwave or water bath.
Add cocoa and sugar to the butter.
Stir well and leave to cool (the mass should be warm, but not hot).
Add eggs, flour, salt and baking powder and chocolate pieces to the cooled cocoa mass (you can't see them in the photo, but they are!).
Mix everything well.
Place the muffins in the oven. Muffins are baked for 15-25 minutes, check readiness with a toothpick.
Chocolate muffins are ready. Bon Appetit!
Recipe 2: muffins with banana and chocolate chunks
Recipe for chocolate muffins with chocolate. The muffin dough is prepared with yogurt and milk, with the addition of cocoa powder, bananas and chocolate pieces.
- Large banana - 1 pc.
- Cocoa powder - 0.25 cups
- Chocolate chips or chocolates (broken) - 0.5 cups
- Natural yogurt - 0.75 cups
- Whole grain flour - 2 cups
- Baking powder - 1 tbsp. l.
- Brown sugar - 0.5 cups
- Milk - 1 glass
- Large egg - 1 pc.
- Butter - 4 tbsp. l.
Turn on the oven to preheat to 200 degrees. Line 12 muffin tins with paper baskets.
Sift flour into a large bowl, add baking powder, cocoa, sugar and chocolate chips.
In another bowl, combine yoghurt, milk and egg, whisk lightly. Mash the banana with a fork.
Melt the butter in a saucepan, add the banana puree and stir. Put this mixture into the milk mixture.
Mix dry ingredients with milk-banana mass, mix until smooth. Put the dough into prepared molds and place in a preheated oven. Bake muffins with chocolate chunks for about 20 minutes, until a clean wooden stick is punctured.
Remove the finished muffins from the oven, let cool in tins. Then take out and serve the chocolate chip muffins right away.
Recipe 3: delicate chocolate muffins (step by step)
Delicate muffins that melt in your mouth! With a bright chocolate flavor, loose moist texture. A very simple and affordable recipe for a novice hostess.
- Butter (margarine) - 150 g
- Sugar - 150 g
- Milk - 100 ml
- Cocoa powder - 5 tbsp. l.
- Chicken egg - 2 pieces
- Baking powder (1 tsp slaked soda) - 2 tsp
- Wheat flour - 200-250 g
In a saucepan, mix together butter, cocoa, sugar, milk. Bring to a boil, stirring occasionally, remove from heat.
Cool down. Add eggs to the cooled mass, mix.
Add baking powder and flour, knead a not very thick dough.
Lubricate the molds a little with oil (I have silicone ones, I sprinkle them with water), fill 2/3 with dough. Put in an oven preheated to 180 degrees, bake for 20-25 minutes.
Cooled muffins can be greased with cream or chocolate icing. But they are already amazingly delicious!
Recipe 4: liquid chocolate muffins
- black chocolate - 80 g
- butter - 80 g
- chicken eggs - 2 pcs.
- sugar - 100 g
- wheat flour - 2 tbsp. l.
- cognac - 2 tbsp. l.
Prepare everything for muffins necessary products- classic dark chocolate (78%), butter (fat content 67.7%), sugar, homemade chicken eggs, flour and cognac. Combine pieces of chocolate and butter in a heat-resistant saucepan.
Using the microwave oven, melt the chocolate and butter, turning it on at maximum power three times for twenty seconds, without much interruption. Stir the butter-chocolate mixture until smooth.
Break previously washed and dried fresh chicken eggs into a container suitable for kneading muffin dough, add sugar.
Beat the sugar and eggs a little.
Pour flour into the sugar and egg mixture. Beat the dough slightly again.
Stir in the butter and chocolate mixture.
Knead the dough well, beating it, and add the final touch of taste and aroma - good cognac, in a small amount.
Turn on the oven ("top - bottom") 200 degrees. She'll have time to warm up while we tackle the liquid-filled chocolate muffin bakeware. Lubricate each ceramic (silicone) fondant baking dish with butter. Sprinkle flour on the forms.
Divide the dough evenly into five tins and put them in the oven.
After raising the dough, we keep the baking in the oven for another 3-5 minutes so that the dessert has time to bake, but the middle remains liquid. We take it out of the oven and immediately serve the chocolate muffins with liquid filling to the table. Enjoy your gastronomic experience!
Recipe 5, step by step: muffins with chocolate filling
Delicious magic chocolate muffins with liquid filling, it is recommended to eat with ice cream.
- dark chocolate 70-80% - 200 gr
- butter - 100 gr
- sugar - 50 gr
- eggs - 3 pcs.
- flour - 60 gr
- salt - ¼ tsp
Butter cut into pieces, break the chocolate and put them in a bowl or shallow plate.
Melt butter and chocolate in a water bath or in a microwave oven (do not overheat the mass, otherwise the chocolate may curl. If you melt it in the microwave, do not put it for a long time, take out the dishes with butter and chocolate and stir every 10-20 seconds). Stir thoroughly until a homogeneous mass is obtained, if it turns out to be very hot, then cool it.
Beat the eggs with sugar until a thick foam is obtained.
Pour the cooled chocolate mass into the egg foam and stir. Be sure to keep the chocolate-butter mixture not very hot, or the eggs may curl.
Mix flour and salt and sift them into a chocolate-egg mass. Stir until smooth, but do not mix for a very long time, because gluten may come out from the flour and the dough will be dense, muffins will not rise well.
We grease the cupcake molds with oil and pour the resulting dough over them, it turned out 9 pieces. We put in a preheated oven 200 degrees. For 7-10 minutes (take out when they rise and begin to crack on top).
Serve the dessert hot. Bon Appetit!
Recipe 6, classic: delicious chocolate muffins
- Chocolate - 200 gr
- Butter / margarine - 100 gr
- Granulated sugar - 80 gr
- Chicken egg - 2 pieces
- Wheat flour - 150 gr
- Cocoa - 2 tablespoons
- Milk - 50 ml
- Vanilla sugar - 1 tsp or vanilla essence - 2 drops
- Baking powder - 1 tsp or soda + vinegar - ½ tsp.
Pour milk into a saucepan, add granulated sugar, cocoa and 150 g of chocolate and heat, stirring constantly, until the ingredients are completely dissolved.
Add butter, dissolve, stir. Cool the resulting mass slightly.
Add chicken eggs, stir quickly.
Add flour with baking powder, stir.
You should get a dough with a consistency like thick sour cream, slowly drain from the spoon, forming a slide.
Fill muffin molds halfway with dough.
You can bake muffins in silicone or paper molds.
You can use any molds: disposable paper, Teflon and silicone molds do not need to be lubricated, metal molds must be lubricated with vegetable oil. Preheat the oven to 180 degrees and bake muffins on a medium level for 20 minutes.
Pour the remaining (50 g) melted chocolate over the finished muffins.
Recipe 7 Simple: Muffins - Chocolate Cupcakes
Use a very affordable recipe to bake chocolate muffins (recipe with photo step by step). Take chocolate for them good quality, black, with a high cocoa content (not less than 60%). I advise chocolate addicts to add chocolate drops to the dough - very chocolate and delicious!
Put the butter out of the refrigerator in advance. If you did not do this for any reason, then simply cut the cold block into pieces, connecting it with a broken chocolate bar.
Then take a larger bowl and pour hot water into it.
Place the bowl of chocolate and butter in the water and stir the ingredients occasionally.
As a result, under the action hot water the chocolate and butter will melt.
Remove the bowl from the water, add sugar to the resulting butter-chocolate mixture. Stir everything.
Add eggs to the mixture, one at a time, stirring each time.
It remains to add the sifted flour and baking powder. Stir until smooth, but not for long. Add chocolate drops at the same stage.
Take special molds. Better if they are silicone, then they do not need to be lubricated. If you take others (metal, for example), be sure to grease them with oil. Divide the dough into the tins, but remember that it will rise slightly during baking, so do not fill the container to the brim.
Preheat oven to 140 degrees and bake muffins somewhere 40 Min. After the indicated time, they are completely ready. Of course, when serving these delicious muffins, do not forget to make coffee or tea. Bon Appetit!
Recipe 8: chocolate muffins on yogurt (with photo)
Fans of crispy baked goods will surely love this muffin recipe. Chocolate treats are prepared with wheat flour and any yogurt.
- flour - 250 g;
- egg - 2 pcs.;
- salt - 0.5 tsp;
- cocoa - 2 tbsp. l .;
- sugar - 180 g;
- soda - 0.5 tsp;
- yogurt - 200 ml;
- baking powder - 1 tsp;
- butter - 100 g;
- dark chocolate - a bar weighing 200 g.
First, the chocolate is broken and heated together with the chopped butter in a water bath. The composition is supplemented with sugar, mixed and kept on the stove for another 3 minutes. Then eggs are poured into the mass and mixed again, yogurt is added and the whole composition is thoroughly kneaded again.
Flour is combined with salt, baking powder, cocoa powder and soda. Stir the dry mass thoroughly.
The chocolate oily composition is poured into flour and mixed with a top-down motion. As soon as the flour turns into dough, the action is stopped.
Now they are busy with the oven. The unit is heated to 200 ° C. Place paper tools on the muffin baking sheet. Spread the mass in them with a spoon. For a neat top, the molds are slightly more than half full. To obtain lush products, the mixture is put in excess.
V hot oven place a baking sheet and timed for 20 minutes. Check the readiness of the baking with a stick or a match. Its dryness suggests that muffins can be tasted.
It is better to eat products the next day. After standing the night, they will become softer and softer from the inside. The recipe shown is for 12 servings. Try it yourself and treat your loved ones. Enjoy your tea!
Recipe 9: simple muffins with chocolate chunks
- Oil - 150 g
- 1 and ½ st. flour (about 200 g)
- 75 g sugar
- 2 chicken eggs
- 2 tbsp cocoa
- Baking powder - 2 tsp
- Pieces of dark chocolate
Chocolate muffins require the following products: flour, butter, eggs, sugar, cocoa and chocolate.
Let's start making the dough. Butter in full must be melted to a liquid state in any convenient way (on the stove, in the microwave). Drain the melted butter into a bowl and add granulated sugar there. You can add some vanilla sugar or vanillin if you like.
To the butter with sugar, drive in two raw chicken eggs and using a whisk or mixer, beat everything up a little.
Before using the flour for making the dough, it is imperative to mix it with a baking powder and sift everything together (to saturate with air and avoid garbage or lumps from entering the dessert). Little by little, add flour to the rest of the ingredients and begin to gently knead.
Pour cocoa powder into a bowl.
The last step in preparing the dough is the final mixing. Here you need to achieve the disappearance of any lumps and the formation of a homogeneous thick mass of a pleasant chocolate color. The finished mass should be spread out with a spoon into molds (paper, silicone or metal) for about two-thirds of the volume and a small piece of chocolate should be stuck on top. For baking, heat the oven to 180 degrees. Cooking time is about 25 minutes.
Dessert is ready! You can decorate them with a sprig of mint, sprinkle with powdered sugar.
Recipe 10: delicious chocolate muffins with banana
There is a time to please your family with delicious, homemade cakes then by all means make banana-chocolate muffins. Their unique taste, delicate banana dough combined with delectable chocolate, will be appreciated not only by those with a sweet tooth, but also by those who are indifferent to sweets. At the same time, any hostess can cook them and it will take quite a bit of time.
- Flour 225 grams
- Cocoa 3 tablespoons
- Bananas 3 pieces
- Chicken eggs 2 pieces
- Sugar 100 grams or to taste
- Vegetable oil 125 milliliters
- Soda 1 teaspoon
Peel the bananas and put them on a plate.
We arm ourselves with a fork or potato grinder and mash the banana pulp in mashed potatoes.
We wash the eggs under hot running water and break them into a separate plate. Pour in sugar and vegetable oil, beat with a whisk until smooth. Then pour it into mashed bananas and mix everything thoroughly with a tablespoon.
Next, pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide, comfortable bowl and stir. You need to sift in order to get rid of lumps, as well as enrich everything with oxygen, because this way the baked goods will turn out to be even more airy and tender.
So, pour the sweet banana mass into the flour and whisk or beat everything thoroughly with a mixer. The batter should be uniform in color and free of lumps.
We carefully coat the baking dish with butter or vegetable oil, or, as in our case, lay out paper tins. Then we spread the prepared dough with a tablespoon, filling the molds by about 2/3, because our dough will rise a little. And you can move on to baking.
Preheat the oven to 220 degrees Celsius, and only after that, place the mold in the oven. We bake muffins until cooked through for 15 - 20 minutes. During this time, they should rise and become covered with a beautiful crust. And readiness can be checked with a toothpick, skewer or fork. If, when sticking a skewer, a trace of raw dough remains on it, then the baking is not ready yet, and if it is dry, then we can safely turn off the oven and take out the form, helping ourselves with kitchen potholders.
