Desserts
Chocolate muffins with cocoa and chocolate chips
Hand-mixed cocoa muffins with dark chocolate, twelve servings and estimated nutrition per muffin.
- Total time
- 72 min
- Servings
- 12
- Difficulty
- Easy
- Cuisine
- Home cooking
Ingredients
Dry ingredients
Wet ingredients
Chocolate
Method
Prepare the tin and weigh the ingredients
Wash your hands. Set out scales, two bowls, a whisk, spatula, cooling rack and a standard metal 12-hole muffin tin lined with paper cases. Preheat to 180 °C conventional heat with a central rack; roughly 15 minutes of preheating overlap the 20 minutes of preparation and are not added again. Weigh every ingredient; the 100 g of egg is shell-free and does not mean a fixed number of eggs. Divide the chocolate into 80 g for the batter and 20 g for the tops. Keep milk and eggs refrigerated until needed.
Mix the dry ingredients
Sift 200 g flour and 40 g cocoa into the first bowl. Add 150 g sugar, 8 g baking powder and 2 g salt. Whisk until the colour is even and cocoa lumps are broken up. Use unsweetened natural cocoa and plain flour; sweetened drinking cocoa or self-raising flour requires an adjusted formula.
Whisk the wet ingredients
In the second bowl, whisk 100 g egg, 180 g milk, 80 g oil and 5 g vanilla by hand for approximately 1 minute, until there are no streaks of egg white or large pools of oil. Do not whip; plenty of foam is unnecessary. Wash hands and utensils that have touched raw egg.
Combine gently without overmixing
Pour the wet mixture over the dry ingredients. Fold from the bottom with the spatula, turning the bowl, only until dry flour disappears. The batter should be thick but easy to portion; small lumps are fine. Avoid an electric mixer and do not keep beating to make a perfectly smooth cream. Do not taste raw batter: both egg and flour must be cooked.
Fold in the chocolate
Add the 80 g chocolate reserved for the batter and fold just a few times to distribute it. Keep the remaining 20 g separate. The batter is still raw and must not be eaten. Portion and bake promptly so the baking powder can do its work.
Fill twelve cases
Divide the batter among the 12 cases, approximately 70 g per hole before the topping chocolate, filling no more than three quarters of their height. Scatter the remaining 20 g chocolate over the tops. Tin volumes vary: if the batter does not fit, use extra cases in another tin. Published nutrition assumes exactly 12 equally sized muffins.
Bake and check the centre
Bake on the central rack at 180 °C for 22 minutes as a guide. Start checking at 20 minutes and allow around 20–25 minutes depending on oven and tin. Avoid opening the oven during the first 18 minutes. Insert a skewer into the centre of a muffin, avoiding a chocolate piece: moist crumbs are acceptable, liquid batter is not. The surface must be firm and the centre cooked. If necessary, continue in intervals of 2 minutes and check again. Remove the tin with dry oven gloves.
Cool on a rack and serve
Leave the muffins in the tin for 5 minutes, then carefully transfer to a rack for about 25 minutes more. These 30 minutes of cooling are included in the 72-minute total: 20 minutes preparation +22 minutes baking +30 minutes cooling. Serve one muffin per portion; cool completely before covering.
The step photos are illustrative.
Notes
Nutrition facts
One muffin; 12 equal muffins
- Protein
- 4.4 g
- Carbohydrates
- 32.5 g
- Fat
- 11.8 g
- Saturated fat
- 3.2 g
- Fiber
- 2.4 g
- Sugars
- 16.5 g
- Sodium
- 138 mg
Nutrition information estimated from the ingredients (USDA FoodData Central). Brands may vary.
Reference source: USDA FoodData Central — SR Legacy (April 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Muffins made with unsweetened natural cocoa, dark chocolate and oil. Fold the separate dry and wet mixtures together with a spatula. The yield is 12 muffins in 72 minutes including cooling.
Frequently asked questions
Which cocoa and chocolate should I use?
Use 40 g unsweetened natural cocoa and 100 g dark chocolate with 60–69% cocoa: 80 g inside and 20 g on top. Sweetened drinking cocoa or chocolate with another cocoa percentage changes the formula and nutrition.
How do I avoid tough or underbaked muffins?
Combine the wet and dry ingredients only until flour disappears, fold the chocolate briefly and bake promptly. At 180 °C, check from minute 20: the skewer may carry crumbs, but no liquid batter. The 22 minutes are a reference.
How many does this make, and how do I store them?
The yield is 12 equal muffins in 72 minutes including 30 minutes of cooling. Tin size can change yield; adjust nutrition to the actual number. Store completely cool in a closed container and eat within 2 days; refrigerate at 4 °C or below in warm or humid conditions.
