Easy Chocolate Muffins — Homemade Muffins de Chocolate

Versión en Español

Easy chocolate muffins are flour, cocoa, baking powder, and salt mixed gently with eggs beaten with sugar, milk soured with lemon juice, and melted butter, folded with chunks of 70% chocolate, and baked at 190°C (374°F) for 20 minutes. They take 30 minutes of preparation and 20 minutes of baking, and make 12 muffins.

A simple, widely loved recipe for breakfast and snacks.

How to Make Chocolate Muffins?

Muffins are similar to cupcakes and magdalenas but use different proportions, giving a less sweet, denser crumb. Mix the wet and dry ingredients gently, only until combined.

Nutritional Information

Each chocolate muffin contains approximately 350 kcal, 49 g of carbohydrates, 15 g of fat, 6 g of protein, 4 g of fiber, 25 g of sugars, 51 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Easy Chocolate Muffins Recipe

Preparation: 30 minutes
Cooking: 20 minutes
Servings: 12 muffins

Ingredients

• 300 g (2½ cups) of wheat flour
• 250 ml (1 cup) of whole milk
• 250 g (1¼ cups) of sugar
• 150 g (5 oz) of 70% chocolate
• 100 g (7 tablespoons) of butter
• 80 g (¾ cup) of unsweetened cocoa powder
• 2 eggs
• 1 teaspoon of baking powder
• ½ lemon
• ¼ teaspoon of salt

Instructions

1. In a jug, mix the milk with the lemon juice and let stand for about 15 minutes. In a large bowl, combine the sifted flour, cocoa, baking powder, and salt. Set aside.

2. In a medium bowl, beat the eggs and sugar until foamy, then add the soured milk and melted butter and keep mixing. Pour over the flour mixture and fold gently, just until the wet and dry ingredients are combined.

3. Preheat the oven to 190°C (374°F) for at least 10 minutes. Chop the chocolate into small pieces, fold three quarters into the batter, and fill the muffin tins or liners two thirds full, since the batter rises.
4. Scatter the remaining chocolate on top and bake for 20 minutes with top and bottom heat. Cool on a rack. Serve warm or cold, ideally with good coffee or a glass of milk at breakfast.

Additional Tips

Cool before unmolding

Let the muffins cool a few minutes before removing them, and dust with powdered sugar or cocoa if you like.

Refresh leftovers

If they harden the next day, microwave them for 5 to 6 seconds.

Gluten free

Use a gluten free flour mix (rice, corn, or almond) with a pinch of xanthan gum.

Vegan

Replace the eggs with mashed banana or soaked chia seeds, and use plant milk and margarine or oil.

Frequently Asked Questions (FAQs)

1. Why mix the milk with lemon juice?

After 15 minutes with the juice of half a lemon, the milk sours and curdles slightly. The acidity reacts with the baking powder, helping the muffins rise and stay moist.

2. How full should I fill the tins?

Two thirds full, because the batter rises. Fold three quarters of the chocolate into the batter and save the rest for the top, then bake 20 minutes at 190°C.

3. Why not overmix the batter?

Overworking the flour makes muffins tough and dense; combine wet and dry ingredients gently, just until mixed. A slightly lumpy batter is normal.

4. What if they are hard the next day?

Microwave them for 5 to 6 seconds, and store them in an airtight container at room temperature for up to 3 days.

Muffins vs. Magdalenas

Muffins usually have less sugar and more cocoa or chocolate, with a denser, less airy crumb than magdalenas, which are sweeter and spongier.

Did You Know?

Muffins originated in England, with written references since at least 1703, and later spread worldwide after being adapted in the United States.

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