The best chocolate muffins: huge and fluffy

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Dessert

4 servings

Very Easy

55 min

751 Kcal

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Chocolate muffins are true culinary works of art, capable of winning over palates of all ages. Small, moist and soft cakes, full of intense chocolate flavor, are the perfect choice for breakfast, a snack or even an irresistible dessert. Chocolate muffins are going viral these days during Olympic games! So we give you our best recipe to make your own: extra moist, bigger, fluffier :-) Check out our recipe below ↓↓

Ingredients

• 1 cup flour
• 3 Tbsp cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 1 pinch salt
• 1 egg
• 60 ml milk
• 60 ml vegetable oil (sunflower in this case)
• 1 tsp vanilla extract
• 1/3 cup heavy cream
• 2/3 cups chocolate chips

Materials

• 4 ramekins
• parchment paper
• whisk
• spatula
• ramekins
• scissors
• glass
• Oil spray (optional)

Preparation

• Mix the dry ingredients: flour, cocoa, baking soda, sugar and salt.
  * Use a whisk.
• Mix the wet ingredients: egg, milk, vegetable oil, vanilla extract and heavy cream.
• Gradually stir in the dry ingredients until smooth.
  
  * It's best to use a spatula.
• Add the chocolate chips and mix again with a spatula.
• Muffin cases:
  Cut large squares from the parchment paper (this will depend on the size of your ramekins). Fold the square into 4.
• Unfold, then score the folds with scissors.
• Place the square on a ramekin, then shape the muffin cases by pressing down on the paper with a glass.
• Lightly grease the inside of the muffin cases (we used spray oil).
  Pour muffin batter (into the ramekins) up to the edge of the ramekins.
• Tap the ramekins on the table/worktop, then place in the oven for 5 min at 430°F (220°C). Reduce temperature to 350°F (180°C) and bake for a further 20 minutes.
• Remove from the oven and leave to cool in the ramekins for ten minutes, then remove from the ramekins and cool completely on a wire rack.
• And there you have it! If you like, you can fill them with your favorite spread (find great recipes on our site, we give you examples in the observations below ↓↓).

Observations

How long can I keep chocolate muffins?
You can keep them for 4 to 5 days at room temperature in an airtight container.

How long can I keep chocolate muffins in the refrigerator?
You can store them in an airtight container in the refrigerator for 6 to 7 days.

Can I freeze chocolate muffins?
Yes, you can freeze them!

What toppings can I add?
You can add hazelnuts to the batter if you like. It's also possible to add chocolate spread inside the muffin and on top after baking. To do this, punch a hole vertically from the top of the muffin and fill it with our best spreads:
- Kinder Bueno-flavored spread
- Nutella-type spread
- chocolate and coffee spread

Can I make smaller muffins?
Yes, you can, but you'll have to check that they don't cook as long!

Cookware

PetitChef_Official

Questions

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