Chocolate muffins

I have made these chocolate muffins a few times, especially when I need something quick for mornings or when I have leftover chocolate in the cupboard. They are simple, yield a lot from one batch, and do not require complicated ingredients. I usually make them when I want to fill the snack box for a few days. The good part is that you don’t have to mix much and you don’t need to use a mixer.

Quick Info

Total time: about 35 minutes
Preparation time: 15 minutes
Baking time: 20 minutes
Servings: 20 muffins
Difficulty: easy
Recipe type: quick dessert, chocolate muffins

Ingredients

300 g flour
80 g cocoa
220 g sugar
100 g margarine
250 ml buttermilk (see tips for quick preparation)
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of salt
150 g dark chocolate
50 g white chocolate

Preparation method

1. If you don’t have buttermilk, you can make it quickly: mix 250 ml of milk with a tablespoon of lemon juice, let it sit for 5 minutes to thicken a bit, and it’s ready.
2. Preheat the oven to 200°C.
3. In a large bowl, combine the flour, cocoa, baking powder, baking soda, and a pinch of salt. Mix well to ensure everything is uniform.
4. In another bowl, mix the sugar with the melted margarine (not hot, just liquid). Add the eggs and buttermilk and mix until you have a smooth liquid.
5. Pour the liquid mixture over the dry ingredients. Mix briefly, just enough to eliminate visible flour. It’s okay if the batter remains slightly lumpy; do not overmix.
6. Chop the dark and white chocolate into small cubes. Add most of it to the batter, but keep a few pieces aside for decoration.
7. Fill the muffin cups about two tablespoons each. Don’t fill to the top; leave room for them to rise.
8. Place a few reserved chocolate pieces on top of each muffin.
9. Bake in the preheated oven for about 20 minutes. If you take them out after 20 minutes and a toothpick comes out clean (or with melted chocolate crumbs, not batter), they are done.
10. Let them cool for 10-15 minutes in the pans, then you can transfer them to a rack or a plate.

Why I make the recipe often

It’s easy to adapt, doesn’t dirty many dishes, and I can use any type of chocolate I have on hand. They are quick to make and yield a lot, so I solve the dessert or snack for two to three days. They also don’t dry out quickly.

Tips and variations

Tips

- It’s better not to mix too much after combining the dry and wet ingredients. This way, they remain fluffier.
- If you don’t want to decorate each muffin with chocolate on top, put more inside. I usually do this, and only half end up decorated.
- If you use paper liners, place them in special trays to prevent spreading.
- Check the muffins after 18-20 minutes. Each oven bakes differently.

Substitutions

- You can replace margarine with butter if you prefer.
- Instead of white chocolate, any type of chocolate you have (milk, extra dark, or even a mix of leftovers) will work.
- If you don’t have buttermilk, make the quick version with milk and lemon as explained above.

Variations

- You can add a teaspoon of vanilla extract to the liquid mixture.
- For crunchier muffins, you can sprinkle some chopped nuts or almonds on top.
- If you want extra chocolate, use special baking chips.

Serving ideas

- They are good warm or at room temperature.
- They can be served plain, with a glass of milk or coffee.
- If you want, you can dust them with powdered sugar or cocoa after they cool.

Frequently asked questions

1. Can I use only dark chocolate?
Yes, you can use only dark chocolate, but the taste will be more intense and less sweet. You can compensate if you want by adding a little extra sugar.

2. What do I do if I don’t have margarine?
Margarine can be replaced with butter. The result is slightly more flavorful, but the consistency remains very good.

3. Can I use regular milk instead of buttermilk?
Buttermilk helps with the fluffy texture. If you don’t have it, the quick version with milk + a tablespoon of lemon juice or vinegar works just as well.

4. Can I freeze the muffins?
They can be frozen, but the texture changes slightly upon thawing. They are best consumed fresh or within a few days after baking.

5. The muffins rise too much or sink in the middle. Why?
This usually happens if the batter is overmixed or the oven is not at the correct temperature. Make sure not to beat the mixture too hard and that the oven is preheated to 200°C at the start.

Nutritional values

Approximately, one muffin has about 180-200 calories. Per serving (out of a total of 20):
- Energy: 180-200 kcal
- Carbohydrates: 26-28 g
- Protein: 3-4 g
- Fat: 7-8 g

Values may vary depending on the type of chocolate used and if you switch margarine for butter.

Storage and reheating

Muffins keep well for 2-3 days at room temperature in a covered container. They should not be kept in the fridge. If you want to keep them longer, you can freeze them, but the texture softens slightly after thawing. For reheating, you can microwave them for 10-15 seconds, but no more, so they don’t become too soft.

That’s it. If you want a clear recipe with accessible ingredients and reliable results, these muffins quickly satisfy any chocolate craving.

In a bowl, we put the flour and cocoa with the baking powder, baking soda, and salt. Separately, we mix the sugar with the melted margarine. Then we add the buttermilk and eggs and mix well. We pour the liquid ingredients over the dry ones and combine them, then we add the dark and white chocolate cut into small cubes, keeping a few cubes for decoration. We pour two tablespoons of the mixture into muffin molds, place a few chocolate cubes on top, and bake in a preheated oven at 200 degrees for about 20 minutes. I ended up with 20 muffins; use extra chocolate to decorate them all. I preferred to have more chocolate inside, so only half of them were decorated. I made the buttermilk like this: 250ml of regular milk mixed with a tablespoon of lemon juice, then let it rest for 5 minutes.

 Ingredients: 300 g flour, 80 g cocoa, 220 g sugar, 100 g margarine, 250 ml buttermilk, 2 eggs, 1 teaspoon baking powder, 1 teaspoon baking soda, a pinch of salt, 150 g dark chocolate, 50 g white chocolate

 Tags:  chocolate muffins