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Cooking + Entertaining

Chocolate muffins: the recipe for soft and super tasty delicacies

Chocolate muffins: the recipe for soft and super tasty delicacies


Butter (at room temperature)

Vanilla yeast for sweets

I chocolate muffins they are gods treaty moist and delicious individual servings, the cocoa and chocolate chip enriched twist on classic American muffins. From the melting consistency to the bite and pleasantly soft, thanks to the chocolate which melts during cooking, they will conquer young and old for their irresistible goodness.

It’s about a very simple recipe to do: just mix the liquid ingredients, add them to the dry ones, mix everything quickly and then distribute the mixture obtained in the muffin cups. The end result is a moist two-chocolate tartlet, perfect for breakfast, to dip in a cup of hot milk or as a snack, accompanied by a hot infusion.

Designed for chocolate lovers, they are the right hug to start the day in the best way, but also the right study or work break. There characteristic texture muffins, soft and spongy, are obtained by working the dough very little: the powders and the liquids are first mixed together, then only come together at the last moment, with a very short kneading.

You can use the dark chocolate, as suggested in our recipe, either in drops or chopped with a knife, or in milk, white or gianduja, according to personal taste. You can also add other flavorings, such as grated orange peel or cinnamon, and add a few coarsely chopped hazelnuts to the mixture.

For lighter patties, you can substitute the same amount of butter for the butter sunflower oil.

Find out how to make them by following the step-by-step procedure and advice. Also try the chocolate chip muffins, nutella muffins and chocolate cupcakes.

How to make chocolate muffins

Put the softened butter in the blender and add the sugar 1.

Whip for a few minutes until you get a cream 2.

At this point, also mix the eggs already beaten in a small bowl 3.

And keep whisking until you get a smooth mixture. 4.

In a separate bowl, sift all the powders 5.

Stir to homogenize 6.

Mix the dry mix with the liquid 7. And start mixing.

At this point, slowly pour in the milk 8. And keep mixing until you get a homogeneous mixture.

Chop the chocolate with a knife 9.

Add it to the mix ten.

mix it all up 11.

Pour the mixture into muffin tins 12.

Bake at 180 degrees in static mode for 30 minutes. Remove from the oven, let cool and transfer the muffins to the paper cases of your choice. 13.

Service 14.


The chocolate muffins are kept under a bell jar or in a special hermetic box to 4-5 days at most.

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