There are times when I feel like baking bread, and other times when I feel like making sweets. I developed this chocolate muffin recipe which I think captures everything I’m looking for in this cupcake: melting chocolatefrom soft and comforting flavors. 🙂
As always, it is essential to choose your ingredients. To get the softwe will have to play on the plain flour and the ingredients that make up the muffin batter.
For the pieces of melting chocolateit is necessary to select a chocolate with specific properties.
For the delicious tastewe add some secret ingredients…
Follow the leader ! 😉
1. Muffin batter
The batter for the muffins should be creamy consistency. We are therefore a long way from the bread dough that must be held together! So she has to be liquid but not too much, at the risk of having a muffin that is too flat.
The more consistent it is, the more the muffin will rise, but the more the crumb will be dry. Be careful to avoid excessive addition of flour.
The base that I provide here is therefore a base that you can decorate according to your tastes. So add whatever you like to it. 🙂
1.1. The dry ingredients
The dry ingredients that make up the recipe for chocolate muffins are :
- chocolate pieces
- baking powder
In general, as with bread without a machine, you start by mixing the dry ingredients together and then add the liquid ingredients. Here we are going to reserve the sugar separately to work with the eggs.
And to add a little twist to the taste, I add a little almond powder. Quiet ! 😛
The liquid ingredients that will be added are:
- Lipids (oil and butter)
I suggest here to mix the butter with the oil for a stunning effect! Here’s why.
2. The fluffy
To get a fluffy doughit is not only necessary to limit the quantity of flour but also to choose well which lipid (bold) let’s put it there.
the butter has the advantage of being tasty and providing a regressive sensation in the mouth. The problem is that at room temperature, it is not liquid. Once the cake is baked and cooled, the crumb will have tendency to firm up so.
L’oil has the advantage of being liquid at room temperature. So that sounds perfect for getting a fluffy crumb, right? Well, yeah. But the taste…
So I developed a chocolate muffin recipe which allows marriage the taste of good butter while using the advantage of oil for the soft. I work with a peanut butter to enhance its taste and mix it with a tasteless oil (grape seed or sunflower).
A second trick is to use cream in addition to milk to bring the sensation of candy in mouth.
Finally, I replace some of the sugar with Honey to prevent the crumb from solidifying too much after baking.
3. Melting chocolate
To obtain melting chocolate pieces after cooling, you must choose a chocolate less rich in cocoa and therefore fatter. The best result I got was with this Callebaut chocolate. It is resistant to cooking and its cocoa/fat proportion allows it to remain melting even after cooling! 😉
4. Chocolate muffin recipe
This recipe for chocolate muffins is essential for all gourmets and super fast!
- 170 g plain flour T45
- 30 g almond powder
- 7 g baking powder
- 140 g chocolate chips
- 100 g eggs
- 80 g caster sugar
- 20 g liquid honey
- 100 g whole milk
- 20 g sour cream
- 30 g butter
- 70 g neutral oil
- 1 bag vanilla sugar
- 2 drops Bitter Almond
- 1 pinch salt
Preheat the oven to 180°C.
Melt the butter in a saucepan to make it nutty. Toss with oil and reserve for later.
30 g butter, 70 g neutral oil
Mix the flour, the baking powder, the salt, the ground almonds and the pieces of chocolate.
170 g flour, 30 g almond powder, 7 g baking powder, 1 pinch salt, 140 g chocolate chips
In another bowl, whisk the eggs with the sugars and honey to whiten them.
100 g eggs, 80 g caster sugar, 1 sachet of vanilla sugar, 20 g runny honey
Add the almond flavoring, milk and cream, butter and oil to the blanched mixture.
100 g whole milk, 20 g fresh cream, 30 g butter, 70 g neutral oil, 2 drops bitter almond
Add the liquid mixture to the dry mixture and mix briefly in a food processor with the flower. As soon as the mixture is homogeneous, stop. Check that there are no pieces of chocolate stuck to the sides using a spatula.
Fill a piping bag with the mixture.
Fill the 9 small papers with the preparation. Cook at 170°C for 10 to 12 minutes. Check with the tip of a knife that the center is cooked.
Leave to cool for at least 30 minutes before consuming.
5. To remember for the chocolate muffin
As you will have understood, obtaining softness outside the use of industrial additives is a real quest. With my tricks around fats and sugars, you will get muffins not only delicious but also very soft. The only misfortune that could happen to you… is to eat them too quickly! 😀
Up to you ! Let me know in the comments what you think of the recipe. 🙂 Enjoy your meal!
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