The magic of chocolate extends to our entire family, we adore any baked goods with the addition of chocolate. Muffins are a separate pleasure, because they are easy to prepare: without a mixer, without dancing with a tambourine near the oven - stir, pour into molds and after 20 minutes a delicious dessert is ready for tea. And today we will cook chocolate with the addition of banana. Aromatic, tasty, not boring. Anyone with a chocolate addiction save the recipe and try it soon.

I even have in my piggy bank, they will fit as a hearty snack on the road.

Ingredients: (this amount makes 20 pieces)

• Cocoa powder - 50 g
• Flour - 330 g
• Baking powder - 1 tbsp. l.
• Soda - 1/2 tsp.
• Sugar - 180 g
• Butter - 100 g
• Low-fat sour cream 15% (or natural yogurt) - 250 g
• Eggs - 2 pieces (small) or one large
• Banana - 1 piece
• Chopped chocolate - 100 g (thermostable chocolate drops can be used)

How to make chocolate muffins (step by step recipe with photo)

First, combine all dry ingredients in a large, convenient bowl: flour (330 g), quality cocoa powder (50 g), baking powder (1 tablespoon), baking soda (1/2 tsp) and granulated sugar (180 g) ...

Now mix all the ingredients with a mixer at the lowest speed or with a whisk.

In another cup, knead one large banana or two medium-sized ones. I knead with a fork until it is almost liquid, you can cut into pieces and crank the banana in a blender. If you don't get a smooth mixture, don't worry, it will still work.

Now we drive two eggs into a bowl.

Heat the butter until liquid in a microwave oven or in a saucepan on the stove. Cool slightly so that it is not hot by the time it is added to the dough.

Add yogurt (250 g) to the liquid ingredients, as well as chopped chocolate. You can add finely crushed nuts, dried cherries and any other additives to this dough. You don't have to add anything.

Mix and combine with dry ingredients. Stir again until smooth.

It turns out a thick dough, which must be distributed in paper capsules for muffins. If you will be using silicone molds, you can do without paper liners.

Attention! Do not fill in the forms completely, the dough should occupy 3/4 of the form volume.

It is convenient to use a pastry bag or an ice cream spoon for settling (this is how an equal amount of dough gets into the molds and they turn out to be even and the same in size). If you will spread the dough with a regular spoon, choose with the sharpest spout as possible so that the dough hits the target.

We preheat the oven to 180 C. We send the muffins to bake for 17-20 minutes. We check the readiness of the baking with a wooden toothpick, which must be inserted deep into the muffin and pulled out. If there are no wet lumps of dough on the toothpick, the muffins are ready.

For baking we use the "Top-Bottom" mode.

Keep the baked muffins in tins for 4-5 minutes, and then remove them on the wire rack and let them cool completely.

The texture of the muffins is delicious! Loose, moist, tender. The photo below shows a cut of the choco muffin.

Chocolate muffins with peanut butter

In this recipe, muffins are denser in structure, but no less tasty. I usually cook them with peanut butter, but you can use any nut butter, the most important thing is to choose thicker so that the filling does not fall to the bottom.

So, to make muffins we need:

• Sugar - 180 g
• Eggs - 3 large size CO
• Flour - 100 g
• Cocoa powder - 80 g
• Butter - 160 g
• Nut butter to taste

How to make chocolate nut butter muffins

Break the eggs into a bowl and stir with a mixer.

Now add granulated sugar (very tasty if you use brown). Can be made on the basis of white sugar or combined into a mixture of several varieties.

Now beat the mixture thoroughly until a fluffy light state (usually it increases in volume by 2-3 times.) I turn on the medium speed of the mixer.

Sift dry ingredients into the dough: flour (100 g), cocoa powder (80 g).

Alkalized cocoa is excellent for baking, this powder has a rich taste and color, noticeably more aromatic and tastier in baking.

We continue to work as a mixer.

Then melt the butter (160 g) in a saucepan or microwave. Add butter in a thin stream along the side of the bowl.

Stir the dough again until smooth.

Now you need to transfer the dough into a pastry bag (although you can lay it out in tins and using a regular spoon).

For baking muffins, use any form: silicone, small bun tins, etc.

Now you need to pour the dough into each mold 1/2 of the volume, add the filling, then fill again with the dough.

My homemade peanut butter has a plasticine texture, so I easily sculpted small balls (the size of a large hazelnut) out of it. Cover the top with chocolate dough again.

In total, the mold should be 3/4 full. Although there is no baking powder in the dough, the muffins will rise slightly in the oven.

We bake portioned desserts in a well preheated oven for 15-20 minutes. We use a temperature of 180-190 C, the "Top-bottom" mode.

We check the readiness with a wooden stick (it should come out of the dough dry) or by simply pressing the muffin surface - it should spring under the fingertip.

Do not keep the finished muffins in the molds for too long to make them as juicy as possible. If you don't plan on serving them right now, you can wrap each dessert in plastic wrap and put them in the refrigerator. This will make them even tastier!

I wish you successful experiments in the kitchen! Share your feedback on the recipe in the comments, I will be very pleased.

If you will post photos on Instagram, include the #pirogeevo or #pirogeevo tag so that I can find your photos on the network. Thank!

For all video lovers, I have recorded a detailed video recipe for chocolate muffins, I invite you to watch!

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Choose the best chocolate muffin recipe: with filling, banana addition, cognac and the most delicious chocolate. Delicious, delicate, delicious chocolate muffins!

The first time I decided to bake chocolate muffins - and they turned out to be very tasty. Try these chocolate muffins, you will love them too! Recipe for about 12 muffins (depending on the size of the molds).

• butter 100 g
• All recipes with "butter"
• flour 230 g
• sugar 200 g
• milk 150 ml
• cocoa (if you take nesquik - you need 9 tbsp. l., and sugar - 150 g) 6 tbsp. l
• a pinch of salt
• milk chocolate 50 g
• eggs 3 pcs.
• baking powder 1 tbsp

Melt butter in a microwave or water bath.

Add cocoa and sugar to the butter.

Stir well and leave to cool (the mass should be warm, but not hot).

Add eggs, flour, salt and baking powder and pieces of chocolate to the cooled cocoa mass (you cannot see them in the photo, but they are!).

Mix everything well.

Place the muffins in the oven. Muffins are baked for 15-25 minutes, check readiness with a toothpick.

Chocolate muffins are ready. Enjoy your meal!

Recipe 2: muffins with banana and chocolate pieces

The recipe for chocolate muffins with chocolate. The muffin dough is prepared with yoghurt and milk, with the addition of cocoa powder, bananas and chocolate pieces.

• Large banana - 1 pc.
• Cocoa powder - 0.25 cups
• Chocolate chips or chocolates (broken) - 0.5 cups
• Natural yogurt - 0.75 cups
• Whole grain flour - 2 cups
• Baking powder - 1 tbsp. l.
• Brown sugar - 0.5 cups
• Milk - 1 glass
• Large egg - 1 pc.
• Butter - 4 tbsp. l.

Turn on the oven to preheat to 200 degrees. Line 12 muffin trays with paper baskets.

Sift flour into a large bowl, add baking powder, cocoa, sugar and chocolate chips.

In another bowl, combine yoghurt, milk and egg, whisk lightly. Mash the banana with a fork.

Melt the butter in a saucepan, add the banana puree and stir. Put this mass into the milk mixture.

Mix dry ingredients with milk-banana mass, mix until smooth. Put the dough into prepared molds and place in a preheated oven. Bake muffins with chocolate chunks for about 20 minutes, until a clean wooden stick is punctured.

Remove the finished muffins from the oven, let cool in tins. Then take out and serve the chocolate chip muffins immediately.

Recipe 3: delicate chocolate muffins (step by step)

Delicate muffins that melt in your mouth! With a bright chocolate taste, loose moist texture. A very simple and affordable recipe for a novice hostess.

• Butter (margarine) - 150 g
• Sugar - 150 g
• Milk - 100 ml
• Cocoa powder - 5 tbsp. l.
• Chicken egg - 2 pieces
• Baking powder (1 tsp slaked soda) - 2 tsp
• Wheat flour - 200-250 g

In a saucepan, mix together butter, cocoa, sugar, milk. Bring to a boil, stirring occasionally, remove from heat.

Cool down. Add eggs to the cooled mass, mix.

Add baking powder and flour, knead a not very thick dough.

Lubricate the molds a little with oil (I have silicone ones, I sprinkle them with water), fill 2/3 of the dough. Put in an oven preheated to 180 degrees, bake for 20-25 minutes.

Cooled muffins can be greased with cream or chocolate icing. But they are already amazingly tasty!

Recipe 4: liquid chocolate muffins

• black chocolate - 80 g
• butter - 80 g
• chicken eggs - 2 pcs.
• sugar - 100 g
• wheat flour - 2 tbsp. l.
• cognac - 2 tbsp. l.

We will prepare all the necessary products for muffins - classic dark chocolate (78%), butter (67.7% fat), sugar, homemade chicken eggs, flour and brandy. Combine pieces of chocolate and butter in a heat-resistant saucepan.

Using the microwave, melt the chocolate and butter, turning it on at maximum power three times for twenty seconds, without much interruption. Stir the butter and chocolate mixture until smooth.

Break previously washed and dried fresh chicken eggs into a container suitable for kneading muffin dough, add sugar.

Beat the sugar and eggs a little.

Pour flour into the sugar and egg mixture. Beat the dough slightly again.

Stir in the butter and chocolate mixture.

Knead the dough thoroughly, beating it, and add the final touch of taste and aroma - good cognac, in a small amount.

Turn on the oven ("top - bottom") 200 degrees. She'll have time to warm up while we tackle the liquid-filled chocolate muffin bakeware. Lubricate each ceramic (silicone) fondant baking dish with butter. Sprinkle flour on the forms.

Divide the dough evenly into five tins and put them in the oven.

After raising the dough, we keep the baking in the oven for another 3-5 minutes so that the dessert has time to bake, but the middle remains liquid. We take it out of the oven and immediately serve the chocolate muffins with liquid filling to the table. Enjoy your gastronomic experience!

Recipe 5, step by step: muffins with chocolate filling

Delicious magic chocolate muffins with liquid filling, it is recommended to eat with ice cream.

• dark chocolate 70-80% - 200 gr
• butter - 100 gr
• sugar - 50 gr
• eggs - 3 pcs.
• flour - 60 gr
• salt - ¼ tsp

Cut the butter into pieces, break the chocolate and put them in a bowl or shallow plate.

Melt butter and chocolate in a water bath or in a microwave oven (do not overheat the mass, otherwise the chocolate may curl. If you melt it in the microwave, do not put it for a long time immediately, take out the dishes with butter and chocolate and stir every 10-20 seconds). Stir thoroughly until a homogeneous mass is obtained, if it turns out to be very hot, then cool it.

Beat the eggs with sugar until a thick foam is obtained.

Pour the cooled chocolate mass into the egg froth and stir. Be sure to keep the chocolate-butter mixture not very hot or the eggs may curl.

Mix flour and salt and sift them into a chocolate-egg mass. Stir until smooth, but do not mix for a very long time. gluten may come out of the flour and the dough will be dense, muffins will not rise well.

We grease the muffin molds with butter and pour the resulting dough over them, it turned out 9 pieces. We put in a preheated oven 200 degrees. For 7-10 minutes (take out when they rise and begin to crack on top).

Serve the dessert hot. Enjoy your meal!

Recipe 6, classic: delicious chocolate muffins

• Chocolate - 200 gr
• Butter / margarine - 100 gr
• Granulated sugar - 80 gr
• Chicken egg - 2 pieces
• Wheat flour - 150 gr
• Cocoa - 2 tablespoons
• Milk - 50 ml
• Vanilla sugar - 1 tsp or vanilla essence - 2 drops
• Baking powder - 1 tsp or soda + vinegar - ½ tsp.

Pour milk into a saucepan, add granulated sugar, cocoa and 150 g of chocolate and heat, stirring constantly, until the ingredients are completely dissolved.

Add butter, dissolve, stir. Cool the resulting mass slightly.

Add chicken eggs, stir quickly.

Add flour with baking powder, stir.

You should get a dough with a consistency like thick sour cream, slowly drain from the spoon, forming a slide.

Fill muffin molds halfway with dough.

You can bake muffins in silicone or paper molds.

You can use any molds: disposable paper, Teflon and silicone molds do not need to be lubricated, metal molds must be lubricated with vegetable oil. Preheat the oven to 180 degrees and bake muffins on a medium level for 20 minutes.

Pour over the finished muffins with the remaining (50 g) melted chocolate.

Recipe 7 Simple: Muffins - Chocolate Cupcakes

Use a very affordable recipe to bake chocolate muffins (recipe with photo step by step). Take chocolate for them of good quality, black, with a high cocoa content (at least 60%). I advise chocolate addicts to add chocolate drops to the dough - very chocolate and delicious!

Put the butter out of the refrigerator in advance. If you did not do this for any reason, then simply cut the cold block into pieces, connecting it with a broken chocolate bar.

Then take a larger bowl and pour hot water into it.

Place a bowl of chocolate and butter in water, stirring occasionally.

As a result, the hot water will melt the chocolate and butter.

Remove the bowl from the water, add sugar to the resulting butter-chocolate mixture. Stir everything.

Add eggs to the mixture, one at a time, stirring each time.

It remains to add the sifted flour and baking powder. Stir until smooth, but not for long. Add chocolate drops at this stage.

Take special molds. Better if they are silicone, then you do not need to lubricate them. If you take others (metal, for example), be sure to lubricate them with oil. Arrange the dough in the tins, but remember that during baking it will rise slightly in height, so do not fill the container to the brim.

Preheat oven to 140 degrees and bake muffins somewhere 40 Min. After the indicated time, they are completely ready. Of course, when serving these delicious muffins, do not forget to make coffee or tea. Enjoy your meal!

Recipe 8: chocolate muffins on yogurt (with photo)

Lovers of crispy baked goods will surely love this muffin recipe. Chocolate treats are prepared with wheat flour and any yogurt.

• flour - 250 g;
• egg - 2 pcs.;
• salt - 0.5 tsp;
• cocoa - 2 tbsp. l .;
• sugar - 180 g;
• soda - 0.5 tsp;
• yogurt - 200 ml;
• baking powder - 1 tsp;
• butter - 100 g;
• bitter chocolate - a bar weighing 200 g.

First, the chocolate bar is broken and heated together with the chopped butter in a water bath. The composition is supplemented with sugar, mixed and kept on the stove for another 3 minutes. Then eggs are poured into the mass and mixed again, yogurt is added and the whole composition is thoroughly kneaded again.

Flour is combined with salt, baking powder, cocoa powder and soda. Stir the dry mass well.

The chocolate oily composition is poured into flour and mixing is carried out from top to bottom. As soon as the flour turns into dough, the action is stopped.

Now they are busy with the oven. The unit is heated to 200 ° C. Paper tools are placed on the muffin baking sheet. Spread the mass in them with a spoon. For a neat top, the molds are slightly more than half full. To obtain lush products, the mixture is put in excess.

Place a baking sheet in a hot oven and mark for 20 minutes. Check the readiness of the baking with a stick or a match. Its dryness suggests that muffins can be tasted.

It is better to eat products the next day. After standing overnight, they will become more tender and soft from the inside. The recipe shown is for 12 servings. Try it yourself and treat your loved ones. Enjoy your tea!

Recipe 9: simple muffins with chocolate chunks

• Oil - 150 g
• 1 and ½ st. flour (about 200 g)
• 75 g sugar
• 2 chicken eggs
• 2 tbsp cocoa
• Baking powder - 2 tsp
• Pieces of dark chocolate

Chocolate muffins require the following products: flour, butter, eggs, sugar, cocoa and chocolate.

Let's start making the dough. Butter must be melted in full to a liquid state in any convenient way (on the stove, in the microwave). Drain the melted butter into a bowl and add granulated sugar there. You can add some vanilla sugar or vanillin if you like.

Drive in two raw chicken eggs to the butter with sugar and beat everything with a whisk or mixer.

Before using the flour for making the dough, it is imperative to mix it with a baking powder and sift everything together (to saturate with air and avoid debris or lumps from entering the dessert). Little by little, add flour to the rest of the ingredients and begin to gently knead.

Pour cocoa powder into a bowl.

The last step in preparing the dough is the final mixing. Here you need to achieve the disappearance of any lumps and the formation of a homogeneous thick mass of a pleasant chocolate color. The finished mass should be spread out with a spoon into molds (paper, silicone or metal) for about two-thirds of the volume and a small piece of chocolate should be inserted on top. For baking, heat the oven to 180 degrees. Cooking time is about 25 minutes.

Dessert is ready! You can decorate them with a sprig of mint, sprinkle with powdered sugar.

Recipe 10: delicious chocolate muffins with banana

There is a time to please your family with delicious, homemade pastries, then be sure to make banana-chocolate muffins. Their unique taste, delicate banana dough combined with delectable chocolate, will be appreciated not only by those with a sweet tooth, but also by those who are indifferent to sweets. At the same time, any hostess can cook them and it will take very little time.

• Flour 225 grams
• Cocoa 3 tablespoons
• Bananas 3 pieces
• Chicken eggs 2 pieces
• Sugar 100 grams or to taste
• Vegetable oil 125 milliliters
• Soda 1 teaspoon

Peel the bananas and put them on a plate.

We arm ourselves with a fork or potato grinder and mash the banana pulp in mashed potatoes.

We wash the eggs under hot running water and break them into a separate plate. Pour sugar and vegetable oil, beat with a whisk until smooth. Then pour it into mashed bananas and mix everything thoroughly with a tablespoon.

Next, pour the required amount of flour, cocoa and soda into a sieve. Sift into a wide, comfortable bowl and stir. It is necessary to sift in order to get rid of lumps, as well as enrich everything with oxygen, because this way the baking will turn out to be even more airy and tender.

So, pour the sweet banana mass into the flour and whisk or beat everything thoroughly using a mixer. The batter should be uniform in color and free of lumps.

We carefully coat the baking dish with butter or vegetable oil or, as in our case, lay out paper tins. Then we spread the prepared dough with a tablespoon, filling the molds by about 2/3, because our dough will rise slightly. And you can move on to baking.

Preheat the oven to 220 degrees Celsius, and only after that, set the mold in the oven. We bake muffins until fully cooked for 15 - 20 minutes. During this time, they should rise and become covered with a beautiful crust. And readiness can be checked with a toothpick, skewer or fork. If, when sticking a skewer, a trace of raw dough remains on it, then the baking is not yet ready, and if it is dry, then boldly turn off the oven and take out the mold, helping ourselves with kitchen potholders.

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Thanks to the recipes for aromatic muffins with cocoa, now every housewife will be able to prepare a delicious, chocolate treat in just 20-30 minutes. Appetizing portioned mini-muffins will please your guests and loved ones, securing your status as an excellent culinary specialist, a hospitable and hospitable hostess.

Cocoa muffins - general cooking principles

Standard set of main products for muffins with cocoa:

Eggs. Only fresh, preferably pre-warmed at room temperature.

Granulated sugar.

Flour. It needs to be sieved to saturate it with oxygen, and then the muffins will turn out to be especially tender and airy.

Milk. It is permissible to replace with sour cream, fresh kefir, yogurt.

Cocoa powder. For the color of the muffins to be richly chocolate, and the taste to match, the cocoa should be taken natural without any additives.

Ripper: Slaked soda or baking powder. This ingredient will lift the item, making it porous and incredibly delicate.

Vegetable or butter.

There are many different foods that can be used as additional ingredients, depending on your preference. There are no restrictions, it all depends on your readiness for culinary experiments. It can be:

Fruits: bananas, oranges, peaches, apples, pears, etc.

Berries: blueberries, cherries or cherries, currants, strawberries, etc.

Dried fruits: dried apricots, raisins.

Nuts: walnuts, cashews, peanuts.

Sunflower seeds.

Coconut flakes.

Chocolate pieces or fruits.

And much more.

The dough is kneaded quite simply and quickly: liquid components are whipped in one bowl, dry ingredients are mixed in another, then everything is combined and whipped with a whisk. It is not recommended to use a mixer for kneading, because this method of beating makes the dough heavier.

The dough is laid out in special small oiled molds (silicone, metal, paper) no more than 2/3 of the volume - the dough rises during baking. After the form is put into a preheated oven and baked for 15-20 minutes.

Ready cocoa muffins are allowed to cool completely right in the molds, then carefully removed. Except for the use of paper forms - in this case, muffins are served directly into them.

Decorate products only when cooled down: icing sugar, icing, chocolate or coconut chips, confectionery powders.

1. Muffins with cocoa: a simple recipe

Products:

100 grams of sugar;

150 grams of flour;

150 ml of milk;

60 grams of cocoa;

50 ml of sunflower oil;

Ten grams of baking powder;

Salt on the tip of a knife.

Cooking process:

1. Break the egg into a bowl, pour in the vegetable oil. Whisk with a fork or whisk.

2. Sift flour and cocoa into another slightly larger bowl, add baking powder and salt. Mix.

3. Combine the egg-oil mixture with the flour mass, pour in the milk. Stir until the lumps disappear.

4. Pour the dough into special molds, oiled.

5. Bake muffins at 200 degrees for no more than 20 minutes.

2. Muffins with cocoa: recipe with berries

Products:

40-50 grams of cocoa;

A glass (about 200 ml) of milk;

10 grams of baking powder;

250 grams of flour;

A glass of granulated sugar;

A pinch of salt;

A glass of any berries (preferably pitted cherries, currants, blueberries).

Cooking process:

1. Mix sunflower oil with milk and egg in a small container.

2. Pour salt, sugar into another container, sift cocoa, flour, baking powder, add vanillin if desired. Mix.

3. Pour the loose ingredients into the egg, milk and butter mixture. Beat with a whisk.

4. Put the berries in the dough, gently, trying not to crush, mix.

5. Preheat the oven to 190 degrees.

6. Grease the muffin tins with butter.

7. Pour the dough into the molds, bake for 15-18 minutes.

3. Muffins with cocoa: recipe with bananas

Products:

250 grams of flour;

Three tablespoons of cocoa;

Large banana;

Two pinches of baking powder;

Four tbsp. l. condensed milk;

4 tbsp. l. classic yogurt without additives;

Four eggs;

Three tbsp. l. granulated sugar.

Cooking process:

1. Beat eggs with a mixer with salt and sugar.

2. Add yogurt, condensed milk and beat again.

3. Pour sifted flour, cocoa and baking powder into the mass. Stir first with a fork, then a whisk.

4. Peel the banana and cut into thin slices.

5. Grease the molds with oil, half-fill them with a portion of the prepared dough.

6. Place the banana slices on top.

7. Cover the bananas with a spoonful of the remaining dough.

8. Bake at 200 degrees for 18-22 minutes.

9. Cool completely, only then remove from the molds.

4. Muffins with cocoa: recipe with coconut and chocolate filling

Products:

320 grams of flour;

A glass of milk;

Two eggs;

Two tsp. baking powder;

One hundred and fifty grams of sweet butter;

100 grams of sugar;

55 g cocoa powder;

4 tbsp. l. coconut flakes;

200 grams of dark chocolate.

Cooking process:

1. Beat eggs with sugar until light yellow in color.

2. Pour in milk, put softened butter, cut into pieces. Beat.

3. Add cocoa, sifted flour, baking powder and coconut. Stir until the lumps disappear.

4. In greased molds to live for two spoons of dough, put a piece of chocolate on top, cover with two more spoons of dough.

5. Put the molds in an oven preheated to 210 degrees, bake for about 20 minutes.

5. Cocoa muffins: recipe with oranges

Products:

A pound of flour;

200 grams of sour cream;

Sweet big orange;

Three eggs;

200 grams of sugar;

1 tsp baking powder;

50 grams of dark chocolate;

5 tablespoons l. cocoa;

46 ml of sunflower oil.

Cooking process:

1. In a small bowl, beat eggs with sugar.

2. Add sour cream and vegetable oil, beat again.

3. Rinse the orange thoroughly, rinse with boiling water and dry.

4. Grate the zest on a fine grater, transfer to the egg and sour cream mass.

5. Peel the orange pulp from the white film, divide into slices, cut into small cubes.

6. Add baking powder, flour, cocoa powder to the dough. Mix with a whisk.

7. To live in an almost finished dough grated with small shavings of chocolate, mix.

8. Put a spoonful of dough on the bottom of the greased form, put a few pieces of orange on top, pour the remaining dough 2/3 of the volume of the molds.

9. Bake muffins for 25 minutes at 175 degrees.

6. Muffins with cocoa: recipe with raisins

Products:

40 g cocoa;

A glass of flour;

A glass of sugar;

1 tbsp. l. vegetable oil;

Half a glass of milk;

1/2 tsp soda (extinguish);

Half a glass of dark raisins.

Cooking method:

1. Combine cocoa and flour in a large bowl.

2. In another container, beat slightly warmed milk with eggs, sunflower oil, sugar and slaked soda.

3. Rinse the raisins, pour boiling water for 10 minutes, rinse and dry, putting them on a towel.

4. Mix the raisins with the dough.

5. Put the muffin dough in oiled tins, set in an oven preheated to 160 degrees for 20 minutes.

6. Cool the finished muffins and decorate with powdered sugar and crumbs of chocolate or nuts.

7. Muffins with cocoa: a recipe with cottage cheese and candied fruits

Products:

200 grams of flour;

150 grams of sour cream;

Two eggs;

205 grams of cottage cheese;

1 tsp baking powder;

60 grams of candied fruits;

3 tbsp. l. cocoa.

Cooking process:

1. Put the curd in a bowl, grind until smooth.

2. Add sugar, eggs, sour cream. Stir first with a fork, then beat gently with a whisk.

3. Add sifted flour, baking powder, cocoa, mix.

4. Add candied fruits, mix again.

5. Spoon the dough into greased molds, bake at 180 degrees for 25 minutes.

8. Muffins with cocoa: a recipe for condensed milk with the addition of walnuts

Products:

180 grams of flour;

100 grams of condensed milk;

Third tsp. vanilla;

Half tablespoon baking powder;

Two eggs;

Two large spoons of cocoa;

60 grams of butter;

Two handfuls of chopped nuts.

Cooking process:

1. Mix flour with cocoa, vanilla and baking powder. Sift the mass.

2. Beat eggs until smooth, add condensed milk, mix.

3. Melt the butter, cool, add to the thickened mixture.

4. Combine flour with condensed milk, mix.

5. Put some nut crumbs on the bottom of the greased tins, put a spoonful of dough on top, add some more nuts and dough again.

6. Bake for 23-25 \u200b\u200bminutes in an oven preheated to 190 degrees.

If you add berries to the dough, they should first be slightly rolled in starch so that they do not spread.

You can add fruit to the dough in a pureed form or by cutting them into small pieces.

If you add dried fruits to the dough, do not forget to soak them first, and then dry them.

If you decide to cook muffins on curd dough, choose non-grainy curd, it is best to take it in briquettes, but it is also advisable to grind it through a sieve at least once.

Spread the dough in a surely oiled pan so that the muffins do not stick and have a neat appetizing appearance.

Muffins are also good because, despite the short shelf life under normal conditions (about three days), they can be prepared for future use - they perfectly retain their taste at low temperatures. Then the remaining baked goods must be completely cooled, wrapped in cling film and put into the freezer. You can take out the muffins at any suitable time; all that remains is to defrost the muffins at room temperature or in the microwave oven at the appropriate setting.

The classic recipe for chocolate muffins is "mashed to the holes" - they are so tasty and easy to prepare. One name is already causing a storm of emotions for those with a sweet tooth. The muffins are slightly moist, moderately sweet, tender and incredibly tasty.

Prepare the required foods.

Combine dry ingredients in a deep bowl: sift wheat flour, add cocoa powder, sugar and baking powder. Mix everything thoroughly so that there are no lumps left, and the whole mass should be evenly colored with cocoa.

Put pieces of dark chocolate in a saucepan, pour in milk and add butter.

Put on fire and bring to homogeneity, stirring occasionally. Bring the mixture to a boil over low heat.

Combine sour cream with chicken egg in a bowl.

Beat by hand.

Pour the creamy chocolate mass into the dry ingredients, stirring constantly.

Then add sour cream and egg.

And mix everything again.

Divide the finished dough into molds. If you use silicone molds or with disposable paper inserts, you do not need to lubricate; otherwise, lubricate with vegetable oil.

Send the form with the dough to the oven and bake for 20-25 minutes at 180-200 degrees, until a dry match.

Readiness can be checked with a wooden splinter - if it is dry - the classic chocolate muffins are ready.

Serve cooled, incredibly tasty, chocolate muffins for tea.

If you wish, you can decorate the muffins with cream, although they taste great without it.

Enjoy your meal.

Cook with love.

Crispy crust, the most delicate dough, the center melting in the mouth. Chocolate muffins are a truly heavenly delight!

- a very unpretentious and at the same time extremely tasty treat. Airy, porous, as if soaked in chocolate, these small fragrant "muffins" will turn any ordinary day into a holiday, and at any holiday, especially for children, they will decorate the table.

In addition, they prepare quickly and easily. Even unexpected guests can be pleased with such pastries: 15 minutes - and the dough is ready, the muffins are already in the oven. Another 15 minutes - and a cloud of seductive chocolate aroma hovers around the house ... And then who would not agree that homemade cakes are the most delicious, especially if they contain chocolate?

In this article, we will tell you how to make chocolate muffins at home, share the most popular recipes for this incredibly delicious dessert.

5 recipes for making chocolate muffins

Recipe 1. Chocolate muffins with raisins and nuts - satisfying

Ingredients: 75 g sugar, 215 g wheat flour, 100 g natural dark chocolate, 28 g cocoa, 150 g butter, 2 teaspoons baking powder, 1/2 teaspoon salt, a pinch of nutmeg, 3 eggs, 1/2 teaspoon vanilla sugar, 1/2 cup seedless raisins , half a glass of coarsely chopped walnuts.

Lubricate the molds in advance with oil. Melt the chocolate in a steam bath with the butter. While the chocolate is cooling, rinse the raisins, cover with hot water for 10 minutes, then pat dry on paper towels and roll in flour. Sift flour along with cocoa and baking powder, add salt, sugar, nuts, nutmeg, raisins and vanilla sugar. Beat eggs and combine with cooled chocolate. Then pour the liquid mixture into a bowl of dry ingredients. Stir until the flour is moist, but not for long. Fill the tins 2/3 with the finished dough. Bake for 18-20 minutes at 200º.

Recipe 2. Chocolate banana bran muffins - useful

Ingredients: 1 egg, 50 ml refined vegetable oil, 2 small bananas, 1 teaspoon lemon juice, 2 tablespoons bran, 3 tablespoons cocoa, 50 g seedless raisins, 150 g whole grain flour, 30 g dark dark chocolate, 1 / 2 teaspoon baking soda, 1/2 teaspoon baking powder, a pinch of salt, 1 tablespoon natural honey (or brown sugar).

Oil the molds in advance. Puree the banana pulp and drizzle lightly with lemon juice. Soak the raisins in hot water for 10 minutes, then dry and roll in flour. Melt the chocolate with honey (or brown sugar) in a steam bath. While the honey-chocolate mixture is cooling, beat the egg, add the vegetable oil and whisk again. Then add the banana puree and stir well again. Sift flour along with baking soda, baking powder and cocoa in a separate bowl, add salt, bran and raisins. Then pour the liquid mixture into the free-flowing ingredients and stir gently until the flour is moistened. The dough should be lumpy. Bake for 15-18 minutes at 180º, filling the tins 2/3 full. In this recipe, it is important not to overdry the muffins.

Recipe 3. Chocolate muffins in a slow cooker - quickly

Ingredients: 250 g flour, 100 g dark chocolate, 100 g butter, 100 g sugar, a pinch of salt, 2 teaspoons of baking powder, a pinch of vanilla sugar (or a couple of drops of vanilla essence), 3 medium eggs.

Melt the butter in the microwave or multicooker using the Steam mode. Chop the chocolate into small pieces with a knife. Mash butter with sugar and eggs until smooth, add chocolate pieces and mix gently. In a deep bowl, combine the sifted flour with salt, vanilla sugar and baking powder, then add the egg-chocolate component to the mixture. You should get a dough of medium thickness, like for pancakes, with lumps, so you don't need to knead it for a long time. Lubricate the molds with oil, fill 2/3 with dough, put on the bottom of the multicooker bowl and turn it on in the "Heat" mode for 5 minutes. Then set the Baking mode for 40 minutes. Check the readiness of the cakes with a toothpick and, if necessary, bake for another 10-15 minutes. Serve with fresh berries, homemade jam, or seasonal fruit. It turns out very soft and tender muffins, but you need to cook them according to the given recipe only in a slow cooker. In the oven, the muffins will harden strongly.

Recipe 4. Chocolate muffins with curd filling - festive

You will need: 75 g of sugar, a bar of dark chocolate, a pinch of vanilla sugar, a pinch of salt, 250 g of curd mass (with raisins, dried apricots or candied cherries), 1 egg, 100 ml of milk, 200 g of flour, 3 tablespoons of sour cream, 1 tablespoon cocoa, 50 g butter, 3 tablespoons of refined vegetable oil, 2 teaspoons of baking powder, spices (nutmeg, ginger, cardamom - on the tip of a knife) as desired.

Chocolate - 80 g (leave a few pieces for decoration), melt in a steam bath along with butter. While the chocolate mixture is cooling, grease the molds with butter. Beat the egg with vegetable oil, add sour cream, milk and beat well again with a whisk. In another bowl, mix all the loose ingredients: sifted flour with cocoa, baking soda and baking powder, sugar, vanilla sugar, salt and spices. Add the chocolate mixture to them. Mix gently and put in each mold 1 tablespoon of dough, 1 tablespoon of curd mass on top, and another layer of dough. As a result, the molds should be 2/3 full. Sprinkle grated chocolate over each muffin and bake at 200º for 15-18 minutes. Instead of curd mass, you can use boiled condensed milk, pieces of chocolate, fresh berries or thick jam as a filling for muffins.

Recipe 5. Chocolate muffins with cherries and white chocolate - exquisite

Ingredients: 150 g of dark bitter chocolate (with a cocoa content of at least 70%), 100 g of white chocolate, 100 g of butter, 250 g of sugar, 200 g of sour cream, 2 eggs, 100 ml of milk, 1 tablespoon of cocoa, 1 teaspoon baking powder, a pinch of soda, 2 tablespoons of brandy, 280 g of flour, 200 g of cherries (frozen, pitted).

Use a silicone brush to grease the molds with oil. Melt the chocolate with butter in a steam bath. It is important that the dishes in which you will do this are completely dry and do not touch the water. While the chocolate is cooling, beat the eggs, add milk, cognac, sour cream to them, and then add the chocolate-cream mixture cooled to room temperature. In another bowl, combine all dry ingredients: flour sifted with cocoa, soda, salt, sugar and baking powder. Break the white chocolate into small pieces. Then pour the creamy chocolate into a bowl with the flour mixture, stir, but not for long (you need to leave lumps in the dough), add the cherries, chocolate and mix again. Fill the tins 3/4 full with the finished dough and place in a hot oven. Bake for 20-25 minutes at 180º.

Secrets of delicious chocolate muffins

1. To make the muffins a beautiful chocolate color (and not the color of coffee with milk), you need to add dark chocolate to the dough instead of cocoa powder. It must be of high quality, natural, with a cocoa content of at least 60-70%.

2. Sour berries, nuts, especially walnuts, boiled condensed milk, coconut flakes, cottage cheese, candied fruits, from spices - vanilla, cinnamon and nutmeg go well with chocolate dough. And you can also add pieces of chocolate to the dough - white, black, milk: it will melt during the cooking process, and the muffins will turn out to be beautiful in cut.

3. The main secret of delicious chocolate muffins is the correct sequence of mixing the ingredients: bulk products are combined separately, liquid products are separately, and then the "wet" is added to the "dry" mixture. You don't need to knead the dough for a long time, lumps should remain in it. A few strokes with the spoon from bottom to top until all the flour is moistened and the dough is ready.

4. To get a delicious crispy crust after baking on muffins, you need to sprinkle them with coarse sugar or chocolate chips. You can also melt half a bar of chocolate and pour it over the already baked and cooled "muffins": after hardening, it forms a thin crust, which will break when bitten. Children like this unusual effect.

5. It is better to bake chocolate muffins in silicone molds with a volume of no more than 100 ml.

Another beauty of chocolate muffins is that you never get bored with them. The recipes for these pastries are varied, and each has its own flavor. Chocolate muffins are prepared with berries, nuts, dried fruits, cottage cheese, condensed milk, mint, and this is not a complete list of fillers. Any filling can be “hidden” in chocolate dough, turning an ordinary cake into an exquisite dessert.

You can also buy silicone molds in the form of hearts, roses, sunflowers, bells, butterflies, bears, gingerbread men, then your muffins will always be different. With such pastries, you can pamper children, delight friends, surprise guests, even the most demanding ones. With her, every tea party will turn into a real chocolate fairy tale!