- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 695 kcal
Quick summary
“These chocolate chip muffins combine a cocoa powder-rich batter with generous semi-sweet chocolate chips distributed throughout the crumb and top. It is worth baking for the ease of preparation that does not dirty the mixer and delivers intense, soft individual muffins with melted drops when biting.”
What you need to know
- Combine the dry ingredients with the help of a wire whisk to distribute the cocoa powder, sugar, and baking powder homogeneously.
- Lightly beat the eggs with the milk and oil before pouring over the dry ingredients, stirring without kneading.
- Reserve a third of the chocolate chips to sprinkle over the already filled tins before taking the baking sheet to the oven.
Ingredients
Main
- 1 and 1/2 cups of all-purpose flour
- 1/2 cup sugar
- 1/4 cup of cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup of vegetable oil
- 1 cup of chocolate chips
- For even moister muffins, use plain yogurt instead of milk.
- Try adding chopped walnuts for a crunchy touch.
- To store, keep the muffins in a closed container for up to 3 days.
- Oven time may vary; be careful not to overbake.
- If you prefer, use milk or white chocolate for flavor variations.
Instructions
Principal
- Preheat the oven to 180°C and grease the muffin tin with oil or line with paper liners.
- In a bowl, mix the wheat flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and add the milk and oil, mixing well.
- Pour the liquid mixture into the bowl of dry ingredients and stir until everything is incorporated.
- Add the chocolate chips and mix gently.
- With a wooden spoon or a dough scoop, distribute the batter into the molds, filling up to 2/3 of the height.
- Take to the oven to bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before unmolding.
Chef's tips
- Do not bake beyond the recommended time; chocolate muffins overcook quickly and can dry out if baked for more than 20 to 22 minutes.
- Roll half of the chocolate chips in a little all-purpose flour so they don't all sink to the bottom of the muffin liners.
- Let the dumplings rest for 5 minutes in the pan out of the oven before transferring them to a cooling rack.
Variations
- Double chocolate muffins with coffee: add a teaspoon of instant coffee dissolved in milk to intensify the cocoa notes.
- Muffins with a surprise filling: place a teaspoon of dulce de leche or hazelnut spread in the center of each cavity before baking.
- Crunchy touch with nuts: add half a cup of chopped Brazil nuts or walnuts to the dough along with the chips.
Substitutions
- 100% Cocoa powder: use 50% cocoa powder, reducing two tablespoons of sugar from the recipe.
- Vegetable oil: can be replaced by warm melted unsalted butter or canola oil in the same measure.
- Semi-sweet chocolate chips: use chopped milk chocolate in small cubes, white chocolate chips, or pieces of walnuts.
How to store
Store the dumplings in an airtight container lined with paper towels for up to 3 days at cool room temperature. To enjoy the creamy chocolate again, heat it in the microwave for 10 to 15 seconds before tasting.
Can it be frozen?
They can be frozen wrapped individually in aluminum foil or airtight bags for up to 90 days. Thaw at room temperature for about 1 hour or in a small electric oven at 150 ºC for 8 minutes.
What to serve with
Serve with a glass of very cold whole milk, short unsweetened espresso, or fresh mint tea. They are also excellent served warm alongside a spoonful of fresh whipped cream or vanilla ice cream.
Frequently asked questions
How to know if the chocolate muffin is baked without burning?
Insert a toothpick into the center (avoiding the melted chocolate chips); if it comes out with few moist crumbs attached, turn off the oven immediately.
Can I use milk chocolate chips instead of semi-sweet?
Yes, milk chocolate chips make the muffin slightly sweeter and melt faster.
Why use oil instead of butter?
Vegetable oil keeps the crumb soft and moist for many more days at room temperature compared to the solid fat of butter.
Does the dough need a stand mixer?
No, the perfect texture of muffins is obtained by mixing by hand with a spatula or spoon; the mixer develops the gluten and hardens the cake.
