Chocolate muffins with raisins
6 servings
35 minutes
Chocolate muffins with raisins are a refined treat of French cuisine, combining rich chocolate flavor with soft, sweet notes of raisins. Their history traces back to traditional European pastries where cocoa and dried fruits complemented each other to create a harmonious taste. Thanks to the yeast base, these muffins have an airy, porous texture, while butter gives them a special tenderness. They are perfect for morning coffee or as an elegant treat for tea time. The ease of preparation and excellent combination of ingredients make them a great choice for cozy home evenings and festive gatherings.
1
Add sugar to the melted butter. Mix.
- Butter: 125 g
- Sugar: 110 g
2
Just whisk the eggs a little.
- Chicken egg: 2 pieces
3
Add eggs to the butter and sugar. Mix until smooth.
- Chicken egg: 2 pieces
- Butter: 125 g
- Sugar: 110 g
4
Wash the raisins and soak them in water.
- Dark raisins: 120 g
5
Mix the sifted flour and cocoa powder.
- Wheat flour: 200 g
- Cocoa powder: 3 tablespoons
6
Mix flour with butter and add yeast to the resulting mixture.
- Wheat flour: 200 g
- Butter: 125 g
- Dry yeast: 10 g
7
Pour in the milk (at room temperature) and mix until smooth.
- Milk: 150 ml
8
Let the mixture stand until the yeast is fully dissolved, then stir again.
- Dry yeast: 10 g
9
Preheat the oven to 170 degrees.
10
I lightly grease my silicone molds, which have been in the oven for half a minute, with vegetable oil.
11
I am pouring almost to the edge (the batter will rise a little). I have enough for 12 small silicone muffin molds filled almost to the edge.
12
Bake for 25 minutes.
13
Let it cool for about 10 minutes to easily remove from the molds.