Chocolate muffins with berries
8 servings
40 minutes
Chocolate muffins with berries are small masterpieces of American cuisine that combine the tenderness of chocolate with the refreshing tartness of berries. Their history traces back to traditional American muffins, which were originally made as a quick breakfast or coffee dessert. This cocoa and fresh berry version makes them especially appetizing and rich in flavor. The batter is airy and soft, while the berries add juiciness and a light tartness, creating a perfect balance of sweetness and freshness. Muffins are ideal for cozy home gatherings, festive treats, or quick snacks. They can be served warm with a scoop of vanilla ice cream or simply with a cup of aromatic coffee. The simplicity of preparation makes them accessible even for beginner cooks, and the result always delights with rich chocolate flavor and juicy fruit notes.
1
Gently mix the egg with milk and vegetable oil. Do not whisk.
- Chicken egg: 1 piece
- Milk: 200 ml
- Vegetable oil: 100 ml
2
In a deep bowl, mix flour, baking powder, cocoa, sugar, salt, and vanillin. Mix very thoroughly.
- Wheat flour: 240 g
- Cocoa powder: 3 teaspoons
- Sugar: 200 g
- Salt: pinch
- Vanillin: pinch
3
Pour the egg-milk mixture into the bowl with flour. Stir with a spoon without breaking the lumps. There's no need to mix thoroughly.
- Wheat flour: 240 g
- Chicken egg: 1 piece
- Milk: 200 ml
- Vegetable oil: 100 ml
4
You can add berries, but you can do without them, then the muffins will just be chocolate. You can add chocolate chips or liquid flavoring at the first stage.
- Fresh berries: 110 g
5
Pour into molds. Silicone molds can be used, in which baking paper or special paper cups can be placed.
6
Bake in the oven at 200 degrees. In large molds, muffins baked for 23 minutes. Periodically check readiness with a toothpick.
7
After baking, the molds should be placed on a rack and allowed to cool slightly.
