Very Chocolate Muffins
8 servings
20 minutes
Very chocolatey muffins are a true celebration for chocolate lovers. This recipe, inspired by classic American desserts, offers a delightful combination of tender dough and deep cocoa aroma. The muffins have a rich, slightly moist texture thanks to melted chocolate and butter. Their sweetness is balanced by the subtle bitterness of dark chocolate, creating a perfect flavor balance. Ideal for morning coffee, cozy tea time, or festive tables. The finished muffins should be slightly cooled in the open oven to maintain their fluffiness. A simple yet elegant recipe that is easy to replicate will give you a moment of chocolate bliss.
1
So, first, preheat the oven to 180 degrees.
2
Melt the butter and chocolate in a water bath (you can also use a microwave; the result is the same but much faster), let it cool, then add the beaten eggs, sugar, salt, and cocoa, mixing well. Then carefully add the flour with baking powder while stirring. Mix everything thoroughly again until you have a smooth cream-like consistency.
- Butter: 100 g
- Dark chocolate: 100 g
- Chicken egg: 3 pieces
- Cane sugar: 150 g
- Salt: pinch
- Cocoa powder: 50 g
- Wheat flour: 120 g
- Baking powder (raising agent): 2 teaspoons
3
Pour into buttered molds and bake for 15-20 minutes. Check readiness with a toothpick.
- Butter: 100 g
4
Don't rush to take the muffins out of the oven; let them cool inside with the door open.
