Muffins are a wonderful dessert that can be baked for literally half an hour. They should not embarrass the sweet tooth with its modest size. In this small cupcake lies great charm – just a couple of bites are able to give pleasure to the taste, and a variety of textures, pomp and softness of the dough, tinted with sweet fillings and tenderness of the cream make the muffins an ideal dessert.
|flour –||200 grams|
|fine sugar –||100 grams|
|baking powder –||2 teaspoons|
|chicken eggs –||3 pcs.|
|quality instant coffee –||2 tablespoons|
|cocoa –||2 tablespoons|
|high quality dark chocolate –||150 grams|
|butter –||200 grams|
|Time for preparing: 60 minutes||Calories per 100 grams: 325 Kcal|
First, put eggs into the bowl and add sugar to them, whisk everything into a beautiful foam with a whisk.
Add pre-softened butter and cocoa powder to the same, pour coffee powder. To mix everything.
Knife chop chocolate into small chips. If the chocolate breaks badly, put it on the table and let it melt a little at a temperature not exceeding 25 degrees. Put the chocolate into the ready mass and gently sprinkle the pieces into the dough.
In a separate bowl, mix the dry ingredients – flour and baking powder, and then, sifting through a sieve, stir the flour into the liquid part of the dough. Stir the flour into the eggs gradually, with a spatula, in small portions. You should have a very smooth, uniform dough of a beautiful chocolate color with chocolate pieces..
Baking molds for baking grease and a little flour. Shake the excess out of the molds, then you get the so-called “French shirt”, thanks to her, it will be easy to get the muffins out of the mold after baking. You can also use special paper cups for these cupcakes. Then they just need to invest in molds..
Fill 2/3 with the dough, if you put less, the finished products will be small, and if it is more, then the dough rises too much in the oven and goes beyond the bounds of the form. Ideal muffins should rise a little above the surface of the molds with a beautiful semi-circular hat.
Bake muffins at a temperature of 180 degrees for no more than 25 minutes. Look in the oven so as not to burn the cupcakes. Check the readiness with a toothpick stuck in a cupcake – it should be dry. Serve them with soft butter, jam and freshly brewed tea..
Chocolate muffins on kefir in a slow cooker
Muffins can be cooked in a slow cooker. For this you will need molds that fit in the bowl of the multicooker. Usually no more than 4 molds fit into the bowl. For so many muffins on kefir you will need:
- 1 egg;
- 2 tablespoons of sugar;
- The same amount of cocoa;
- Half a cup of kefir;
- A glass of flour;
- Half a teaspoon of baking powder;
- 20 grams of chocolate in the tile.
You can double this amount of ingredients and cook 8 muffins in two rounds.
Pound egg with sugar, whisk or with a mixer. The more airy the mixture is, the more tender the cupcake will come out. Whipping sugar with eggs, slowly add cocoa.
Add kefir trickle. By the way, kefir can take any fat content, even low-fat, it does not affect the taste, and calorie content will reduce. Stir dough and add flour, but in small portions..
Forms grease, and if you take silicone, they do not need oil. Fill the forms with ready-made dough for 2/3, put in the bowl and turn on the baking mode. Muffins will require less time than the program laid, usually about 45 minutes.
Chocolate Cherry Muffins
The taste of juicy cherries goes well with chocolate. This duet is used not only in large cakes, but also in small muffins. For dessert, take:
- 90 grams of dark chocolate;
- 50 grams of cold butter;
- A cup of flour;
- Teaspoon baking powder;
- One pinch of salt;
- 100 ml of sugar;
- 1 egg;
- 100 ml of cold milk;
- A small portion of vanilla extract (if it is not, you can replace vanillin);
- A cup of pitted cherries.
All ingredients are mixed in two ways – first dry, then wet. Flour, salt, sugar, and baking powder mix and sift through a sieve.
Break the chocolate, butter into cubes, put everything in a bowl and melt for a couple, add vanilla to them.
Beat the egg thoroughly with a fork with milk and mix with melted chocolate and butter..
Use a trickle to pour the liquid into a dry mixture and mix in a smooth dough. Pour dough into prepared molds and drown cherries in it..
Bake chocolate muffins with cherries at 180 degrees for no more than 20 minutes. In this recipe, you can take both fresh seasonal berries and frozen, and even dried.
Banana Muffins with Chocolate and Fudge
- Half a cup of vegetable non-aromatic oil;
- 2 eggs;
- A glass of sugar;
- 2 ripe large bananas;
- 50 grams of cocoa;
- 1.5 cups flour;
- Teaspoon baking powder;
- Half a teaspoon of soda;
- 100 grams of quality dark chocolate;
- 50 grams of fatty butter;
- 175 grams of condensed milk;
- A tablespoon of honey;
- A pinch of salt.
Eggs, butter, sugar mix well.
Bananas peel and mash with a fork or crush a blender. Mix with a mixture of eggs, add cocoa to them, mix well.
Flour as it should be sifted with baking powder and stir in the dough. It should not be flour lumps, it should be smooth and uniform. This amount should make about 12 muffins..
Fill the molds with dough, but not to the brim and bake for about 20 minutes at 180 degrees.
While chocolate-banana muffins are baked, let’s make them sweet – melt chocolate and butter in a water bath. Oil will give future sweetness smoothness and shine. Add to the mass of condensed milk, honey and salt. Cool the fudge and cover it with ready-made muffins.
Useful tips for bakers
First of all, do not confuse muffins with cupcakes or cupcakes. At first glance, they are synonymous and they all mean small portioned cupcakes, however, this is not true.
A cupcake, in the sense of professional confectioners, is more of a cake, while a cupcake is also a cake, only a small one..
Muffin is a special kind of big cupcake, such as the one baked for Christmas in Europe.
As a rule, muffins do not decorate a lush hat of cream, unlike the cupcakes. They are baked in portion paper cups and served warm, preferably with butter.
To make chocolate muffins truly chocolate, not only in taste, but also in color, add natural chocolate to the dough, not cocoa powder. For this, in a water bath, melt one bar of good chocolate with a cocoa content of not less than 60%.
You can not drown the chocolate bar, but add it to the dough along with cocoa, smashing the tile into small pieces. They will melt in the oven and will spread beautifully in dough..
An excellent addition to the dough of chocolate muffins – nuts, walnuts and pecans are particularly well suited – add them boldly, they will give a new taste and texture.
Muffin molds are sold a wide variety – silicone, Teflon and even paper. The advantage is given to silicone, as they do not require lubrication with oil, nothing sticks to them and the heat is evenly distributed in the forms.