These fluffy and moist chocolate chip muffins are ideal for a fun afternoon snack with family or friends.
Chocolate chip muffins
Today I decided to show you a delicious chocolate muffins recipe, which is very simple and easy to make.
I chose this recipe because I've always loved eating muffins and, on the other hand, I love chocolate desserts a lot, so I decided to make these wonderful chocolate muffins with chocolate chips, because they offer a more authentic and creamy flavor.
Additionally, making this type of recipe is extremely easy, because although it takes some ingredients, you just need to mix them well, put them in the oven and serve.
And if you have kids at home, then it will be a hit and fun guaranteed.
If you are on a diet and still want to eat some delicious low carb chocolate muffins who are dedicated to a balanced diet then check out this recipe.
Origin of Chocolate Muffins
When talking about the issue of muffins, it is important to remember that the name refers to quite different products, depending on which part of the world you live in.
The English muffin is very different from the American version that uses baking powder; as the English muffin has a very ancient history and is still fermented with yeast, making it more of a bread than a cake.
Cooked in a disc format and served divided into two pieces, toasted and buttered, it has a resemblance to a crunchy.
In fact, the word muffin derives from the French word moufflet, which is often applied to breads, and means mild; giving a clue about the historical recipes used to make muffins.
English muffins (unlike the modern version of quick bread) were made from yeast dough and baked on a hot cast-iron grill.
They are believed to have a long culinary history dating back to 10th century Wales, where they were considered to be affordable.
Being cheap and easy to make, they were the food of the lower classes and did not grace the fashionable tea table until the late 17th century onwards.
As afternoon tea became a meal in its own right, many cooks tried to create more substantial and elaborate spreads and in order to balance the variety of offerings of English muffins, toasted and buttered sweets would be offered.
Growing in popularity throughout the 19th century, the muffin became a popular snack in Britain and muffin factories sprang up across England.
American muffins are very different from English muffins being a "quick bread" made in individual molds or boxes. Quick breads (chemically leavened as opposed to leavened yeast) were not developed until the late 18th century.
The history of the American muffin owes its existence to the American discovery of pearlash as a breeding agent, an important development in the entire history of bakery.
Pearl is a refined form of potash, and produces carbon dioxide in the dough. In “American Cookery” (1796 – the first American cookbook) Amelia Simmons published recipes using pearl potash, this was a real turning point in both domestic and commercial cooking.
Baking powder was not commercially developed until 1857 and the importance of this in the entire history of baking cannot be emphasized enough.
Early American cake recipes tend to list far fewer ingredients and produce a simpler pastry than their contemporaries.
These days, an American muffin almost always has a baked “topping” such as blueberries, chocolate chips, or raspberry.
The muffin became, in most cases, a sweeter affair and with the rise of artisanal coffee shops and bakeries, the American style muffin became available in a wide variety of flavors and its popularity spread across the world. .
The American muffin and the history of breeding agents are truly intertwined, and in the 1950s, several American companies introduced packaged muffin mixes.
These types of cake mixes were only possible due to the discovery and development of creating agents. By the 1960s, the muffin had become such a popular bakery item that attempts were made to manipulate the muffin like the donut and turn it into a food franchise business opportunity.
While these rich, chocolatey muffins are definitely an indulgence, there's also a trend towards the leaner type of muffin: lower in sugar and fat.
These healthy muffins (or muffins) make a healthy breakfast on the go or snack; with all kinds of seeds, nuts, fruits and ingredients such as bran, oatmeal and yogurt.
As well as the need for muffins that are made for special dietary requirements, such as gluten-free or dairy-free.
It's true that the American-style muffin has no problem with its cultural identity and has become synonymous with the entire American coffee break culture.
The decline of home baking, the healthy eating movement, the rise of artisan bakeries and the gourmet coffee culture all contributed to the creation of what is now the standard contemporary muffin and what we immediately think of as a muffin.
His popularity has grown and he is now an undisputed hero of American bakery.
Why this recipe works
- This recipe is very simple and easy to prepare.
- It uses ingredients that we have available.
- It is easy to store.
Ingredients you will need
- Eggs : I like to use medium sized eggs (M) which are ideal for this recipe.
- Flour: I like to use unleavened wheat flour, I usually buy the cheapest one.
- Sugar: Any type of sugar, preferably whatever is most affordable.
- Milk: You can use any type of milk (from skimmed to whole milk)
- Butter: The chosen butter must be unsalted.
- Cocoa: Good quality cocoa powder.
- Chocolate Drops: i like to use in this recipe chocolate Drops bittersweet, I usually buy it on amazon.
How to make chocolate muffins
Preparation: Before we start preparing chocolate muffins, we must organize all the necessary ingredients so that they are available for our recipe.
1. Prepare the molds and line them with muffin paper cups (you can find them at the supermarket or party supply stores)
2.In a bowl put the ingredients: the eggs, and beat with a fork to break up, add the sugar and stir again, now put the wheat flour, the bicarbonate of soda, the vanilla essence, the milk, the softened butter, salt, cocoa powder, and stir everything with a fork to mix well.
3. In the bowl of chocolate chips, put some wheat flour and mix everything.
4. Then place the mixture of chocolate chips with the flour in the chocolate mass and mix well.
5.Then, put 1/3 of the dough in each paper forminha and put chocolate drops on top of the dough.
6. Finally, take it to the preheated medium oven to 150ºC, during 15 minutes, don't overbake so your cake doesn't get dry and serve!
- Prepare your ingredients before you start cooking. As is normal in cake and sweet recipes, it is advisable to have all the ingredients prepared before starting to prepare this recipe, in order to be more productive.
- Check if it's baked. Before removing the muffins from the oven, check that they are well baked, just do the toothpick test, if it is dry it is good, otherwise leave it in the oven for a few more minutes.
- watch out for salt. This recipe uses several ingredients that have salt, so if you prefer the muffins to be authentic, pay close attention to the portions of salt used (ex. butter, salt, etc…)
Are muffins quick to prepare?
Yes, this muffins recipe is very quick to prepare and then just put it in the oven.
Can I change the flavor of this recipe?
Muffins are very versatile, this means that you can change the chocolate flavor to any other flavor (eg red fruits, cereals, etc…)
Can I make a muffin recipe for vegans or diabetics?
Yes, as I said earlier, muffin recipes are very versatile and as such you can make several variations. You can verify here a low carb muffins recipe for vegans and diabetics we've made in the past.
- 3 eggs
- 75 g of sugar
- 180 g of wheat flour
- 1 1/2 teaspoon) and sodium bicarbonate
- 1 1/2 teaspoon) of vanilla extract
- 6 tbsp of milk
- 75 g unsalted softened butter
- 1/4 teaspoon) of salt
- 3 tbsp cocoa powder
- 1 Cup of tea) of chocolate drops or buttons
- 3 teaspoons (tea) of wheat flour to put the chocolate chips or buttons
STEP BY STEP INSTRUCTIONS
- Line muffin tins with paper liners.
- In a bowl put the ingredients: the eggs, and beat with a fork to break up, add the sugar and stir again, now put the wheat flour, the bicarbonate of soda, the vanilla essence, the milk, the softened butter, salt, cocoa powder, and stir everything with a fork to mix well.
- On top of the chocolate chips put a little wheat flour and mix everything.
- Pour this mixture into the chocolate mass and mix well.
- Then, put 1/3 of the dough in each paper forminha and put chocolate drops on top of the dough.
- Take it to the medium oven preheated to 150ºC, for 15 minutes, don't bake too much so your cake doesn't get dry.
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.