Moist & Sweet Chocolate Muffins
Rich Chocolate Muffins for Your Sweet Cravings
Indulge in these incredibly moist and rich chocolate muffins, perfect for satisfying your sweet tooth. They’re a joy to bake and even better to eat! While delicious on their own, a light spread of chilled ganache transforms them into delightful little cupcakes.
Muffin Batter Ingredients
- 100g unsalted butter, softened to room temperature
- 100g granulated sugar
- A pinch of salt
- 2 large eggs, at room temperature
- 100g plain yogurt (unsweetened)
- 1 tsp vanilla extract
- 180g all-purpose flour
- 40g almond flour
- 30g unsweetened cocoa powder
- 1.5 tsp baking powder
- 100g chocolate chunks (or chocolate chips)
Chocolate Ganache (for about 3 servings)
- 60g dark chocolate, finely chopped
- 60ml heavy cream
- 10g unsalted butter
- 60g dark chocolate, finely chopped
- 60ml heavy cream
- 10g unsalted butter
Cooking Instructions
Step 1
First, let’s prepare the chocolate ganache that will elevate your chocolate muffins. Gently heat the heavy cream in a saucepan until it’s just simmering (do not boil). Add the finely chopped dark chocolate to the warm cream and stir until it’s completely smooth and melted. If it’s not melting evenly, you can place the bowl over a bain-marie (double boiler) to help it along.
Step 2
Once the chocolate is fully melted, add the softened butter (10g) to the mixture and stir until the ganache is glossy and well combined.
Step 3
Your ganache is ready! Set it aside to chill slightly in the refrigerator while you prepare the muffin batter. It should reach a spreadable consistency by the time the muffins are baked. This is the perfect time to get started on the muffin dough.
Step 4
In a separate bowl, whisk together the plain yogurt and vanilla extract. This combination will add moisture and a lovely aromatic note to your muffins.
Step 5
In another bowl, sift together the all-purpose flour, almond flour, unsweetened cocoa powder, and baking powder. Sift them 2-3 times to ensure there are no lumps and to aerate the mixture, which will result in a lighter texture for your muffins.
Step 6
In a large, clean bowl, cream the softened butter using a whisk or electric mixer until it’s light and fluffy. Ensure there are no lumps.
Step 7
Add the granulated sugar and salt to the creamed butter. Continue to beat until the mixture is pale and fluffy. Use a spatula to scrape down the sides of the bowl and the whisk attachment, ensuring everything is evenly incorporated.
Step 8
Gradually add the room temperature eggs, one at a time, beating well after each addition. It’s important to add them slowly to prevent the batter from separating. Beat until each addition is fully incorporated before adding the next.
Step 9
Add about one-third of the sifted dry ingredients to the butter mixture. Gently fold them in using a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
Step 10
Once the first portion of dry ingredients is incorporated, add half of the yogurt mixture prepared in step 3. Fold gently until just combined. This helps to maintain a smooth batter consistency.
Step 11
Add the next third of the dry ingredients, mix briefly, then add the remaining yogurt mixture. Finally, add the last portion of the dry ingredients and mix until no dry streaks remain. Again, avoid overmixing.
Step 12
Gently fold in the chocolate chunks (or chips) to distribute them evenly throughout the batter. Reserve a small handful for topping the muffins.
Step 13
Divide the batter evenly among your muffin cups, filling each about two-thirds full (approximately 90g per muffin). Gently tap the muffin tin on the counter to release any large air bubbles and create a flatter top. Sprinkle the reserved chocolate chips over the tops of the muffins as desired.
Step 14
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean. Since the batter is quite moist, it’s best to let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 15
Allow the muffins to cool completely on a wire rack. This ensures they maintain their delicious moist texture.
Step 16
Your wonderful chocolate muffins are ready! For an extra special treat, slice them horizontally and sandwich them with the prepared ganache, or simply spread a thin layer on top. Enjoy your homemade chocolate delights!
