A serving of classic muffins is ideal for breakfast . Convenient treat, which you can take with you and even one of the variations of dessert, which can be nicely served at a festive buffet table. On the classic recipes for chocolate muffins, we'll talk in more detail below.
Muffins with chocolate chips
If you want to add only notes of chocolate to the dish, then try mixing the dough with your favorite chocolate, crumbling it first.
Ingredients:
- flour - 230 g;
- sugar - 115 g;
- eggs - 2 pieces;
- milk - 115 ml;
- bananas - 2 pieces;
- oil - 65 ml;
- chocolate - 85 g.
Preparation
Bananas for this recipe are better to take ripe. Mash in puree, and then whisk with milk, butter and eggs. Separately mix the flour and sugar. Connect both mixtures together and mix into a homogeneous mass. Add it to the crumbled chocolate and spread it over the muffin molds, filling each of the cells of the mold with 2/3. The remains of chocolate chips sprinkle the surface of muffins. Bake all 15-20 minutes at 180, cool about 5 minutes before removing from the mold, and if desired, pour each chocolate muffin with chocolate pieces with glaze or melted chocolate.
Chocolate muffins with a liquid medium - a classic recipe
We all know about chocolate fonds - simple chocolate cakes, which after baking remain liquid inside. In the manner of Fondov invented to make and muffins, able to please any chocolate man.
Ingredients:
- bitter chocolate - 355 g;
- cream - 115 ml;
- butter - 225 g;
- eggs - 4 pieces;
- egg yolks - 4 pieces;
- sugar - 85 g;
- flour - 45 g.
Preparation
Unlike the Fondov, the chocolate center will not be a dough, as in the classic recipe, but chocolate ganache. Therefore, before you make chocolate muffins chocolate (120 g) melt and
Next to the test itself. For him, the rest of the chocolate is melted with butter. In parallel, whisk eggs, yolks and sugar for 5 minutes. A lavish whitish cream is supplemented with melted (previously slightly chilled) chocolate and flour. The resulting test is filled in the cells of the muffin forms, a ball of ganache is placed in the center of each and filled with the remains of the dough. Bake should be at 230 degrees 8 minutes. Before extraction from the mold, the muffins are cooled for about 10 minutes.