Chocolate Muffins

Simple Chocolate Muffins. They are quick to prepare, and thanks to the chocolate chips on top, they don’t need any additional decoration. They are made with the simplest ingredients that we usually have at home. They are delicious, fluffy, chocolatey, and moderately sweet.

Ingredients for about 13 pieces:

All ingredients should be at room temperature.

For the chocolate batter:

150 g wheat flour
30 g cocoa powder
2 level teaspoons baking powder
1 pinch of salt
3 eggs (size M), room temperature
120 g sugar
50 ml milk, room temperature
125 ml rapeseed oil or 130 g melted butter
100 g chocolate (e.g., dark chocolate)

Additionally:

approx. 40 g chocolate chips (e.g., dark chocolate) or chopped chocolate (optional)

Preparation:

Chop 100 g of chocolate.
In one bowl, mix the flour, cocoa powder, baking powder, and a pinch of salt. Sift the mixture.

In the second bowl, whisk together the eggs, sugar, milk, and oil.

Add the ingredients from the first bowl and mix with a whisk, just until the ingredients are combined. Finally, add the chopped chocolate and mix briefly.

Line the muffin pan with paper liners. Fill them with batter to about ⅔ to ¾ of the height of the liner. Sprinkle chocolate chips or chopped chocolate on top. (The batter yields a little more than for 12 muffins, making about 13, depending on the size of the liners. For the thirteenth muffin, I placed the batter in 3 nested liners to keep them stable and baked them together with the muffin pan.)

Bake in a preheated oven for about 20-25 minutes at 180°C (top and bottom heat). (Checking the muffins with a toothpick can be misleading, as you might hit a piece of melted chocolate in the batter. It’s best to check the muffin in two or three places.)
After baking, remove the muffins from the oven and let them rest in the pan for 5-10 minutes. Then, take them out of the pan and transfer to a wire rack to cool completely.