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Have you ever tried those indulgent chocolate bakery muffins with that lovely broken crust on top and a super moist heart? With an intense cocoa flavor and those melting pieces of chocolate inside? Well, get ready to bake some!
There are gazillions of chocolate muffins recipes online, great ones. I’m sharing with you this particular one as it has a different baking technique, it’s easy to prepare and…never fails!!
What makes this recipe special is the first part. We are not mixing all the wet ingredients and all the dry ones separately and then combine. We are instead preparing a roux, a silky paste using water, butter and flour. It’s exactly the same base that you prepare when making Béchamel sauce.
I recently hosted a “zoom baking birthday party” for the lovely daughter of a good friend of mine and I virtually baked the muffins with 30 passionate little bakers. I shared instructions, suggestions and tips via video conference and I was so happy to see their final chocolate muffins on my screen. They looked amazing! This is another confirm that the recipe is very easy to prepare and kid friendly.
Are you ready to bake?
Let’s start preheating the oven to 400F/180C. I know it can sound redundant, but preheating the oven is such an essential part when baking 🙂
In a small saucepan add the water and the butter. Turn the heat on to medium and let the butter completely melt. When the water is almost boiling and a white foam starts forming on the sides, turn the heat off.
Add the flour and with a whisk combine the ingredients. In less than one minute you should obtain a roux, a silky compact cream, the same consistency of a play-dough 🙂
Transfer the silky roux in a large bowl. Add the milk and with a whisk combine it into the roux.
Add the eggs, one add the time.
Add the cocoa powder, sugar, salt, baking powder and baking soda.
Combine the ingredients using the whisk.
You will obtain a compact batter. Add the chocolate chips. Be generous 🙂
Save a dozen for the decoration on top. Grease a jumbo muffin tin with coconut oil or butter. My mix was enough to make 6 jumbo muffins.
Fill more or less half of each hole with the batter. Place few chocolate chips on top.
With a spatula make an X incision on the top of the muffin simply pressing it down. This trick will help the muffins raise straight in the oven and releasing the air properly.
Bake to preheated oven to 400F for 25min.
To check if the muffins are ready insert a toothpick in the center of the muffin. If it comes out dry without any batter sticked to it, the muffin is ready!
CAN YOU FREEZE MUFFINS?
Oh yes! As soon as they are cooled down you can freeze them. Place them in a freezer bag and use the microwave to thaw them. 20 seconds for each muffin and they are ready to be enjoyed!
PrintBakery Chocolate MuffinsIngredients
- 1 cup + 2 Tbspall purpose flour (GF works too!!)
- 2Tbspmilk of your choice (I used 2% cows)
- 1/2cupcane sugar (you can use maple syrup for a less sweet option)
- 1tspbaking soda
- 1 1/2tspbaking powder
- 2Tbspunsweetened cocoa powder
- 3ozdark chocolate chips ( a generous handful)
Preheat the oven to 400F.
In a small saucepan add the water and butter. Turn the heat on to medium and let the butter melt. When the water will almost boiling, tun the heat off.
Add the flour and mix quickly with a whisk to create a smooth silky paste, your roux.
Transfer the roux mix in a large bowl. Add the milk and keep mixing with the whisk combining the ingredients.
Add the eggs, one at the time, and keep whisking.
Add the dry ingredients (baking soda, baking powder, salt, sugar, cocoa). Combine well.
Add the chocolate chips (save a dozen or so for the decoration on top).
Grease a jumbo muffin tin with some coconut oil or butter. Fill more or less half of each hole with the batter. Place few chocolate chips on top.
With a spatula make an X incision on the top of the muffin simply pressing it down. This trick will help the muffins raise properly when baking.
Bake to preheated oven to 400F for 25min. Let them cool down 5 minutes and enjoy!