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Moist chocolate muffins with oil. These chocolate muffins are a dream for every chocolate lover. With their moist texture and melting chocolate chunks, they are perfect for coffee gatherings, children's birthdays, or simply as a sweet reward. Since I discovered this recipe, I've been baking it almost every weekend – it's just too good!
Our Basic Ingredients
- Sunflower oil (125 ml): The oil makes the muffins moist and fluffy. Use a neutral oil that doesn't overpower the chocolate flavor.
- Baking cocoa (60 g): Look for high-quality cocoa with at least 20% fat content – it gives the muffins their intense chocolate note.
- Chocolate chunks (200 g): Use baking-stable chocolate chunks so they don't completely melt in the batter. I like to use a mix of dark and milk chocolate.
- Fresh eggs (2): Room temperature eggs bind the batter better. Take them out of the refrigerator 30 minutes beforehand.
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Step-by-Step Instructions
- Preheat oven:
- Preheat the oven to 180°C conventional heat. Line the muffin tin with paper liners or lightly grease the cups.
- Mix dry ingredients:
- In a large bowl, combine the baking cocoa, flour, sugar, and a pinch of salt. Sift the mixture to avoid lumps.
- Mix liquid ingredients:
- In a second bowl, whisk together the eggs, milk, vanilla extract, and oil with a whisk. Make sure everything is well emulsified.
- Combine batter:
- Add the dry ingredients to the liquid mixture and stir just until everything is combined. Excessive stirring makes the batter tough.
- Incorporate chocolate chunks:
- Gently fold half of the chocolate chunks into the batter. Use a spatula to avoid crushing the pieces.
- Fill cups:
- Fill the batter evenly into the prepared muffin cups – about two-thirds full. Distribute the remaining chocolate chunks on top.
- Bake and cool:
- Bake the muffins for 18-22 minutes on the middle rack. Do the toothpick test: if no batter sticks, they're done. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Serving Ideas
Serve the muffins warm with a scoop of vanilla ice cream or a dollop of whipped cream. For special occasions: Coat with chocolate glaze and sprinkle with chopped nuts. My guests love them with espresso.
Variations for Every Taste
- Nutty: Mix 50 g chopped hazelnuts into the batter
- Fruity: Add fresh raspberries or banana slices
- Caramel: Use caramel pieces instead of chocolate chunks
- Kid-friendly: Place mini marshmallows on top
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Storage and Freshness Tips
In an airtight container, the muffins stay fresh for 3 days. Freeze in freezer bags – so you always have a sweet supply. Thawed at room temperature, they taste like freshly baked.
These chocolate muffins are more than a recipe – they're a piece of joy. Every bite reminds me of cozy afternoons with friends and the joy of sharing. Try it out and let yourself be enchanted by their chocolate splendor.
Frequently Asked Questions
- → Why use oil instead of butter?
- Oil makes the muffins especially moist and they stay fresh longer. The batter is also lighter.
- → What kind of chocolate works best?
- Baking-stable chocolate chunks or roughly chopped chocolate with at least 40% cocoa content.
- → How do I keep them especially moist?
- Don't overmix the batter and don't overbake. Optionally brush with milk after baking.
- → Can I freeze them?
- Yes, for up to 3 months. Let them thaw at room temperature before serving.
- → Why do the chocolate pieces sometimes sink?
- Lightly dust the chunks with flour before mixing them in, then they'll stay better distributed.