These chocolate muffins offer a perfect balance of deep cocoa flavor and warm cinnamon spice, enhanced by generous pieces of dark chocolate that melt into each bite. Their moist texture and easy preparation make them a wonderful option for both breakfast and dessert. Whether you enjoy them fresh from the oven or as a snack throughout the day, these muffins provide a comforting and satisfying chocolate experience.
Ingredients
1 egg (grade C1)
50 g butter (melted and cooled)
125 g buttermilk
100 g sugar
150 g all-purpose flour
40 g unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
75 g dark chocolate (70% cocoa), chopped
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Batter
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together the egg, melted butter, buttermilk, and sugar until smooth. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped dark chocolate chunks.
Bake
Spoon the batter into muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Serve
Let muffins cool for a few minutes before transferring to a wire rack. Enjoy with a cup of tea or coffee.
Servings and timing
Makes 12 muffins
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: Approximately 280 kcal per muffin
Variations
- Use milk chocolate or white chocolate chunks instead of dark chocolate for a sweeter taste.
- Add a teaspoon of instant coffee granules to the dry ingredients for a mocha flavor.
- Incorporate chopped nuts such as walnuts or pecans for added texture.
- Sprinkle coarse sugar on top before baking for a crunchy topping.
- Substitute buttermilk with plain yogurt mixed with a teaspoon of lemon juice if needed.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 2 months. Reheat in a microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for 5-7 minutes before serving.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but add a teaspoon of lemon juice or vinegar to 125 g of milk and let it sit for 5 minutes to mimic buttermilk.
What is the best way to melt the butter?
Gently melt the butter in a microwave or over low heat on the stove and let it cool before mixing.
Can I make these muffins vegan?
This recipe contains egg and butter; a vegan version would require appropriate substitutes like flax eggs and plant-based butter.
How do I know when the muffins are done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I use other spices instead of cinnamon?
Yes, nutmeg or allspice can be used for a different warm spice flavor.
Are these muffins suitable for freezing?
Yes, they freeze well and can be thawed at room temperature.
Can I add frosting or glaze?
Certainly, a simple chocolate glaze or dusting of powdered sugar complements these muffins well.
What type of dark chocolate is best?
Use good quality dark chocolate with at least 70% cocoa content for the best flavor.
Can I double the recipe?
Yes, double all ingredients and bake in two muffin tins or batches.
How long do the muffins stay fresh?
Best enjoyed within 3 days at room temperature for optimal taste and texture.
Conclusion
These rich and moist chocolate muffins with cinnamon and dark chocolate chunks offer a delightful treat suitable for breakfast, dessert, or any snack occasion. Easy to prepare and bursting with flavor, they are a perfect choice for chocolate lovers seeking a warm, comforting baked good.
Chocolate Muffins
Rich and moist chocolate muffins flavored with cocoa and cinnamon, studded with chunks of dark chocolate for an indulgent treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1 egg (grade C1)
- 50 g butter (melted and cooled)
- 125 g buttermilk
- 100 g sugar
- 150 g all-purpose flour
- 40 g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 75 g dark chocolate (70% cocoa), chopped
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the egg, melted butter, buttermilk, and sugar until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chopped dark chocolate chunks.
- Spoon the batter into muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- Enjoy these rich chocolate muffins with a cup of tea or coffee.
Notes
- Use high-quality dark chocolate for the best flavor.
- Do not overmix the batter to keep muffins tender.
- Check muffins at 18 minutes to avoid overbaking.
- Serve warm for a more indulgent experience.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: Approx. 18 g
- Sodium: Approx. 150 mg
- Fat: Approx. 14 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 5 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 32 g
- Fiber: Approx. 3 g
- Protein: Approx. 4 g
- Cholesterol: Approx. 55 mg