A delicious chocolate recipe with these Soft chocolate muffins ! These muffins are really easy to make, very soft, with a good cocoa taste...
I love using cocoa in baking, and this recipe is no exception! But rest assured, I'm not the only one who's crazy about chocolate?
These muffins are particularly soft (you will see it when you make the recipe), that's really what I like here. It's an ideal recipe for dessert, snack (and I would even say breakfast for the most gourmands).
These chocolate muffins are very light on the palate and well cocoa. They don't leave a "dry" impression, because that's really the downside of muffins in general...
How to make chocolate muffins?
We simply prepare a muffin batter which is similar to the one I usually make for my chocolate cakes, when I want a very soft result. To make this dough, mix the dry ingredients on one side, and the liquid ingredients on the other side. Then gradually pour the liquid ingredients into the other container to incorporate them.
The secret to the softness of these muffins is adding liquid (hot water and milk), a good amount of yeast and bicarbonate and cooking in a very hot oven. This is how you get rounded muffins.
For even more deliciousness, I added some chocolate chips to the dough, it's optional but it's so good!
The dough is then poured into paper boxes arranged in a muffin tin. If you don't have any muffin cases available, you can do like me (in my photos) and cut out squares of baking paper that you put in your muffin pan.
Possible variations for this recipe
You can completely adapt the amount of cocoa bitter to your taste. When reducing the bitter cocoa, remember to also reduce the amount of sugar. The two together ensure the balance of the recipe.
Le buttermilk (or buttermilk) is highly recommended to optimize the taste of the muffins. At the bottom of the recipe, I give you the tip to make it at home.
In addition to chocolate chips, you can add hazelnuts or walnuts, seeds. In short, what makes you happy!
More recipes to try!
If you too are a fan of chocolate, then I advise you to take a look at these recipes that you might like: the Sesame chocolate chip cookies, Chocolate peanut butter brownie, Very soft zucchini chocolate cake, Devil's food cake.
If you make this chocolate muffin recipe, please tag @liliebakery on Instagram so I can see your accomplishments!
- 150 g soft butter, melted lukewarm
- 260 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 cc baking powder
- 1,5 tsp baking soda
- 100 g powdered sugar
- 150 g brown sugar
- 2 eggs
- 1 Egg yolk
- 200 ml buttermilk or ribot milk at room temperature
- 100 ml hot water
- 100 g chocolate chips
- 1 tsp vanilla extract
- Preheat the oven to 205 ° C traditional heat.
- Mix all the dry ingredients together.
- Apart from quickly mix the warmed melted butter, milk, eggs, vanilla then incorporate this mixture into the dry ingredients, little by little.
- Finish with hot water, at this stage the dough is very liquid, this is normal.
- Add the chocolate chips then divide the dough into the paper boxes placed in a rigid muffin tin.
- Cook for about 18 minutes.
These muffins look awfully good
It's true that they look terribly good!
They look so good... However, can we replace the "200ml of buttermilk or ribot milk" with something else?
And if not, where do we find it?
Hello, yes you can do it yourself by adding 1 tbsp of lemon juice to plain milk, set aside for a few minutes and it's ready. I'll specify this in my recipe. See you soon
I really like this series of photos! And the muffins look great :)
Yum! They look delicious!
Great recipe! it makes you want!
Exactly what I need right now!
These chocolate muffins really look delicious! A sure bet ;)
Since I discovered this recipe, I have made it at least 10 times... These are the most delicious chocolate muffins I have ever tasted! However, you absolutely must have muffin cases. The first time I tried without them and it was impossible to unmold the muffins, even with perfectly buttered and floured molds.
Thank you anyway!
Muffins made today, very good and soft as desired. If I put normal milk, will it affect anything? Because my husband finds that there is a smell, he doesn't like it too much.
Normal milk can be used, baking soda should be reduced to avoid the bitter side that would result.
Already made and favorite recipe. The muffins were a hit! Is it possible to make them plain or vanilla with blueberries? What can I use instead of cocoa?
Hello Laura, I recommend you follow this recipe for blueberry muffins: https://liliebakery.fr/muffins-myrtilles-recette/
Hi,
For cupcakes, would this base be good ???
Thank you in advance
Hello, yes absolutely!
Bjr made the recipe
It's true that they look delicious in your photo
Indeed the dough was liquid... as announced...
But then there cata
They came out flat like a plank
And yet I'm pretty good!
I should have known
Muffin batter is usually COMPACT!
Hello Cathy, the density of the dough has nothing to do with the result obtained, these muffins are ultra soft in the mouth, the result is that of the photos.
Hello,
Huuuuum this makes me want to try your recipe!
Can you tell me how full the boxes should be? Halfway, 3/4? ...
Thank you in advance
Hello, 3/4 :)
I tried them yesterday I swear they are the best chocolate muffins I have tasted in my life! C very easy to do !! I will do them again soon
Top ;)
Hello Lilie, thank you for the recipe.
Should we leave the oven temperature at 205 degrees or lower it at the end of cooking?
Is this a fan-assisted mode?
Thank you for your work, your wonderful presentations and advice ❤️
Hello Rizz, so to answer you, it is clearly mentioned "traditional heat" oven which is the opposite of fan-assisted heat. We keep it the same until the end of cooking. If you want to be sure, you test by sticking a wooden skewer in the heart of one of your muffins if it comes out dry or with a few crumbs = it's cooked. Each oven is different in terms of heating. See you soon :)
Hello,
Can we replace the baking soda with something else?
Tested and widely approved! Thank you for this delicious recipe. :)
Top ! :)
[…] Lilie’s muffins. […]
[…] Lilie’s muffins. Tested and widely […]
These muffins are terrible, it has become my favorite recipe. We can make it in other ways. Thank you for sharing the recipe
Excellent thank you for this recipe for plain muffins can remove the bitter cocoa and replace with powdered almonds
Hello, what can I replace yeast with? (We don't find one here in Toronto !!) Thank you!
Hello, really? Even under the name "baking powder"?
Hello
What do you mean by "powdered sugar"?
Is this icing sugar? Regular sugar? ...
Thank you
Hello, this is a French website. So, powdered sugar = regular sugar, granulated sugar.
it was a hit! so awesome !
Thank you for this wonderful recipe. Without doubt the best chocolate muffins ever !!! Too great ❤❤❤
Thanks Shirley! I'm really glad you liked it so much :)
Hello. I just tested the recipe with my children.
Indeed extra soft but they fell at the end of cooking. They were nevertheless very rounded... Did I overwork the dough? A tip to avoid that?
Thank you
Hi Fiona, I think you mixed the dough too much: it incorporates air into it and after cooking, the air escapes and the muffins flatten. Generally speaking, you should mix just enough without overdoing it. See you soon :)
Hello,
I was looking for the best chocolate muffin recipe and after many tries, yours won me over! The softness is truly incomparable ... The rendering is very faithful to the photos it was delicious! Thank you for the recipe it is very complete. I used regular milk instead of buttermilk personally.
Thank you Mathilde for your feedback! I'm glad you like these muffins anyway :) See you soon
Very good recipe, however I agree with a previous comment, you absolutely need paper cases, because even in a silicone mold, they all broke sniff.
Thanks Val for your feedback, indeed I say to use paper cases in the recipe (not silicone). See you soon :)
Hello
Does the range for flour matter? (T45, 55, etc.)
For brown sugar, is it not a problem if the grain is large?
Thank you, I will try the recipe on Saturday!
Hello Laure, it doesn't matter what flour you use for the muffins (mine is T55). For the brown sugar, the grain doesn't matter, brown sugar goes wonderfully with chocolate. See you soon :)
Thank you for this recipe !
I would like to try it tomorrow but I have a little doubt for the hot water.
Hot water but not boiling I imagine? I prefer to ask ^^
Thank you in advance :)
Hello Meriem, it is indeed hot water (not boiling), see you soon :)
I just made these muffins I confirm it's a killer! They rose well in the muffin tins. Incomparably soft, I just reduced the amount of sugar. I found my Muffins recipe thank you!
Thanks Julie! It's true that they are addictive! See you soon :)
Extra excellent I followed the recipe to the letter (with milk + lemon) I made 18 small muffins (mold suitable for 18 min of cooking) I put a slice of banana in it! Well chocolatey softness puffed up a treat
Well done Betty! It's a great idea to personalize your muffins :) See you soon
The best muffin recipe that I make and that I always redo with great success.
Many thanks for sharing ✨
With pleasure ! Thank you Barbara!
The fluffiness of these muffins! Amazing ! Thank you for all your easy to follow recipes ✨
Thank you very much Sabrina!
Hello! This recipe is incredible! Soft and I add chocolate praline ganache inside each muffin dough and we have a choco/hazelnut heart.
Besides, many thought I bought them ^_^
Oh the gluttony! Thank you for your return Salima, see you soon :)
Recipe tested and approved!!
Super soft and chocolatey muffins.
Thank you for sharing
Thank you Delphe for your feedback! See you soon :)
Hello,
Is it possible to replace buttermilk with fermented milk?
Can't wait to make the recipe again :)
Hello Ichou, yes because it's the same thing, buttermilk = fermented milk. See you soon :)
The recipe is perfect I finally found a good recipe for soft muffins.
They rode well and were excellent
Thank you so much for this delicious sharing.
Virginie
Thank you very much Virginie for your feedback! See you soon :)
Delicious, I received nothing but compliments
Thank you very much Florence! See you soon :)
Hello,Thank you for sharing this that I will try today. Small question: Can fermented milk be used instead of classic milk in all "cake" recipes to obtain the softness? Thank you in advance for your answer and congratulations for this magnificent site :)
Hello Elodie, thank you for your message, fermented milk reacts with baking soda, so you have to stick to the recipe if it calls for fermented milk, it means that baking soda must also be added (to counteract its acidity). Overall, if the recipe calls for regular milk, use regular milk. Otherwise, the result will be different from that expected by the recipe (taste, texture). I hope I have helped you, see you soon :)
Hello I made them tonight they are super delicious I really love them! The softness is divine! On the other hand they are not very pretty hahaha they rose crooked I don't know if it's normal I put the cases in the mold but they rose well and exceeded the case
Hello Lili, thanks for your feedback! The fact that it is crooked comes from your baking tray: it must be slightly crooked or it deforms a little in the oven. As a result, the cases also move and the muffins grow like that :) With my perforated tray I never have this problem, you can find it here: https://amzn.to/3ulgpHk
Hello,
I would like to know what temperature the butter and buttermilk should be at?
Once I let the butter cool and another time I did it with butter that had just come out of the microwave and each time the buttermilk came straight out of the fridge. But each time lumps formed... I've made this recipe before, but I can't remember how I did it.
Should buttermilk be at room temperature?
Should butter be cooled, warm or hot?
Thank you for your recipe. It was all the rage the times I succeeded. ;)
Hello Berina, glad you like this recipe! To answer you, generally speaking in baking, melted butter is always incorporated lukewarm and buttermilk at room temperature. See you soon :)
Hello,
Is there an alternative for those who are lactose intolerant, such as plant-based milk?
If so, are the other ingredients always in the same proportions or would some react in contradiction?
Thank you very much
Hi Florian, if you want them to be soft as expected, it is better to keep the ribot/buttermilk otherwise it will be drier. See you soon :)
Hi,
Once again I succeed with one of your recipes. I have a few recipe books dedicated to muffins… :) But the best result I got with your recipe above.
As described in your title: the muffins are indeed moist! And easy to make!
Thank you always for your precision and accuracy in describing your recipes.
Thank you very much Oxana! I'm glad you like this recipe so much, I always make sure to explain it as best I can so that everyone succeeds :) See you soon
Hello, just one question please.
Hot water doesn't melt chocolate chips? Thanks for your feedback.
Hello Barbel, to answer you: the chips do not really melt, they are added at the very last. The purpose of these chips is just to add the deliciousness of real chocolate in comparison with bitter cocoa :) See you soon
I made this recipe today, it's amazing! I made 42 for my son's school, they're going to love it!
Thank you very much Nathalie, they must have been happy at school! ;) See you soon
Excellent recipe, the muffins taste great, they are very moist and stay that way for several days. I made 24 with the proportions indicated.
Thank you Lucie! They are truly very soft... See you soon :)
Wowwww my granddaughters aged 4 and 6 really enjoyed it, I made mini ones for them, thank you from Quebec for this delicious recipe!
Thanks Johanne! Glad your family enjoyed these muffins :) And hello to Quebec! See you soon
Good evening, thank you for this recipe, it's really the best for beautiful, soft and delicious muffins! I made it today for the 2nd time and I have no doubt that there will be many more in the future!
I love your blog, thank you for your work ;)
Thank you very much Justine, glad you like them so much! See you soon :)
Hello, I would like to know how you store them to prevent them from drying out?
Hello Annaïg, I usually keep them in a fairly tall airtight container or under a cake dome. See you soon :)
The best muffins I've ever made!! Thank you for this delicious recipe!!
I made them in classic baking cups. I just tried them in tulip ones and they rose much better. My best batch.
Thanks again for your recipes.
With pleasure! Thank you, Hélène. See you soon :)
Hello
I'm going to try your recipe and I was wondering if it's possible to make them the day before? Do they keep their incomparable softness? And if
Yes, any advice on how to store them?
Thank you for your reply :)
Hi Laurine, yes, you can make them the day before, and it's best to store them lined up in an airtight container. See you soon :)
Thank you for this wonderful recipe. I didn't have any chocolate chips, so I used a chocolate bar instead. I added a touch of orange blossom water and used cane sugar, in a smaller quantity than described.
Regarding the egg yolk, I can't find it in the recipe.
Hi Nabila, thank you! Add the yolk at the same time as the eggs. See you soon :)
I'm making this recipe for the umpteenth time!
So good, my children and grandchildren love it!
Thank you for all your recipes.
It's definitely a success here!
Oh thank you so much Fabienne! That makes me very happy! See you soon :)
Hello, I made your raspberry and white chocolate muffins and I wanted to try the chocolate ones, but you don't say if they need to rest for 30 minutes like the white chocolate ones. Should we skip this step, or is it an oversight?
Hi Kelly, it's not an oversight, they're just two very different recipes. See you soon :)