Chocolate Muffins
Chocolate Muffins is a easy French recipe that serves 6. 200 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $5.40 total, $0.90 per serving
Ingredients
- unspecified N/A Dark chocolate (Use good quality dark chocolate, chopped)
- unspecified N/A Unsalted butter (Cut into small cubes for even melting)
- unspecified N/A Granulated sugar (Can adjust sweetness to taste)
- unspecified N/A All‑purpose flour (Sifted for a lighter texture)
- unspecified N/A Large eggs (Room temperature)
Instructions
Melt chocolate and butter
Place chopped dark chocolate and butter in a saucepan over low heat. Stir continuously with a whisk to prevent the mixture from sticking or scorching.
Time: PT5M
Temperature: Low heat
Incorporate sugar and flour
Remove the pan from heat. Add granulated sugar and sifted flour to the melted chocolate‑butter mixture. Whisk until the batter is smooth and fully combined.
Time: PT3M
Add eggs
Crack the eggs into the bowl and whisk them into the batter until the mixture is glossy and homogeneous.
Time: PT2M
Preheat oven
While the batter rests for a minute, preheat the oven to 220°C (428°F).
Time: PT10M
Temperature: 220°C
Bake muffins
Spoon the batter into a greased or paper‑lined muffin tin, filling each cup about three‑quarters full. Bake for 10‑12 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT12M
Temperature: 220°C
Cool and serve
Remove the tin from the oven, let the muffins cool in the tin for 2 minutes, then transfer to a wire rack to cool completely before serving.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 25g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Dark chocolate: Cocoa powder mixed with melted butter
- Instead of Unsalted butter: Margarine, Coconut oil
- Instead of Granulated sugar: Honey, Maple syrup
- Instead of All‑purpose flour: Gluten‑free flour blend
- Instead of Large eggs: Applesauce (for binding, not for same texture)
Equipment Needed
- Saucepan
- Whisk
- Mixing bowl
- Measuring cups/spoons
- Muffin tin
- Oven
Critical Steps — Do Not Skip
- Melting chocolate and butter over low heat without burning.
- Ensuring the batter is smooth before baking to avoid dense muffins.
- Baking at the correct temperature and time to achieve a moist interior.
Chef Tips from the Video
- Use a double boiler for melting chocolate if you’re worried about scorching.
- Add a pinch of sea salt to enhance the chocolate flavor.
- For extra shine, brush the tops with a little melted chocolate right after baking.
Troubleshooting
Muffins are dense or heavy
Do not over‑mix the batter and ensure the oven is fully preheated before baking.
Muffins are dry
Reduce baking time by a minute or two, or add a tablespoon of milk to the batter.
Cracks on the top
Lower the oven temperature to 200°C and bake a little longer; avoid opening the oven door early.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat briefly in the oven.
Room temperature: Can sit at room temperature for 1‑2 days if kept in a sealed container.
Make-Ahead Tips
- Bake the muffins a day ahead and store in the fridge; reheat briefly before serving.
- Prepare the batter and keep it refrigerated for up to 2 hours before baking.
Last updated: August 21, 2026
