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Decadent Quadruple Chocolate Muffins

Updated on November 27, 2017

A brief historical background

Muffins are a super easy and popular dessert, but not many people know, that they go way back, into the 19th century, some say, maybe even early 18th.

The word muffin comes from the word "Moufflet", French for soft bread.

Muffins are also known as quickbread cupcakes-like dessert. They are individually-sized and come in many variations, from sweet, chocolatey, fruity to savoury and flatbread. Traditionally are made only of flour, eggs, butter and sugar, but today we're adding always new ingredients, so the possibilities with muffin creations are limitless.

Super easy and quick to make

What is great about these muffins is that they are super easy and quick to make. If you are expecting guests for tea or coffee and realise you don't have anything sweet to put on the table, muffins are done in less than an hour. Most of us always have flour, eggs, butter, and sugar in the pantry. These are the basic ingredients for muffins and you can easily add almost anything to them. You can add some marmalade, frozen or fresh fruits, chocolate, nuts or really anything that comes to mind (If you're feeling adventures you can even put some gummy bears in).

These muffins are great for chocoholics and you can use leftover chocolate (I know that doesn't happen very often) of any kind. If you prefer bitterness instead of sweetness, you can use some good quality chocolate with at least 70% cacao content. But if you prefer something sweeter, you can, of course, use milk chocolate or even white chocolate.

Or you can do as I do and combine 3 types of chocolate and cocoa powder to get the best combination and a truly decadent experience.

Muffins are one of those desserts you can, of course, freeze, but most likely you won't need to since they'll be eaten rather quickly as they are very delicious.

In the sea of limitless possibilities, what is your absolute favourite type of muffin?

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- 400ml milk

- 200g butter

- 4 large eggs

- 6 tbsp cocoa powder

- 150g white chocolate

- 100g dark chocolate (70% cocoa or more)

- 100g milk chocolate (Kinder)

- 500g flour

- 250g sugar

- 10g baking powder


1. In a bowl beat 4 eggs and add the sugar till you have a nice foamy mixture.

2. In another bowl melt the butter and add the milk; pour into the bowl with the eggs and sugar and mix again till you have a foamy mixture.

3. Add the flour, the baking powder and the cocoa and mix until smooth and velvety.

4. Gently incorporate the chocolate chunks; do not over-mix.

5. Place the muffin parchment paper cups on a suitable baking tin and pour the mixture into the cups; bake at 180°C for around 15 minutes (you can, of course, pour the mixture directly into the muffin tin if you don't have the parchment paper cups).

6. After 15 minutes, insert a toothpick into the centre of a muffin and pull it out. If the toothpick is dry, the muffins are done baking, if it's still moist leave them in the oven for another 1-2 minutes.

7. After removing the muffins from the oven, wait for them to cool down a bit before serving.

8. Enjoy!

© 2017 Klementina Kregar


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