Have you ever had those weeks or weekends where you know you want to bake something, but you don’t want too much of a production? I wanted to make something quick and easy this week, but still damn good, and I think these chocolate muffins with salted cocoa streusel will work just fine.
I’m calling these muffins because they are, in fact, muffins…but not by much. In reality they’re a bit of a hybrid between a true breakfast muffin and a cupcake, and what that means is they’re really tasty.
recipe notes
step-by-step method
recipe card
recipe notes
Resting the muffin batter in the fridge overnight really does make a difference. Resting give the starch in the flour time to hydrate, it allows flavor to intensify, and maybe most importantly give baking powder time to hydrate and prepare for its second stage of chemical reactions in the oven. It’s hard to be patient sometimes, but usually worth the wait. The nice thing about this batter is that it can be frozen and then thawed to be piped out and used whenever you’re in the mood for a muffin!
The molds I’m using today aren’t technically a muffin mold (like these) because I like the more versatile shape of a straight-walled cavity. Still, they are silikomart brand and can be found here!
chocolate muffins
salted chocolate streusel
150g butter unsalted
115g turbinado sugar
200g pastry flour
25g cocoa powder Guittard Cocoa Rouge cocoa powder
3g salt
Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
Reserve in the cooler (or freeze) until ready to use.
chocolate muffin batter
260g all purpose flour
56g cocoa powder Guittard Cocoa Rouge cocoa powder
6g baking powder
3g salt
320g sugar
340g buttermilk
100g whole eggs
120g vegetable oil
7g vanilla extract
235g chocolate chips Guittard 63% chocolate chips
Bring the whole eggs and buttermilk to room temperature before getting started.
Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
Fold in the chocolate chips and mix until just combined.
For the best results, rest the muffin batter in the cooler for 8-12hrs.
Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel. Generally, filling the baking cavity 3/4 full is a good amount.
Top the muffin batter with the chocolate streusel. Don’t be stingy!
Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.
That’s it! I promise they’ll taste like they took a lot longer than that to make.
- 150 g butter unsalted
- 115 g turbinado sugar
- 200 g pastry flour
- 25 g cocoa powder Guittard Cocoa Rouge cocoa powder
- 3 g salt
- 260 g All-purpose flour
- 56 g cocoa powder Guittard Cocoa Rouge cocoa powder
- 6 g baking powder
- 3 g salt
- 320 g sugar
- 340 g buttermilk
- 100 g whole eggs
- 120 g vegetable oil
- 7 g vanilla exract
- 235 g chocolate chips Guittard 63% chocolate chips
- Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
- Bring the whole eggs and buttermilk to room temperature before getting started.
- Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
- Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
- Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
- Fold in the chocolate chips and mix until just combined.
- For the best results, rest the muffin batter in the cooler for 8-12hrs.
- Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel.
- Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.
Yum….threw in some diced tart cherries……more yum……
That’s a great idea! I’ll give it a try with my next batch 🙂
Hello chef ,
Those look incredibly tempting with my next morning coffee!!
The thing is i am living in a country where it is really hard to get my hand on some pastry flour or cake flour , do you think that corn starch thing really works or i shouldn’t bother plus i can’t get my hands on some good quality chocolate chips but i can get it in the form of blocks , do you prefer Choping some good quality chocolate or using the commercial chocolate chips brands like hersheys?
Thanks chef , always a pleasure taking running throw this blog
These look great! Did you use the medium silikomart or the extra large size?
Hi Billie,
Thanks! I used the medium size. Hope you give it a try!
Cheers – Chef Scott
I just bought the medium size and noticed the max temp is 230 degrees celsius. Is it ok to disregard that? How has this been working for you long term?
Hi Anna,
First, let me say that’s a great, and somewhat confusing, email address you have!
230C is about 450F which is quite high for any use you might have for the mold, so I wouldn’t worry about it! I’ve been using mine and other versions for years without any issue.
Cheers – Chef Scott
Hi, there are no instructions of what to do after they’re donde baking. Unmold inmediatly? Wait for them to cool down completely in te mold? Thanks!
Hi Yael,
Generally with anything fragile like a muffin you will have to wait until it cools to unmold them. If you use a muffin pan with paper liners you can remove them while hot as the paper will support them, but anything coming out of a silicone baking mold will tear apart if you remove it hot.
Cheers – Chef Scott