Chocolate muffins made with the Thermomix® using 200 g milk chocolate, 40 g cocoa powder and real vanilla extract. Chop the chocolate for 3 seconds at speed 6, mix the batter in two steps, scatter chocolate pieces on top and bake for 20 to 25 minutes at 170 °C. 12 pieces in 30 minutes.
Chocolate Muffins with the Thermomix®
Ingredients 0 / 9 ✓
- 200 g milk chocolate
- 2 eggs
- 130 g butter
- 120 g sugar
- 1 tsp vanilla extract
- 250 g milk
- 210 g flour
- 1/2 sachet baking powder
- 40 g cocoa powder (unsweetened)
Instructions 0 / 5
-
1
Preheat the oven.
Preheat the oven to 170 °C fan.
-
2
Chop the chocolate.
Line a muffin tin with paper cases. Break the chocolate into pieces, place in the mixing bowl, chop for 3 sec / speed 6 and set aside.
-
3
Beat the batter.
Fit the butterfly whisk, add the eggs, butter, sugar and vanilla extract to the mixing bowl and beat for 25 sec / speed 4 until light and fluffy.
-
4
Mix the batter.
Remove the butterfly whisk, add the milk, flour, baking powder and cocoa powder and mix for 10 sec / speed 4. Set aside 2 tbsp of chocolate pieces, add the rest and fold in for 5 sec / speed 3.
-
5
Bake.
Spoon the batter into the muffin cases, scatter the chocolate pieces on top and bake on the middle shelf of the oven for 20 to 25 minutes. Test with a skewer.
Tip: Instead of milk chocolate, you can also use chocolate chips for baking. This saves you the step of chopping the chocolate in the mixing bowl at the start.
Video
Nutrition per serving
3 seconds at speed 6: chop the chocolate, then mix the batter in 2 steps
Preheat the oven to 170 °C fan. Line a muffin tin with paper cases. Break 200 g milk chocolate into pieces, place in the mixing bowl and chop for 3 seconds at speed 6. Transfer the chocolate pieces to a bowl.
Now fit the butterfly whisk. Add 2 eggs, 130 g soft butter, 120 g sugar and 1 tsp vanilla extract to the mixing bowl and beat for 25 seconds at speed 4 until light and fluffy. If you do not have vanilla extract, you can use the seeds from a vanilla pod or vanilla paste made in the Thermomix®. Remove the butterfly whisk, add 250 g milk, 210 g flour, 1/2 sachet of baking powder and 40 g cocoa powder and mix for 10 seconds at speed 4. Set aside 2 tbsp of chocolate pieces and fold the rest into the batter.
Chocolate pieces on top: why the muffins stay moist inside
Spoon the batter into the 12 paper cases and scatter the reserved chocolate pieces on top of each muffin. This way they melt slightly during baking and form a chocolatey crust. Bake on the middle shelf for 20 to 25 minutes. Skewer test: when no batter clings to the skewer, the muffins are done. Leave the muffins in the tin for 5 minutes, then transfer to a wire rack. A shot of strong espresso in the batter boosts the chocolate flavour without making the muffins taste of coffee.
Banana, nut, coconut, chilli: 5 variations for the batter
- Banana chocolate: Mash one ripe banana and fold it into the batter. The banana makes the muffins even moister and adds natural sweetness. Reduce the sugar by 20 g.
- Nut chocolate: Fold 80 g chopped hazelnuts or walnuts into the batter. Adds extra crunch and a nutty flavour.
- Coconut chocolate: Stir 30 g desiccated coconut into the batter or replace 100 g of the milk with coconut milk.
- Strawberry chocolate: Quarter 100 g fresh strawberries and carefully fold them into the batter. The moisture from the strawberries makes the muffins particularly moist.
- Sugar alternatives: Replace the sugar with brown sugar for a caramel note or coconut blossom sugar. For a healthier version, use wholemeal flour instead of plain white flour. For a gluten-free bake, use a gluten-free flour blend.
Chocolate mousse, lava cake and more chocolate recipes
If you want to bake more with chocolate, we have a quick chocolate mousse and a lava cake with a molten centre made in the Varoma. For classic muffins without chocolate, there is our basic muffin recipe and poppy seed and apricot muffins. Waffles with the Thermomix®, pancakes and quark balls are also quick to make. If you are after savoury muffins, our pizza muffins are great on a cold buffet.
3 days in a container, freeze for up to 3 months
Store the baked muffins in an airtight container. At room temperature they keep for 2 days, in the fridge for 3 to 4 days. They also freeze well: wrap each muffin individually in cling film and place in the freezer. They keep for up to 3 months. To defrost, leave at room temperature for 1 to 2 hours or warm briefly in the oven at 150 °C.
What makes these chocolate muffins better than other Thermomix® recipes
Goes well with: vanilla ice cream.
Many well-known versions bake at 180 °C top and bottom heat. We go with 170 °C fan, which is roughly equivalent to 190 °C, giving more oven spring in the first few minutes without drying out the outside of the muffins. We also boost the chocolate content: 200 g chopped milk chocolate plus 40 g cocoa powder is more than the 70 to 150 g used in most other recipes. The batter stays darker and more intense as a result. The key difference is in the final touch: we do not fold all the chocolate pieces into the batter but place 2 tbsp on top of each case. During baking they melt into a glossy crust while the inside stays soft. We have not seen the espresso trick in any competing recipe, yet it noticeably deepens the chocolate flavour.
