Breakfast & Brunch

French Chocolate Muffins (Muffins au Chocolat)

Name: French Chocolate Muffins (Muffins au Chocolat)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 0.75 cup Granulated sugar; 2 teaspoons Baking powder; 0.5 teaspoon Salt; 2 Large eggs; 1 cup Whole milk; 0.5 cup Unsalted butter, melted; 1 teaspoon Vanilla extract; 1.5 cups Dark or semi-sweet chocolate chips/chunks

35 min12 servingsEasy380 cal

A beloved classic, these French chocolate muffins are tender, moist, and packed with rich chocolate flavor. Perfect for a delightful breakfast or a comforting afternoon treat, they offer a touch of Parisian patisserie right in your home. While muffins are often associated with Anglo-Saxon baking, the French have embraced and elevated them with their distinct culinary flair, often incorporating high-quality chocolate and a delicate crumb. "Muffins au chocolat" represent a fusion of simple, comforting baking with the refined taste for fine ingredients characteristic of French cuisine, making them a popular breakfast or "goûter" (afternoon snack) item across France.

breakfastBrunchchocolateFrench pastryMuffin

Instructions

1
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
In a separate medium bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract, mixing until smooth.
4
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5
Gently fold in the chocolate chips or chunks until evenly distributed throughout the batter.
6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Chef's Tips

•Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
•For a richer flavor, substitute some of the milk with crème fraîche. You can also experiment with different types of chocolate, such as milk chocolate or white chocolate, or add a handful of chopped nuts like walnuts or pecans.
•The term "muffin" is believed to derive from the German word "Muffen," meaning a small cake, or the Old French word "moufflet," meaning soft bread.
•The secret to tender muffins is not to overmix the batter. Overmixing develops the gluten in the flour, leading to tough, chewy muffins.