Decadent Mexican Chocolate Muffins
Indulge in these rich and delectable Mexican Chocolate Muffins, the perfect balance of chocolatey goodness and a hint of spice. Made with authentic Mexican chocolate, these muffins offer a unique twist to the classic breakfast treat. Their delightful texture and flavor make them an ideal companion to a steaming cup of Mexican hot chocolate, creating a comforting treat for those days when only chocolate will do. Enjoy them fresh from the oven or save some for later – they freeze beautifully!
12
Servings
200
Calories
10
Ingredients
Ingredients
Nonstick cooking spray or paper baking cups
as needed (for greasing muffin tin)
Mexican chocolate, chopped
6 1/4 ounces ((Abuelita for hot chocolate works well))
Unsalted butter
6 tablespoons (cut into pieces)
All-purpose flour
2 1/3 cups (sifted)
Baking powder
2 teaspoons (sifted)
Salt
1/2 teaspoon (sifted)
Large eggs
2 (at room temperature)
Sugar
1/3 cup (granulated)
Whole milk
1 cup (room temperature)
Vanilla extract
1/2 teaspoon (pure)
Instructions
1
Preheat your oven to 400°F (200°C) and position the oven rack in the center.
2
Prepare a muffin tin by spraying the inside and rims with nonstick cooking spray, or line with paper baking cups. If you’re using silicone molds, follow the manufacturer's instructions.
3
In a double boiler or a heat-safe bowl over a small pot of simmering water, combine the chopped Mexican chocolate and unsalted butter. Stir continuously until they're partially melted, then remove from heat and stir until smooth. Allow the mixture to cool for approximately 10 minutes.
4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
5
Once the chocolate mixture has cooled slightly, whisk in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Mix in the sugar until fully dissolved, followed by the whole milk and vanilla extract. Mix until smooth, taking about 2 minutes.
6
Fold the dry flour mixture into the wet ingredients using a wooden spoon, mixing gently until just combined. Avoid overmixing to ensure tender muffins.
7
Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. If you have any leftover batter, save it for a second batch.
8
Bake the muffins for about 20 minutes, or until the tops are lightly browned, rounded, and a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the pan for 10 minutes before gently rocking each muffin to release them. Transfer to a wire rack and cool for an additional 5 minutes before serving. To store or freeze, let cool completely before placing in airtight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
Nutrition Information
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Mexican Chocolate Muffins?
Mexican Chocolate Muffins are a rich, chocolatey breakfast treat made with authentic Mexican chocolate, providing a unique hint of spice and a delightful texture.
What kind of chocolate is recommended for this recipe?
The recipe suggests using chopped Mexican chocolate, noting that brands like Abuelita, typically used for hot chocolate, work very well.
What is the ideal oven temperature for baking these muffins?
The oven should be preheated to 400°F (200°C) with the oven rack positioned in the center.
How many muffins does this recipe yield?
This recipe makes 12 decadent muffins.
How should I prepare the muffin tin?
You can either spray the inside and rims of the muffin tin with nonstick cooking spray or line them with paper baking cups.
Can I use silicone molds for these muffins?
Yes, silicone molds can be used; just follow the specific instructions provided by the manufacturer.
What is the best way to melt the chocolate and butter?
Combine the chopped Mexican chocolate and unsalted butter in a double boiler or a heat-safe bowl over simmering water, stirring until partially melted and then smooth.
How long should the chocolate mixture cool before adding eggs?
The melted chocolate and butter mixture should cool for approximately 10 minutes before you begin whisking in the eggs.
What dry ingredients are needed?
The dry ingredients include 2 1/3 cups of sifted all-purpose flour, 2 teaspoons of sifted baking powder, and 1/2 teaspoon of sifted salt.
How should I add the eggs to the batter?
Whisk in the two large, room-temperature eggs one at a time, ensuring each is fully incorporated before adding the next.
How long do I need to mix the wet ingredients?
After adding the eggs, sugar, milk, and vanilla, you should mix the ingredients for about 2 minutes until the batter is smooth.
What is the proper way to combine the wet and dry ingredients?
Fold the dry flour mixture into the wet ingredients using a wooden spoon, mixing gently until just combined.
Why is it important not to overmix the batter?
Avoiding overmixing is crucial to ensure the muffins remain tender and do not become tough.
How much batter should I put in each muffin cup?
Fill each muffin cup about 3/4 full with the batter.
What should I do if I have leftover batter?
Any leftover batter can be saved and used for a second batch of muffins.
How long do the muffins need to bake?
Bake the muffins for approximately 20 minutes.
How can I tell when the muffins are finished baking?
The muffins are done when the tops are lightly browned and rounded, and a toothpick inserted into the center comes out clean.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for 10 minutes before attempting to remove them.
What is the trick to releasing the muffins from the tin?
Gently rock each muffin to release it from the pan after they have cooled for 10 minutes.
Do the muffins need additional cooling after being removed from the pan?
Yes, transfer them to a wire rack and let them cool for an additional 5 minutes before serving.
How many calories are in one Mexican Chocolate Muffin?
Each muffin contains approximately 200 calories.
How much sugar is in the recipe?
The recipe calls for 1/3 cup of granulated sugar.
What type of milk should be used?
The recipe specifies 1 cup of whole milk at room temperature.
How long can I store these muffins at room temperature?
The muffins will stay fresh for up to 24 hours at room temperature if stored in an airtight container.
Can these muffins be frozen?
Yes, these muffins freeze beautifully for up to 1 month when placed in airtight containers or freezer bags.
What serving suggestion is provided in the recipe?
These muffins are an ideal companion to a steaming cup of Mexican hot chocolate.
Are the eggs used at room temperature?
Yes, the recipe requires large eggs at room temperature for better incorporation.
Does this recipe contain fiber information?
No, the fiber content is not specified in the provided nutritional data.
What is the carbohydrate count per serving?
There are 30 grams of carbohydrates per serving.
What is the protein content per muffin?
Each muffin provides 3 grams of protein.