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Chocolate Muffins with Raisins in the Oven
Instructions
I start by preparing the raisins – an important step that many people skip. I pour 30 g of raisins with boiling water and leave them for 10–15 minutes to swell. Hot water softens the dried fruit and makes it juicy and sweet – raisins like this spread evenly through the batter and do not draw moisture out of the muffin. Without soaking, the raisins stay tough and dry.
I cut the butter into small cubes and melt it in the microwave at 600 W for 1–2 minutes, or over a water bath. I watch the process carefully – microwaves vary in power and the butter can overheat. It is important that the butter just melts rather than boils – boiling spoils its flavour and the structure of the fats.
Into the hot melted butter I add 3 teaspoons of cocoa powder and immediately whisk thoroughly until completely smooth. The hot butter helps the cocoa release its aroma and spread evenly – you get a rich chocolate base of a deep brown colour. Lumps of cocoa are not acceptable – they will spoil the texture of the finished muffins.
Into a separate deep bowl I crack 3 chicken eggs at room temperature. Cold eggs straight from the fridge whip less well and can cause the batter to separate – take them out in advance or hold them in warm water for 5 minutes. The eggs bind all the ingredients together and give the muffins their lightness.
I whisk the eggs with a mixer on medium speed for 2–3 minutes until they grow in volume and thicken. I add 100 g of sugar and keep whisking for another 3–4 minutes until I get a white, fluffy mass. The sugar should dissolve completely – I check by rubbing a drop between my fingers: if I can feel grains, I keep whisking.
In a thin stream I pour the slightly cooled chocolate-butter mixture (it should be warm but not hot – around 40 °C) into the whisked eggs, keeping the mixer running on low speed. It is important to add it gradually so that the egg mass does not collapse from the heat. I mix until completely smooth – you get a glossy chocolate batter.
I add a pinch of vanillin (about 0.5 g) or a teaspoon of vanilla sugar – vanilla enhances the chocolate flavour and gives the bake a pleasant aroma. Do not overdo the vanillin – too much makes it bitter. I gently fold it in with a silicone spatula.
I add a teaspoon of baking powder (level, not heaped) – this amount is enough for 300 g of flour to make the muffins rise well without sinking after baking. Too much baking powder gives a chemical aftertaste and makes the texture coarse. I stir lightly so the baking powder is distributed.
I sift the flour through a fine sieve – this aerates it and breaks up any lumps. I add the sifted flour in 2–3 batches, each time mixing with the mixer on low speed until smooth. The batter should be fairly thick but pourable – it slowly runs off the spoon. Do not mix for too long – the gluten will tighten and the muffins will turn out dense.
I drain the water from the swollen raisins through a sieve, rinse them under running water and pat them thoroughly dry with a paper towel. Damp raisins sink to the bottom of the muffins, while dry ones spread evenly through the batter. I add the raisins to the batter and gently fold them in with the spatula, distributing the dried fruit.
I spoon the batter into silicone moulds, filling them two-thirds full – the muffins will rise as they bake. Silicone moulds do not need greasing – the muffins come out easily once cooled. If you use metal moulds, be sure to grease them with butter and dust them with flour.
I preheat the oven to 180 °C on the top-and-bottom heat setting and bake the muffins on the middle shelf for 18–22 minutes. I check they are done with a wooden toothpick – it should come out dry, with no traces of raw batter. Do not open the oven for the first 15 minutes – the muffins can sink from the change in temperature.
I take the finished muffins out of the oven and let them cool in the moulds for 5–7 minutes – they are very fragile while hot. Then I carefully turn them out onto a wire rack to cool completely. I decorate them with shredded coconut, pressing it lightly onto the still-warm surface – that way it holds better. The chocolate muffins with raisins are ready to serve!
FAQ
Why didn't the muffins rise? +
The main reasons: expired or insufficient baking powder, an under-heated oven (below 170 °C), opening the door during the first 15 minutes of baking, or over-mixing the batter. Check the use-by date of the baking powder and the accuracy of your oven thermometer.
Can I bake one large cake instead of small muffins? +
Yes, use a 1.5 l cake tin. The baking time will increase to 40–50 minutes at the same temperature of 180 °C. Check doneness with a toothpick – the centre bakes more slowly.
How do I store chocolate muffins? +
In a closed container at room temperature – for up to 3–4 days. For longer storage, freeze them in a bag for up to 2 months. Defrost at room temperature for 30 minutes.
What can I use instead of cocoa powder? +
Use 50 g of melted dark chocolate instead of cocoa. Reduce the amount of sugar by 1–2 tablespoons, since the chocolate already contains sugar.
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