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Homemade dark chocolate muffins in paper liners

Dark Chocolate Muffins with Melted Chocolate

5 from 1 vote
Light and tender homemade chocolate muffins made with real melted dark chocolate and whipped egg whites. They have a soft, airy crumb and require no cocoa powder or baking powder.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 10 Muffins
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 7 oz 200 g dark or bittersweet chocolate, 55–70% cacao
  • ¾ cup plus 2 tablespoons 200 g unsalted butter
  • 4 large eggs at room temperature, separated
  • ½ cup 60 g all-purpose flour
  • 3 tablespoons plus 2 teaspoons 45 g granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (180°C). Line 10 cavities of a standard muffin pan with paper liners.
  2. Separate the eggs, placing the whites and yolks in two different bowls.
  3. Break the chocolate into pieces and combine it with the butter. Melt over a double boiler or microwave in short intervals, stirring between each interval. Stir until smooth, then let cool slightly.
  4. Beat the egg yolks with the sugar and vanilla until smooth and slightly lighter in color.
  5. Gradually add the melted chocolate mixture to the yolks, stirring until combined.
  6. Sift the flour into the chocolate mixture. Stir only until no dry flour remains.
  7. In a clean, dry bowl, beat the egg whites with a pinch of salt until firm peaks form.
  8. Fold approximately one-third of the whipped whites into the chocolate mixture to loosen the batter.
  9. Add the remaining whites and fold gently with a spatula, using upward motions, until the batter is evenly combined.
  10. Divide the batter among the prepared muffin cups, filling each approximately two-thirds full.
  11. Bake for 12–14 minutes, until the muffins have risen and a toothpick inserted into the center comes out clean or with a few small crumbs.
  12. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Notes

  • Use room-temperature eggs for the best volume.
  • Allow the melted chocolate mixture to cool before adding it to the yolks.
  • Fold the whipped whites gently so the batter retains as much air as possible.
  • These muffins should be fully baked inside, not wet or molten.
  • Baking time may vary slightly depending on the oven and muffin pan.
  • Use a kitchen scale when possible, especially for the chocolate, butter, and flour.