Grated Chocolate Muffins

Name: Grated Chocolate Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6
Ingredients: 5 eggs; 5 tas sugar; 50 gm butter, plus a little more for greasing the molds; 5 tas flour; 1 packet of baking powder; 50 gm dark chocolate; 20 gm powdered sugar

June 11, 2026August 26, 2026 Kateryna Bondar

Course

Baking & Pastries

Serves 4-6 people

Prep time

30m

Cook Time

20m

Simple chocolate muffins in which dark chocolate is grated fine and stirred straight into the batter – as they bake it dissolves almost completely, giving an even chocolate flavor without any heaviness. The base is whipped from eggs and sugar into a fluffy mass, so the muffins come out light and airy rather than dense.

This is a basic recipe for a children’s menu, easy to work seasonal berries or grated carrot into.

Notes from the Kitchen

Feel free to add ripe berries to the batter – strawberries, raspberries, sweet cherries; young sweet carrot will make the muffins even more interesting and full of vitamins.
Don’t fill the molds more than two-thirds full – the batter rises a lot.
Dark chocolate can be swapped for milk chocolate, but then reduce the sugar a little.

Serve warm, dusted with powdered sugar; they go well with a cherry sauce or a berry tea.

Ingredients

Instructions

Combine the eggs and sugar and whisk into a fluffy mass. Add the softened butter and whisk. Add the flour and baking powder and whisk again.
Grate the chocolate fine, add it to the batter, and stir.
Lightly grease the muffin molds with butter. Spoon in the batter, filling them two-thirds full.
Set the molds on a sheet and bake in an oven preheated to 190°C (375°F) for 20 minutes. Check doneness with a skewer: it should come out dry and clean.
Dust the muffins with powdered sugar and serve.

Nutrition: Calories: 330 kcal · protein 9 g · fat 18 g · carbs 34 g (per serving, estimated)