Sensationnels Muffins au chocolat

Sensationnels Muffins au chocolat

Quel que soit le moment de la journée, je trouve que c’est un gâteau auquel personne ne résiste. Après une séance de sport matinale (et j’en connais qui en dévore 2, c’est vous dire à quel point le sport est important), au petit déjeuner, à la pause goûter ou bien à un anniversaire. On peut également l’emporter avec soi lors d’un voyage et le manger sur la route avec un bon café.

J’ai trouvé la recette sur Instagram (merci Songefeu). De prime à bord, je n’étais pas plus intéressé que cela mais le commentaire de l’auteur m’a fait changer d’avis. Je dis toujours que les secrets d’une recette se cachent dans les commentaires.

Lorsque j’ai lu « c’est un copain pâtissier qui m’a donné la recette ! », j’ai tout de suite imaginé des muffins gourmands, généreux, équilibrés et plus que tout, des muffins qui ne se dessèchent pas après quelques heures.

Pari gagné ! Je peux vous assurer qu’ils sont vraiment à tomber par terre. J’ai quelque peu modifié la recette en réduisant quelques quantités (sucre et huile) et en ajoutant 2 ingrédients gourmands (poudre de vanille et poudre d’amande).

Le fait d’utiliser exclusivement de l’huile est nouveau pour moi mais j’avoue que cela leur confère légèreté et une meilleure conservation. J’ai volontairement conservé un muffin pendant 3 jours, aucun dessèchement. Au contraire je l’ai trouvé encore meilleur.

Pour résumer, on a le juste équilibre en levure chimique, l’huile de pépins de raisin et le bicarbonate qui ne dénaturent pas le goût et contribuent à la légèreté et une meilleure conservation.

Côté confection, rien de plus simple, on prépare le mélange des ingrédients liquides et celui des ingrédients secs séparément, puis on mélange les deux préparations ensemble et le tour est joué.

Avant de commencer, je vais tout de même vous donner quelques conseils :

Utiliser du bicarbonate culinaire : Avec la chaleur, il agit comme un levain pour la pâte et permet d’aérer et d’alléger les pâtisseries. Il améliore également la conservation.

Pas de repos pour la pâte à muffin : la pâte à muffin n’est pas une pâte que l’on peut préparer à l’avance, on évite de la laisser se reposer une fois qu’on a terminé la préparation. En d’autres termes, on la prépare et on l’enfourne immédiatement.

Quel moule utiliser ? : Personnellement, j’utilise un moule en silicone, qui normalement assure une cuisson plus homogène, et des caissettes qui permettent aux muffins d’être plus gros et facilement transportables.

Combien de pâte dans le moule ? : L’erreur qu’on fait tous est de vouloir mettre trop de pâte pour avoir de gros muffins. Pour éviter le débordement et assurer une pousse harmonieuse, on remplit les moules aux ¾. Sinon, utiliser des caissettes, c’est vraiment génial.

Combien de temps pour la cuisson ? : Il n’existe pas vraiment de règle mais pour assurer une pousse harmonieuse et éviter la formation d’une croûte trop rapidement, on utilise une température de cuisson à 160°C. Personnellement, je préfère stopper la cuisson lorsque le cœur du muffin n’est pas totalement cuit. De cette façon, je suis assuré d’avoir des muffins au cœur généreux même 48 heures après.

Comment les conserver ? : Idéalement, on place les muffins dans une boîte hermétique. Ils ne se dessècheront pas même après 3 jours. Par contre, une fois sortis du four, on attend au moins 15 minutes avant de les placer dans la boîte. Personnellement, je place un papier absorbant avant de fermer la boîte puis je le retire 30 minutes après.

Il faut compter environ 20 minutes de préparation et 25 minutes de cuisson.

Ustensiles nécessaires pour cette recette :
→ 1 grand bol pâtissier
→ 1 robot pâtissier ou 1 batteur électrique
→ 1 moule à muffins en silicone (12 pièces)
→ Caissettes à muffins tulipe
→ 1 balance de précision
Ingrédients : ils doivent être à  température ambiante
→ 2 œufs (température ambiante)
→ 150 g de sucre (vergeoise brune ou blonde ou bien cassonade)
→ 50 g de miel d’acacia (consistance liquide)
→ 210 g de lait demi-écrémé (moins riche et donc moins gras)
→ 1 g de sel de Guérande
→ 150 g de farine T55 tamisée
→ 50 g de cacao amer (Van Houten par exemple)
→ 30 g de poudre d’amande tamisée
→ 1 g de Poudre de Vanille de Madagascar 
→ 6 g de levure chimique tamisée
→ 4 g de bicarbonate alimentaire tamisée (grains plus fin)
→ 150 g d’huile pépins de raisin (huile neutre en goût)
→ 150 g de pépites e chocolat noir 54%

Étapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Préchauffer le four à 170°C chaleur tournante.
Dans le bol du robot, fouetter les œufs (2) avec le sucre (150 g) et la poudre de vanille (1 g) pendant 1 minute puis ajouter le lait (210 g) et le miel (50g ) et continuer de fouetter pendant 5 minutes à vitesse max.

Dans un grand cul de poule, tamiser la farine (150 g), le cacao amer (50 g), le sel de Guérande (1 g), la levure chimique (6 g) et le bicarbonate (4 g), la poudre d’amande (30 g) et les pépites de chocolat (120 g).
Mélanger intimement tous les ingrédient.

Incorporer intimement et énergiquement les éléments secs à la préparation avec une maryse.

Verser l’huile de pépins de raisin (150 g) et mélanger intimement à la maryse.


Déposer le moule silicone à muffins (12 pièces) sur une plaque de pâtisserie perforée. Verser la pâte dans chaque caissette sans jamais dépasser les ¾. Ente 9 et 12 muffins selon la taille désirée.
Ajouter quelques pépites de chocolat sur le dessus de chaque caissette.

J’ai essayé avec 12, 10 puis 9 caissettes. Je trouve que 9 caissettes est le juste équilibre pour obtenir de gros muffins avec une pousse harmonieuse.

Enfourner pour 24 minutes environ. (28 minutes pour 10 muffins et 32 minutes pour 9 muffins).

Le temps de cuisson varie en fonction de la quantité de préparation versée dans les caissettes. N’hésitez pas à vérifier avec la pointe d’un couteau avant de stopper la cuisson. En refroidissant, les muffins vont figer, il est donc préférable de préserver un cœur légèrement coulant.

Sur la seconde photo, j’ai volontairement ajouté les pépites de chocolat après 20 minutes de cuisson. C’est juste plus gourmand visuellement.

Laisser les muffins refroidir pendant environ 15 minutes. Pour bien conserver les muffins tendre et moelleux, utilisez une boite en plastique hermétique en veillant à ce que la boite soit bien fermée.

Personnellement, j’utilise une boîte métallique et ça marche très bien.

Informations utiles :
→ Vous pouvez prendre un sucre semoule blanc fin. C’est d’ailleurs comme cela a que je les préfère. Personnellement, j’utilise un sucre blond pure canne en poudre BIO.
→ Vous pouvez les conserver pendant 3 jours sans problème.
→ Vous pouvez choisir d’ajouter quelques pépites de chocolat après 20 minutes de cuisson pour encore plus de gourmandise.
→ Pour plus de gourmandise, vous pouvez également ajouter un glaçage.
→ Ne chargez pas trop les muffins avec trop de pépites de chocolat. Plus vous en mettez, plus vous empêchez le développement.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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