Here’s an easy and delicious recipe from French pastry chef and YouTube star Ludovic Van Rompu, the 2018 winner of France’s hit TV show Le Meilleur Pâtissier. Ludo includes kefir, a fermented milk drink, as a unique addition for enhanced moisture and flavor. The mixture comes together easily without the need for an electric mixer and, as Ludo states, serves as a better homemade version of Starbucks’ chocolate muffin. I hope you enjoy my translation and adaptation of his recipe.
Makes 12 Muffins
11 tablespoons plus 2 teaspoons (1 stick plus 3½ tablespoons/165 g) unsalted butter
1½ cups plus 1 tablespoon (195 g) all-purpose flour
¾ cup plus 1 tablespoon (95 g) cake flour
½ cup plus 2 tablespoons (50 g) unsweetened Dutch-process cocoa powder, sifted
½ cup (100 g) granulated sugar
¾ cup plus 1 tablespoon (170 g) turbinado sugar, such as Organics brand
2 teaspoons (9 g) baking powder
3 large (150 g) eggs, room temperature
1 teaspoon pure vanilla extract
1 cup plus 3½ tablespoons (300 g) kefir fermented (cultured) milk drink, such as 365 brand, room temperature
6 ounces (165 g) premium dark chocolate chips or chunks, at or near 60% cacao
FOR THE OPTIONAL VANILLA GLAZE
¼ cup (59 g) water
2 tablespoons (28 g) sugar
Pure vanilla extract, to taste
Special equipment
Standard 12-cup cupcake/muffin pan
12 paper “tulip” muffin liners
Disposable pastry bag, at least 24 inches tall (optional but recommended)
Large whisk
Preheat the oven to 400°F (200°C) convection (fan assisted). Set the paper liners in the muffin pan. The paper liners and pan do not need to be greased.
In a saucepan over medium heat on the stovetop, or in a microwave-safe 4-cup glass measure in the microwave, gently melt the butter. Set the melted butter aside to cool until tepid but still liquid.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, cake flour, cocoa, granulated sugar, turbinado sugar, and baking powder.
In a small bowl, thoroughly combine the eggs using a fork. Add the eggs, vanilla, and kefir to the melted butter. Stir to thoroughly combine.
Make a well in the center of the flour mixture. Pour the liquid mixture into the well, thoroughly scraping the sides of the pan or glass measure. Stir using a large whisk to thoroughly combine. The batter will become very thick. Gently tap the whisk on the side of the bowl to remove any batter trapped in the center and stir this into the batter. Do not overmix.
Set aside about 1 ounce (30 g) of the chocolate chips for finishing (about 3 chips per muffin). Add the remaining chocolate chips to the batter and stir to incorporate them.
If using a pastry bag, place the bag in a very tall glass and fold the edges down over the edge of the glass to create a wide opening. Scrape the batter into the bag. Lift up the edges of the bag and shake it up and down in three or four quick movements while holding it at the top so that the batter moves down toward the tip. Tightly twist the top closed to prevent the batter from escaping (use a clip or wrap any excess around your finger to help keep it closed). Pointing the tip up at a slight angle, cut off the tip of the bag using scissors to make an opening about 1¼ inches (3 cm) across, or just large enough to ensure the chips can fit through the hole.
Pipe the batter into each paper liner, just to the height of the pan. Or, use a large spoon to spoon in the batter. For the last muffin, you may have to place the bag flat on the work surface and push the thick batter toward the tip using a bench scraper to have enough.
Distribute the reserved chocolate chips on top of each muffin, pushing them partially down into the batter while still remaining visible. Bake for 16 minutes. The muffins will be tall, puffed, and dull on top. When taken with an instant-read thermometer, their internal temperature will be just below or at 210°F (99°C). Do not overbake them.
Make the optional vanilla syrup glaze. While the muffins are baking, bring the water and sugar to a boil in a small saucepan. Let boil for 1 minute. Let cool, then add the vanilla and stir to combine. Taste to adjust the quantity of vanilla flavor as desired.
Set the pan on a cooling rack. Using a pastry brush, brush the top of each muffin all over with a generous amount of the warm syrup. Let the muffins cool to room temperature in the pan. Store airtight.
Chef Zach’s Notes:
I reduced the quantity of Ludo’s cocoa powder by 2 tablespoons so that the muffins' sweetness was more prominent.
For this recipe, I favor using standard chocolate chips or chunks that are not couverture (high fat). In my five tests to perfect these muffins, I tested both a couverture (Valrhona), 365 brand 67% chunks, and Ghiradelli 60% cacao large chips. I preferred the Ghiradelli chips at 60% cacao for their sweetness and because they held their shape better in the batter when baked, offering a bit of texture when biting into the muffin. Though higher quality than standard chocolate chips, couverture chocolates are more melting and, therefore, tend to melt into the batter more, so I preferred the chips.
I felt the muffins needed a little shine on top, so I added the optional syrup glaze. This was not part of Ludo’s recipe. The syrup gives the tops a darker brown color, a little shine, and a touch of moistness to the tops that are exposed to the high oven temperature.
Baked items such as muffins and loaf cakes are easy to overbake, so be sure to monitor the baking time closely. If you have an instant-read thermometer with a probe, use it to ensure the muffins ate at or just below 210°F (99°C) in the centers when the temperature is taken as soon as they come out of the oven.
The convection bake setting here is Ludo’s original oven setting in his recipe. I did not change this setting, as the high temperature ensures the muffins billow up and bake quickly, limiting their time in the oven to help them stay moist.