My now following recipe Muffins with Chocolate is something for little and big mouths. The chocolate muffins are filled with chocolate pieces and taste delicious. Freshly baked and served with whipped cream the chocolate fans will cheer.
You can control the chocolate taste with more or less cocoa and pieces of chocolate. Use dark or milk chocolate to taste. The higher the quality of the chocolate, the better the muffin.
For the preparation I recommend the use of a muffin tin and muffin paper moulds. This way the muffins can be easily loosened and get the desired shape.
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80mlmilk or soy milkI also like to use almond or oat milk.
60gdark cocoa powderI like very dark and oily Dutch cocoa.
Preheat oven at 190°C hot air. Cover the muffin tray with paper moulds.
Beat eggs with sugar and vanilla sugar for 4 minutes.
Add the soft butter, cocoa powder, sieved flour, baking powder, baking soda and salt and mix for 2 minutes.
Pour the dough into the muffin cups. Break the chocolate into pieces the size of thumbnails and place the chocolate pieces in the middle of the dough and bake for 20 minutes.
Remove the chocolate muffins from the mould, leave to cool on a plate or tray and arrange as desired. Combine the muffins with blueberries, raspberries and strawberries. In winter you can serve an orange salad with the small cakes.
2. Chocolate Muffin Tips
Add fresh whipped cream to the muffins.
Alternatively, crown your muffin with a frosting or topping of 150g Nutella, 130g hardened coconut fat, 100g whipped cream and 50g icing sugar.