There’s nothing that a little chocolate can’t fix. The day was really hard and long, so I decided to sweeten up with a quick and easy treat. It’s been a long time since I’ve made muffins, so I didn’t think long about what I was going to make. From this amount I got 16 muffins. They are juicy and hard to stop at just one.

  • 125 g chopped dark chocolate

  • 50 g of butter chopped into pieces

  • 4 eggs

  • 100 g of sugar

  • 120 ml of milk

  • 200 g ground almonds

  • 1 teaspoon cocoa

  • 1 teaspoon baking powder

  • 70 g of finely chopped chocolate or chocolate drops

Melt the butter and 125 g of chocolate in the steamer. Mix the egg yolks with the sugar, add the vanilla paste and milk and mix briefly. Add almonds, cocoa and baking powder. Mix the egg whites in the snow and mix into the mixture. Arrange the mixture in a muffin tin lined with paper baskets, filling approximately 3/4 full. Bake for 20 minutes in an oven preheated to 200°C. Remove from the oven and let the muffins in the mold for 5 minutes, then transfer them to a wire rack to cool completely. I was impatient so I tried one right away – they are tastier when completely cooled.


You've got mmmmail

Sign up today for the hottest baking trends and lifechanging kitchen hacks, fresh from the oven and straight to your inbox each month.

I agree to have my personal information transfered to ConvertKit ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like...

Leave a Reply

Your email address will not be published.