Chocolate Muffins

Chef Bertrand Le Gallic
Servings

12

Prep Time

20 minutes

Cook Time

18-20 minutes

Category

Desserts

Chocolate Muffins just got more chocolatey with this triple chocolate muffin recipe. Enjoy!

Ingredients

    Chocolate Muffins

    • 300 gr plain flour
    • 75 gr Cacao Barry 100% Cocoa Powder
    • 150 gr caster sugar
    • 14.4 gr baking powder
    • 3 gr salt
    • 300 gr whole milk
    • 2 large eggs, beaten
    • 30 gr butter, melted
    • 73 gr vegetable oil
    • 140 gr  Callebaut Dark Baking Chocolate Chunks
    • 170 gr Callebaut Dark Chocolate Baking Drops for sprinkling

    YOU WILL NEED

    • Pavoni Silicone Muffin Mould

    Directions

    1. Combine the flour, Cacao Barry 100% Cocoa Powder, baking powder, sugar and salt together in a large bowl.
    2. In a separate bowl mix the milk and melted butter together.
    3. In another bowl add the oil and whisk in the beaten eggs.
    4. Add the liquid ingredients to the dry ones and mix rapidly. Make sure this process is done quickly as the the baking powder has been activated by the liquid.
    5. With a rubber spatula, gently fold the Callebaut Dark Chocolate Chunks into the batter. Don't overwork the batter.
    6. Carefully spoon the batter into the muffin mould. Sprinkle the muffins with the Callebaut Dark Baking Drops and transfer to the oven immediately.
    7. Bake 18-20 minutes at 180ºC. 
    8. Remove the muffins from the oven and let them cool on a wire rack.