Chocolate Muffins just got more chocolatey with this triple chocolate muffin recipe. Enjoy!
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
Pavoni Silicone Muffin Mould
YOU WILL NEED
Combine the flour, Cacao Barry 100% Cocoa Powder, baking powder, sugar and salt together in a large bowl.
In a separate bowl mix the milk and melted butter together.
In another bowl add the oil and whisk in the beaten eggs.
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.
With a rubber spatula, gently fold the Callebaut Dark Chocolate Chunks into the batter. Don't overwork the batter.
Carefully spoon the batter into the muffin mould. Sprinkle the muffins with the Callebaut Dark Baking Drops and transfer to the oven immediately.
Bake 18-20 minutes at 180ºC.
Remove the muffins from the oven and let them cool on a wire rack.