Chocolate muffins with walnuts
7 servings
60 minutes
Chocolate muffins with walnuts are a true delight for lovers of rich chocolate flavor with nutty notes. This dessert, originating from European cuisine, has become popular due to its airy texture and delicate taste. The muffins are infused with the aroma of cocoa and vanillin, while walnuts add a light crunch. A special feature of this recipe is the unexpected surprise in each muffin: a piece of chocolate that melts pleasantly inside during baking. These muffins pair excellently with morning coffee or evening tea and make a wonderful treat for family gatherings or festive events. Their simplicity in preparation makes them accessible even for novice cooks.
1
Add baking powder to the flour and sift it into a bowl.
- Baking powder: 1 teaspoon
- Wheat flour: 175 g
2
In a separate bowl, whisk the eggs, add melted butter, room temperature milk, sugar and mix thoroughly.
- Chicken egg: 2 pieces
- Butter: 50 g
- Milk: 50 ml
- Fructose: 1.5 tablespoon
3
Make a well in the center of the sifted flour and pour in the prepared mixture, mixing thoroughly until smooth.
- Wheat flour: 175 g
4
Next, break off 4 identical pieces from the chocolate and set them aside. Grate the remaining chocolate on a fine grater.
- Dark chocolate: 150 g
5
Add grated chocolate, cocoa, and vanillin, along with nuts broken into small pieces, to the bowl with the muffin batter we have already prepared. I added the nuts by eye. There shouldn't be too many. Just a small surprise in each muffin that is occasionally found.
- Dark chocolate: 150 g
- Cocoa powder: 2 tablespoons
- Vanillin: 1 teaspoon
- Walnuts: 20 g
6
Pour the mixture into muffin molds (I baked in silicone) to 2/3 of the height and place half a square of reserved chocolate in the center of each muffin (if the pieces are small, use the whole one).
- Dark chocolate: 150 g
7
Bake for 18–20 minutes at 200 degrees. Let cool and serve.