Muffins with chocolate and berry cream
4 servings
40 minutes
Chocolate muffins with berry cream are an exquisite blend of American baking with refined flavor notes. Historically, muffins originated in England, but their popularity soared in the USA, where they became an essential part of cozy breakfasts and coffee breaks. This muffin variant combines the rich bitterness of dark chocolate with the creamy softness of cream cheese and the refreshing tartness of berries. The cream adds an airy lightness, making the pastry truly festive. They can be served warm for a slight melt of chocolate or chilled as a dessert. An ideal choice for a cozy family tea time or morning coffee on the terrace. These muffins not only delight in taste but also provide aesthetic pleasure with their contrast of colors and aromas.
1
Beat the butter with 100 g of sugar, add 3 eggs, baking soda, and grated chocolate.
- Butter: 100 g
- Sugar: 150 g
- Chicken egg: 4 pieces
- Slaked soda: 1 teaspoon
- Dark chocolate: 100 g
2
Mix everything well and fill the molds halfway.
3
Prepare the cream: beat 50 g of sugar and an egg with a mixer, add cheese and berries, and mix everything carefully with a spoon.
- Sugar: 150 g
- Chicken egg: 4 pieces
- Cottage cheese: 200 g
- Fresh berries: 200 g
4
Put the cream into the molds on the dough - about 1 tablespoon per muffin.
- Cottage cheese: 200 g
- Fresh berries: 200 g
5
Place in a preheated oven at 180 degrees and bake for about 30 minutes.
6
Let cool in molds and remove.