Chocolate muffins with a crispy crust
12 servings
60 minutes
Chocolate muffins with a crispy crust are a true delight for lovers of rich cocoa and soft texture. Their history begins in American cuisine, where muffins became a favorite breakfast and dessert. In this recipe, bitter chocolate combines with delicate yogurt to create a moist, airy structure. The crispy crust is the main highlight: it gives the muffins a special appetizing quality. These muffins are perfect with morning coffee or as a sweet treat at gatherings with friends. The aroma of fresh baking, with hints of cocoa and melted chocolate, fills the home with coziness, and each bite offers true pleasure.
1
Break the chocolate and cut the butter into cubes. Melt the chocolate and butter in a water bath. Add sugar, stir for another 3 minutes, and remove from heat. Cool down. Add eggs one by one to the cooled chocolate-butter mixture and mix well. Also add yogurt and stir.
- Dark chocolate: 200 g
- Butter: 100 g
- Sugar: 180 g
- Chicken egg: 2 pieces
- Yoghurt: 200 ml
2
Mix flour with baking powder, soda, and salt. Add cocoa. Stir thoroughly.
- Wheat flour: 250 g
- Cocoa powder: 2 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
3
Pour the mixture of chocolate, eggs, butter, and yogurt into the flour. Start mixing: top to bottom. The flour should become moist. When the flour is moist, stop mixing.
- Wheat flour: 250 g
4
Preheat the oven to 200 degrees. Place paper liners in the muffin tin. Now, using a spoon, start filling the liners with the mixture. If you want a neat top, the mixture should be half a centimeter below the liners; if you want a fluffy top, pile it up.
5
Place the muffin tray in the preheated oven and bake for 18-20 minutes. Check readiness with a matchstick. If the stick is dry, the muffins are ready.
