Double Chocolate Muffins
4 servings
40 minutes
Double chocolate muffins are a true delight for chocolate lovers. Originating as a variation of classic English muffins, this dessert has gained popularity across Europe due to its rich flavor and airy texture. The combination of tender dough with white chocolate chunks and a coating of melted dark chocolate makes it truly exquisite. Muffins are perfect for cozy family tea times, festive tables, or simply as a sweet treat after a long day. Their deep chocolate flavor with subtle vanilla notes shines especially bright when paired with aromatic coffee or fresh milk.
1
Preheat the oven to 200 degrees.
2
Mix the dry ingredients in a separate bowl: flour, cocoa, baking powder, sugar.
- Wheat flour: 80 g
- Cocoa powder: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Cane sugar: 50 g
3
Melt the butter (for example, in the microwave on medium power for a couple of minutes). Whisk the egg, milk, butter with vanilla.
- Butter: 25 g
- Chicken egg: 1 piece
- Milk: 50 ml
- Vanillin: 0.3 teaspoon
4
Combine all ingredients and mix.
5
Chop the white chocolate into cubes and add it to the dough. Mix thoroughly.
- White chocolate: 50 g
6
Place paper (silicone) cups in a 4-muffin pan, fill them 3/4 full with batter, and bake for about 17 minutes until the muffins rise. Leave them in the pan for a few minutes, then transfer to a rack to cool.
7
Melt dark chocolate in a heatproof bowl (either on the stove or at low power in the microwave). Drizzle it over the muffins.
- Dark chocolate: 30 g
