Bitter Chocolate Cream Muffins
6 servings
40 minutes
Creamy muffins with bitter chocolate are an exquisite blend of tenderness and rich flavor. Their roots trace back to Mexican cuisine, where the harmony of sweet and bitter is cherished. The batter, enriched with cream and vanilla yogurt, becomes airy, while a piece of bitter chocolate inside provides unexpected pleasure with every bite. These muffins are perfect for cozy evenings with a cup of coffee or hot chocolate. Their velvety texture and depth of flavor make them not just a dessert but a true gastronomic delight. The simplicity of preparation and refined result turn them into a favorite recipe for both home gatherings and special occasions.
1
Mix flour with baking powder in a bowl.
- Wheat flour: 250 g
- Baking powder (raising agent): 1.5 teaspoon
2
Whisk the eggs with sugar separately, add melted butter, yogurt, and cream (yogurt can be replaced with 170 grams of cream).
- Chicken egg: 1 piece
- Sugar: 170 g
- Butter: 80 g
- Vanilla yoghurt: 170 g
- Cream: 20 g
- Vanilla yoghurt: 170 g
3
Add the flour mixture and vanillin. Pour into silicone molds up to 3/4 full and place a piece of chocolate in the center.
- Wheat flour: 250 g
- Vanillin: to taste
- Dark chocolate: 100 g
4
Bake in the oven at 200 degrees for 15-20 minutes (it takes 17 minutes for me).
5
Let it cool in the molds, then it can be placed on a plate.