All-Chocolate Muffins

Ingredients

• 250 g T45 Flour (Sift to avoid lumps)
• 30 g Unsweetened cocoa powder (Use unsweetened cocoa for an intense chocolate flavor)
• 100 g White sugar
• 100 g Brown sugar (Adds a caramelized note)
• 10 g Baking powder (One 10 g sachet)
• 100 g Unsalted butter (Cut into large cubes to ease melting)
• 3 Eggs (Whole, at room temperature)
• 5 ml Vanilla extract (About 1 teaspoon)
• 150 ml Fermented milk (From the yogurt/liquid cream aisle; adds moistness)
• 80 g Dark chocolate chunks (Reserve 30‑40 g to sprinkle on top)

Instructions

1. Melt the butter

   Cut the unsalted butter into large cubes and melt it in a saucepan over medium heat until completely liquid.

   Time: PT5M

2. Let the melted butter cool

   Remove the saucepan from the heat and pour the melted butter into a small bowl. Let it cool to room temperature.

   Time: PT5M

3. Mix the dry ingredients

   In a large bowl, combine the flour, cocoa powder, white sugar, brown sugar and baking powder. Whisk until you have a smooth, lump‑free mixture.

   Time: PT5M

4. Prepare the wet ingredients

   In a second bowl, beat the three whole eggs. Add the cooled melted butter, vanilla extract and fermented milk, then mix well.

   Time: PT5M

5. Incorporate the liquids into the dry

   Make a well in the center of the dry mixture and gradually pour in the liquid mixture while whisking gently until you obtain a homogeneous batter.

   Time: PT5M

6. Add the chocolate chunks

   Fold the dark chocolate chunks into the batter, lightly coating them with the spatula.

   Time: PT2M

7. Fill the muffin tins

   Place the paper liners in the muffin tin cavities. Using a tablespoon or a piping bag, fill each liner two‑thirds full.

   Time: PT5M

8. Sprinkle the top

   Dust the reserved chocolate pieces over the top of each muffin.

   Time: PT1M

9. Bake

   Preheat the oven to 200 °C (fan‑assisted). Bake the muffins and cook for 20 minutes, until they are well risen and the tops are lightly golden.

   Time: PT30M

   Temperature: 200°C

10. Cool

    Let the muffins rest for 5 minutes in the tin, then unmold them onto a rack and let them cool completely at room temperature before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g