Chocolate desert rose surprise muffins

It's September 1st so you can turn on your oven now, right? :)

I hope so because I think it's time to bake these chocolate desert rose surprise muffins!

These treats are the chocolate version of my desert rose muffins: they got a slight taste of almonds, a crunchy corn flakes coating and a white chocolate heart.

What's not to love? They are surprisingly delicious!

Check out the recipe below if you want to make them.

INGREDIENTS:

• 1 egg (room temperature)

• 75g all purpose flour

• 75g granulated sugar

• 8g baking powder

• 75g soft butter*

• 15g cocoa powder

• 60g almond flour

• 75g greek yogurt*

• 40g Corn flakes

• white chocolate bars

--- TOPPINGS ---

• confectioners' sugar

DIRECTIONS:

1. Preheat oven to 350°F (180°C) and prepare your muffin tin with 9 paper cups.

2. In a bowl add all purpose flour, almond flour, cocoa powder and baking powder. Mix with a hand whisk and leave it aside.

3. In another bowl whisk together eggs and sugar with the electric mixer until light and foamy (about 2 minutes).

4. Add soft butter and yogurt and keep whisking until creamy.

5. Leave the mixer and add gradually the flour mixture; mix with a rubber spatula until combined.

6. Pour 1 tablespoon of batter in each muffin tin and then insert 1 or 2 small pieces of white chocolate bars in the center.

7. Cover with 1 tablespoon of batter (they need to be only 3/4 full).

8. Sprinkle the surface with corn flakes and bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

9. Let them cool completely before sprinkling with confectioners' sugar and serving.

10. Enjoy :)

RECIPE NOTES:

• You can substitute butter with oil (60g).

• You can substitute greek yogurt with regular yogurt or ricotta cheese or mascarpone.

RECIPE CARD:

If you make it let me know! :)