• Serena Di Sabatino Di Diodoro

Chocolate desert rose surprise muffins

Updated: Apr 13, 2021

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.


  • 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


  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 :)


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

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


If you make it let me know! :)

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