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.
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 ---
Preheat oven to 350°F (180°C) and prepare your muffin tin with 9 paper cups.
In a bowl add all purpose flour, almond flour, cocoa powder and baking powder. Mix with a hand whisk and leave it aside.
In another bowl whisk together eggs and sugar with the electric mixer until light and foamy (about 2 minutes).
Add soft butter and yogurt and keep whisking until creamy.
Leave the mixer and add gradually the flour mixture; mix with a rubber spatula until combined.
Pour 1 tablespoon of batter in each muffin tin and then insert 1 or 2 small pieces of white chocolate bars in the center.
Cover with 1 tablespoon of batter (they need to be only 3/4 full).
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.
Let them cool completely before sprinkling with confectioners' sugar and serving.
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! :)