- Serena Di Sabatino
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:
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.
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! :)
