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! :)


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