Chocolate Muffins with a Crispy Crust

Baking and Desserts | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Muffins are best enjoyed the next day. By then, the muffins become very soft and tender.

Ingredients

Wheat Flour - 8.8 oz
Cocoa Powder - 2 spoons
Baking Powder - 1 tablespoon
Salt - ½ spoons
Activated Baking Soda - ½ spoons
Sugar - 6.3 oz
Butter - 3.5 oz
Chicken Egg - 2 pieces
Yogurt powder - 7 fl oz
Bittersweet Chocolate - 7.1 oz

Step by Step guide

Step 1

Break the chocolate into pieces and cut the butter into cubes. Melt the chocolate and butter in a double boiler. Add the sugar, stir, and let it heat for another 3 minutes before removing from the heat. Allow to cool. Once the chocolate-butter mixture has cooled, add the eggs one at a time and mix well. Also add the yogurt and stir to combine.

Step 2

Mix the flour with the baking powder, baking soda, and salt. Add the cocoa powder. Stir thoroughly.

Step 3

Pour the mixture of chocolate, eggs, butter, and yogurt into the flour. Begin to stir from the top down. The flour should become moistened. Once the flour is moist, stop stirring.

Step 4

Preheat the oven to 392°F. Line a muffin tin with paper liners. Now, using a spoon, begin to fill the liners with the batter. If you want a neat dome, the batter should be about half a centimeter below the top of the liners; if you prefer a more voluminous dome, you should mound the batter.

Step 5

Place the muffin tray in the preheated oven and bake for 18–20 minutes. Check for doneness with a toothpick. If the toothpick comes out dry, the muffins are ready.