Dark Chocolate Muffins with Hazelnuts and Pistachios
Baking and Desserts | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Dark Chocolate Muffins with Hazelnuts and Pistachios
Ingredients
- 70% Dark Chocolate - 5.6 oz
- Salted Butter - 7 tablespoons
- Hazelnut - 0.6 cups
- Buckwheat Groats - 0.3 cups
- Raw cane sugar - ½ cup
- Chocolate eggs - 3 pieces
- Cream (40%) - 2 tablespoons
- Pistachios - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F. Take a muffin tin and place a paper liner in each cavity.
Step 2
Melt 100 grams of chopped chocolate and butter in a water bath.
Step 3
Meanwhile, in a bowl, beat the eggs with sugar using a mixer until creamy and doubled in volume.
Step 4
Slowly incorporate the melted chocolate into the egg mixture.
Step 5
Then, using a wooden spoon, fold in the ground hazelnuts and buckwheat flour. Mix until smooth.
Step 6
Fill the muffin liners three-quarters full with the batter and bake for 15 minutes until done. Let the muffins cool.
Step 7
For the glaze, melt the remaining chocolate with the cream in a water bath. Slightly cool and spread over the muffins.
Step 8
While the glaze is still soft, sprinkle with ground pistachios. Allow to set.
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