Chocolate crumble muffins

Name: Chocolate crumble muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 50 g + 150 g flour; 1 go. Tsp cocoa; 50 g + 100 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp salt, 50 g + 100 g soft butter; 300 g semi-bitter couverture; 100 g Walnut kernels; 3 Eggs (Gr. M); 2 coated Tsp Baking Powder; 5 tablespoons (50 ml) Milk; 12 or 36 paper baking cups (5 cm Ø at the bottom); 1 small freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

50 g + 150 g flour
1 go. Tsp cocoa
50 g + 100 g sugar
2 packages Vanillin sugar
7-10 Tbsp salt, 50 g + 100 g soft butter
300 g semi-bitter couverture
100 g Walnut kernels
3 Eggs (Gr. M)
2 coated Tsp Baking Powder
5 tablespoons (50 ml) Milk
12 or 36 paper baking cups (5 cm Ø at the bottom)
1 small freezer bag

Directions

1
Place 1 paper baking tray in each of the recesses of a muffin baking tray (for 12 pieces)
2
Mix 50 g flour, cocoa, 50 g sugar, 1 vanillin sugar, 1 pinch of salt and 50 g butter in flakes first with the dough hooks of the hand mixer and then briefly with your hands to form crumbles
3
Coarsely chop the chocolate coating and nuts. Melt 175 g chopped chocolate coating in a hot water bath. Let cool off
4
Cream 100 g butter, 100 g sugar, 1 vanillin sugar and 1 pinch of salt. Gradually stir in liquid chocolate coating, then eggs one by one. Mix 150 g flour and baking powder, alternating with the milk and stir in briefly. Fold in chopped nuts and 75 g chopped couverture
5
Fill the dough into the paper cups. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down
6
Melt 50 g chopped chocolate coating in a hot water bath. Pour into a freezer bag, cut off a small corner. Decorate muffins with it in strips. Leave to dry