These muffins are very soft and really juicy, with a delicate flavor. You can make them for any special occasion or your weekend breakfast.
Serves: 12 muffins Preparation time: 20′ Cooks in: 25′ Ready in: 45′
12 milk toffees
100gr couverture chocolate, in 12 pieces
2 large eggs
80ml vegetable oil
250ge Greek yogurt
220gr self-rising flour
50gr cocoa powder
1 tsp vanilla extract
caramel or chocolate syrup
paper muffin cups
Preheat oven to 175C/fan. Line a muffin tin with paper muffin cups.
In a large bowl combine flour, sifted cocoa powder and vanilla. In a second bowl whisk eggs with sugar and oil until well combined. Whisk in yogurt. Then combine both mixtures.
Divide the batter evenly among the muffin cups. Push one toffee and one piece of chocolate in the centre of each muffin. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack. Before they cool completely drizzle with caramel or chocolate syrup.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η ελληνική συνταγή: Muffins σοκολάτας γεμιστά με σοκολάτα και καραμέλες γάλακτος