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
125gr sugar
80ml vegetable oil
250ge Greek yogurt
220gr self-rising flour
50gr cocoa powder
1 tsp vanilla extract
caramel or chocolate syrup
paper muffin cups

Step 1
Preheat oven to 175C/fan. Line a muffin tin with paper muffin cups.

Step 2
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.

Step 3
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

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