Chocolate muffins for tea

Name: Chocolate muffins for tea
Ingredients: 100 g butter; 100 g fine granulated sugar; 3 eggs; 1 tablespoon cocoa; 1 sachet vanilla; 3 drops almond or rum extract; 50 g all-purpose flour; 50 g milk chocolate; 5 g muffin sprinkles; 50 g white chocolate; 1 tablespoon oil; 5 g decorations for topping

Dessert - Chocolate muffins for tea by Rebeca N. - Recipia

Well-beaten egg whites folded in gradually give chocolate muffins for tea an airy crumb, but one that's denser than that of light coffee muffins. The milk chocolate pieces sit in the middle, while the white glaze and sprinkles give them a sweet finish; the crumb is closer to a dense cake than a very light batter. I chop the milk chocolate into small pieces so it spreads evenly through the middle. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 10 minutes. Total time: 55 minutes. Servings: 12. About 190 kcal and 3 g protein per serving.

Ingredients

100 g butter
100 g fine granulated sugar
3 eggs
1 tablespoon cocoa
1 sachet vanilla
3 drops almond or rum extract
50 g all-purpose flour
50 g milk chocolate
5 g muffin sprinkles
50 g white chocolate
1 tablespoon oil
5 g decorations for topping

Preparation

1. Take the eggs and butter out of the fridge ahead of time so they come to room temperature. Separate the egg whites from the yolks and chop the milk chocolate into small pieces. 2. Mix the softened butter with the sugar and tablespoon of cocoa. Add the egg yolks one at a time. 3. Beat the egg whites with the vanilla until stiff. Gradually fold them into the yolk mixture, then add the almond or rum extract and the flour, making sure no lumps remain. 4. Put the muffin cases in the muffin tin. Add a spoonful of batter to each case, divide the chocolate pieces between them and cover with another spoonful of batter. If you like, sprinkle 5 g of sprinkles on top. 5. Bake at 170°C for 20 minutes, until the tops are set and lightly browned. 6. Leave them to cool for 10 minutes. Melt the white chocolate with the oil in a double boiler, about 5 minutes, until runny, then pour it over the muffins and sprinkle on the remaining decorations.

Notes

Keep the muffins in a sealed container in the fridge for up to 3 days; let the glaze set before stacking them. I serve them with a mug of black tea, which goes well with their denser crumb. Eggs at room temperature are easier to separate, and the whites whip faster than cold ones. The butter should be soft, not melted, so it mixes evenly with the sugar. For the chocolate pieces, choose a bar of milk chocolate rather than tiny chips, which are less noticeable after baking. When they're done, the tops are set, and the crumb is more like a portion of dense chocolate cake than a fluffy loaf cake. You can use a few drops of rum extract instead of almond extract. The muffins contain gluten, eggs and dairy.