Dark chocolate muffins

Name: Dark chocolate muffins
Ingredients: 2 eggs; 200 g sugar; 100 ml grapeseed oil; 200 ml full-fat yogurt; 1 teaspoon vanilla extract; 1 teaspoon rum extract; 2 tablespoons lemon juice; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 180 g flour; 2 heaped tablespoons cocoa powder; 1 teaspoon baking powder; 1/8 teaspoon ground ginger; 1/8 teaspoon salt; 100 g dark chocolate; 125 g raspberries; 140 g blackberries

Dessert - Dark chocolate muffins by Lili L. - Recipia

Raspberries and blackberries sit in the middle of these dark chocolate muffins, baked for 20 minutes at 180°C. The batter with full-fat yogurt, cocoa, citrus zest and chocolate chunks bakes up soft and fluffy, with juicy fruit in the middle and edges that are just lightly baked. I like them slightly warm, while the chocolate chunks are still soft. Prep: 20 minutes. Cook: 20 minutes. Total time: 40 minutes. Servings: 12. Approximately 276 kcal and 5 g protein per serving.

Ingredients

2 eggs
200 g sugar
100 ml grapeseed oil
200 ml full-fat yogurt
1 teaspoon vanilla extract
1 teaspoon rum extract
2 tablespoons lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
180 g flour
2 heaped tablespoons cocoa powder
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon salt
100 g dark chocolate
125 g raspberries
140 g blackberries

Preparation

1. Bring the eggs, yogurt, oil and the other ingredients to room temperature. Beat the eggs with the sugar until foamy, then add the oil, yogurt, vanilla extract, rum extract, lemon juice and zests. 2. Sift the flour with the cocoa powder, baking powder, ground ginger and salt. Fold them into the egg mixture, then add the dark chocolate, cut into small cubes. 3. Preheat the oven to 180°C. Fill the muffin cups halfway with batter, place the raspberries and blackberries in the middle, then cover with batter. 4. Bake for 20 minutes. Check the batter with a toothpick and take the muffins out when the edges are baked, even if the middle still seems soft.

Notes

Choose firm raspberries and blackberries that won't crush when you place them in the middle. If using frozen fruit, thaw it and pat it dry well; any water left behind can thin the batter. The yogurt should be thick, not runny, so the batter doesn't get too soft. I start making them about 40 minutes before the meal, since they don't need any resting time. I serve them with black tea, which goes well with the bitter chocolate. You can use only raspberries or only blackberries, 265 g in total; once cooled, keep them in a container in the fridge for up to 3 days.