Dark Chocolate muffin

Instructions

1. Preheat the oven to 220 °C. (no fan) Prepare a baking tray for 6 muffins. Use baking paper to form paper cones that are higher than the muffin tins, so you can put more of the mixture in each and have higher muffins. If you don't want to do it, fill each form to 2/3. You will get 8-9 pcs; not 6.
2. In a bowl combine the dry ingredients: flour, sugar, cocoa, baking soda and salt. In a separate bowl stir eggs, sour cream, oil, vanilla and milk.
3. Add the wet products to the dry ones and mix until a homogeneous mixture. Do not use a mixer.
4. Set aside a small amount of chocolate drops/pieces to sprinkle on top before baking, and pour the rest into the mixture. Stir again.
5. Fill the muffin tray to 2/3 of the volume, sprinkle with chocolate drops/pieces and bake for 5 minutes at 210 °C without fan. Then reduce the oven temperature to 180 °C and bake for another 20 minutes.

• Servings : 6
• Ready in : 35 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Cakes, Pies and pastry, Dessert, Finger foods, Kids are cooking, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Baking soda, Brown sugar, Cacao, Caw-milk, Crème fraîche, Dark chocolate, Flour, Salt, Sunflower oil, Vanilla