{Brownie Muffins} – Muffins Brownie

brownie muffins

There’s no doubt that chocolate is one of my favorite ingredients to bake with ! It feels redundant to claim this all over again – just check out all my posts focusing on chocolate and chocolate desserts! But chocolate truly is one of the most versatile baking ingredients out there – you can bake it, you can freeze it, you can combine it with basically anything you might think of, including bacon. And most of all – (almost) everyone likes it so you can never go wrong with a chocolate dessert. Even more so when that particular dessert is rich and fudgy. Although, to be honest, it doesn’t take a complex chocolate dessert to impress – even simplicity has its charm.

brownie muffins

And it’s simplicity that makes this dessert stand out! You know why?! Because these brownie muffins are packed with chocolate and chocolate saves the day! And because they act like a blank canvas for any topping you might think of, such as ganache, buttercream, icing, melted chocolate, sprinkles, ice cream or chantilly. You can just take this simple, quick, easy recipe and bake it into these delicious, fudgy brownie muffins then decorate them to match your event, your taste, your imagination. How great does that sound?!

I do love recipes that prove to be versatile – if you’re a novice in the kitchen, that’s what you should be looking for – recipes that can be made over and over again in different versions, maybe different decor or another flavor, a different filling or a new color or layering. They’re recipes to keep and pass forward to your children and grand-children!

{Brownie Muffins}
 
Author:
Serves:: 12 muffins
Ingredients:
  • 130g dark chocolate, chopped
  • 180g butter, cubed
  • 130g white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 20g cocoa powder
  • 100g all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
Directions:
  1. Combine the butter and chocolate in a bowl and place over a hot water bath. Cook until they are melted and smooth. Remove from heat and allow to cool down for 10-15 minutes.
  2. Stir in the sugar and mix well then add the eggs, one by one, mixing well after each addition.
  3. Add the vanilla extract and mix.
  4. Sift the flour with cocoa powder, salt, baking soda and baking powder. Fold it into the chocolate mixture.
  5. Spoon the batter in a muffin tin lined with muffin papers.
  6. Bake in the preheated oven at 350F for 15-20 minutes until well risen and set in the center. Don't over bake them as they tend to dry out!
  7. Allow to cool in the tin then serve.

brownie muffins

ROMANIAN

Ca imi place ciocolata nu e o noutate, dar sa va spun si de ce imi place atat de mult. E poate ingredientul cel mai versatil folosit in prajituri – fie ca e pus in blat apoi copt, fie ca e adaugat in crema ori mousse, folosit pentru glazurat sau doar pentru decor, ciocolata nu da gres niciodata. Cred ca un desert ciocolatos nu are nici macar nevoie de complexitate pentru a fi bun – si acest lucru e valabil si pentru aceste muffins cu textura si gust de brownies.

Trebuie sa recunosc ca primul gand cand le-am facut nu a fost tocmai increzator in reteta propriu-zisa, dar m-au surprins intr-un mod foarte placut. Imi place ca au crescut uniform, devenind astfel candidatele ideale pentru a fi decorate cu frisca, crema de unt, crema de vanilie ori de branza, caramel, ciocolata topita sau orice altceva vreti voi. In plus, si textura lor s-a dovedit una cat se poate de interesanta – imaginati-va o crusta usor crocanta, un centru pufos si aromat si un gust intens de ciocolata. Sunt, daca vreti, o foaie alba pe care puteti “desena” voi exact ce va doriti – muffins simple sau cupcakes complexe – reteta se preteaza pentru oricare dintre cele doua.

Ingrediente:

  • 130g ciocolata neagra, tocata
  • 180g unt, cuburi
  • 130g zahar alb
  • 4 oua
  • 1 lingurita extract de vanilie
  • 20g cacao
  • 100g faina alba
  • 1/2 lingurita sare
  • 1/2 lingurita bicarbonat
  • 1/4 lingurita praf de copt

Mod de preparare:

  1. Combinati ciocolata si untul intr-un bol si puneti pe baie de aburi, gatind pana se topesc complet si obtineti un amestec uniform.
  2. Luati de pe foc si lasati sa se raceasca 10-15 minute apoi adaugati zaharul, urmat de oua, unul cate unul.
  3. Incorporati vanilia, urmata de faina, sare, bicarbonat si praf de copt.
  4. Puneti aluatul in 12 forme de muffins tapetate cu hartiute de muffins si coaceti in cuptorul preincalzit la 180C pentru 15-20 minute sau pana cresc frumos si trec testul scobitorii. Evitati sa le coaceti prea mult pentru ca se usuca.
  5. Lasati sa se raceasca in forme apoi pastrati intr-un vas etans.
  6. Sa aveti pofta!

brownie muffins

{Brown Butter Carrot Cupcakes} – Cupcakes cu morcov

brown butter carrot cupcakes

I admit it – I’m in love with brown butter. After using it for the first time in these cookies, I just fell in love with its fragrance and taste and the aroma it adds to baked goods. Also known as beurre noisette, brown butter is not a hard thing to cook – what’s hard is resisting the urge of dipping some bread in it (I’m a “love butter” kind of girl). The roasty, nutty flavor brown butter brings to desserts is well worth the messy stove! The technique itself is pretty straight-forward: heat the butter in a saucepan placed over low to medium heat. As the butter melts, you will notice the milk solids at the bottom of the pan – they are white-ish and liquidy. At this point, if you stop and drain out the clear butter, you get clarified butter. But let’s take it one step further! Keep cooking the butter until the milk solids begin to look golden brown and the butter itself looks clean and golden as well. Keep an eye on it as at this point, since there’s no liquid left in the butter to cook out, the fat tends to burn easily. Another way to know it’s done is to breathe in its distinctive nutty, buttery aroma. At this point, remove the saucepan from the heat and allow it to rest for 10 minutes then pour it in a desired container or use it in your recipe.

brown butter carrot cupcakes

As for the flavors I chose for these cupcakes, here they are: carrots and cinnamon, walnuts and coconut, orange and brown butter and in the batter. The cherry on top is the white chocolate buttercream – this silky goodness was just perfect for this particular flavor combo, although a cream cheese buttercream would work just as good!

{Brown Butter Carrot Cupcakes} - Cupcakes cu morcov
 
Author:
Serves:: 12
Ingredients:
Cupcakes:
  • 50g brown butter
  • 70ml vegetable oil
  • 200g white sugar
  • 100g brown sugar
  • 3 eggs
  • 1 tablespoon grated orange zest
  • 200g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 30g rolled oats
  • 30g shredded coconut
  • 100g walnuts, finely chopped
  • 300g grated carrots
White chocolate buttercream:
  • 4 egg whites
  • 1 pinch salt
  • 200g white sugar
  • 250g butter, softened
  • 150g white chocolate, melted and cooled
  • ½ teaspoon vanilla extract
Directions:
Cupcakes:
  1. Pre-heat your oven to 350F - 180C and line a muffin tin with muffin papers.
  2. Sift the flour, baking soda, baking powder, salt and spices in a bowl.
  3. Combine the sugars and eggs in a bowl and mix with an electric mixer for 2-3 minutes until pale and creamy.
  4. Drizzle in gradually the butter and oil, mixing well. Add the orange zest as well.
  5. Stir in the flour mixture and give it a quick mix just until incorporated.
  6. Add the oats, coconut, walnuts and carrots as well and mix them in with a spatula.
  7. Spoon the batter in your muffin cups and bake for 15-20 minutes until golden brown and fragrant.
  8. Allow the cupcakes to cool down in the pan.
White chocolate buttercream:
  1. Combine the egg whites, salt and sugar in a heatproof bowl and place over a hot water bath, making sure the bowl doesn't touch the boiling water.
  2. Keep over medium heat, stirring all the time with a whisk, until the egg whites are hot and the sugar has dissolved.
  3. Remove the bowl from heat and begin whipping the whites with a mixer until glossy, firm and stiff and the bowl is completely cold. It will take about 10 minutes. Stir in the vanilla as well.
  4. Add the butter, all at once, and mix on low speed for 2-3 minutes. At first it will curdle up, but then it comes back together, don't give up!
  5. Stir in the melted chocolate as well, mixing with a spatula just until incorporated.
  6. Spoon the buttercream in a pastry bag fitted with your favorite nozzle and decorate the cupcakes. Depending on the ype of decoration you make, you may need more or less buttercream than just a batch.

brown butter carrot cupcakesROMANIAN

Trebuie sa recunosc ca de cand am facut prima data beurre noisette, continuu sa-l fac in mod constant, gasindu-i diverse utilizari in retete. Insa gustul lui usor caramelizat se potriveste cu atatea alte ingrediente, incat e greu sa-l ignori, mai ales cand el, de sine statator, e atat de delicios! De aceasta data l-am adaugat intr-un aluat de cupcakes cu morcov, combindandu-l cu portocale, scortisoara si cardamom, condimente a caror substrat merge de minune cu aroma subtila a acestui unt caramelizat.

Tehnica in sine a usoara si partea buna e ca puteti face cantitate mai mare o data si pastra in frigider intr-un borcan exact ca pe orice alt unt. Incepeti prin a topi untul, orice cantitate, intr-un vas pus pe foc mic spre mediu. Pe masura ce se topeste veti observa ca pe fundul vasului incep sa se adune niste resturi, un lichid albicios, ceea ce e normal, untul nu e grasime pura ci mai contine si lapte sau apa. Daca va opriti in acest punct si decantati untul, obtineti unt clarifiat. Insa haideti sa mergem un pas mai departe! Continuati sa gatiti untul – la inceput va fierbe deoarece contine si alte lichide cum spuneam mai sus, dar pe masura ce acestea se evapora, incepe sa sfaraie si sa devina auriu. In momentul in care resturile din unt devin aurii si mirosul de unt e puternic, aduvand usor cu alunele de padure, luati de pe foc. Aveti grija caci in acest punct se arde foarte repede! Lasati cateva minute sa se raceasca apoi folositi in reteta.

Ingrediente:

Cupcakes:

  • 50g unt caramelizat (vedeti mai sus cum se face)
  • 70ml ulei vegetal
  • 200g zahar alb
  • 100g zahar brun
  • 3 oua
  • 1 lingura coaja rasa de portocala
  • 200g faina alba
  • 1 lingurita bicarbonat de sodiu
  • 1/2 lingurita praf de copt
  • 1/2 lingurita sare
  • 1/2 lingurita scortisoara
  • 1/2 lingurita ghimbir macinat
  • 30g fulgi de ovaz
  • 30g nuca de cocos maruntita
  • 100g miez de nuca maruntit
  • 300g morcovi rasi

Crema de unt cu ciocolata alba:

  • 4 albusuri
  • 1 praf de sare
  • 200g zahar alb
  • 1/2 lingurita extract de vanilie
  • 250g unt la temperatura camerei
  • 150g ciocolata alba, topita si racita

Mod de preparare:

Cupcakes:

  1. Preincalziti cuptorul la 180C si tapetati o forma de muffins cu hartiute speciale.
  2. Cerneti faina, sarea, bicarbonatul, praful de copt si condimentele intr-un bol.
  3. Mixati ouale cu cele doua tipuri de zahar pana devin cremoase si deschise la culoare.
  4. Adaugati untul caramelizat si uleiul in fir subtire, mixand bine.
  5. Incorporati amestecul de faina, apoi adaugati celelalte ingrediente, mixand cu o spatula, usor, de jos in sus. Aveti grija sa nu amestecati prea mult, doar pana la incorporare e suficient.
  6. Puneti aluatul in forma pregatita si coaceti 15-20 minute pana devin aurii si trec testul scobitorii.
  7. Lasati sa se raceasca in tava.

Crema de unt cu ciocolata alba:

  1. Combinati albusurile cu zaharul si sarea intr-un bol. Puneti pe baie de aburi si gatiti 3-4 minute pana albusurile devin fierbinti si zaharul e topit complet.
  2. Luati de pe foc si mixati albusurile cu un mixer electric cel putin 10 minute pana bolul se raceste complet si obtineti o bezea ferma si lucioasa. Adaugati vanilia.
  3. Adaugati untul, tot o data, si mixati pana obtineti o crema fina, lucioasa. La inceput se va taia, dar continuati sa mixati pana isi revine.
  4. Adaugati si ciocolata alba si mixati scurt doar pana la incorporare. Puteti face acest pas cu o spatula.
  5. Puneti crema intr-un pos si decorati cupcakes dupa preferinta. In functie de felul decorului, s-ar putea sa aveti nevoie de mai multa sau mai putina crema de unt.
  6. Sa aveti pofta!

brown butter carrot cupcakes

 

{Vegan Chocolate Muffins} – Muffins de post cu ciocolata

vegan chocolate muffins

It’s been a very slow week in the Pastry Workshop kitchen and the only thing I managed to bake.. twice… is these vegan chocolate muffins. They’re incredibly easy to make, perfect for the amount of time I had at my disposal for baking and well, they’re egg free and dairy free because I’m trying to cut down the animal products I’m eating for a few weeks (not very good at it, I have to admit though).

vegan chocolate muffins

I like this recipe because it’s simple, it uses cheap ingredients and can easily be customized by adding coconut, various nuts, citrus zest, vanilla, chocolate chips or various dried fruits. And these vegan chocolate muffins turn out so fluffy and moist that you will be making them again and again!

I’m a cream and butter type of girl, but from time to time I get to make something vegan and when this happens, I like to keep it simple and rely on basic ingredients with an amazing outcome. That was the case with my vegan chocolate mousse cake which was divine and I had to keep making it various times for my family. It was the cake that made me really look at vegan desserts differently and opened my eyes towards eggless and dairy free dessert as a great alternative to the my regular desserts when the time asks for it.

5.0 from 2 reviews
{Vegan Chocolate Muffins}
 
Author:
Serves:: 12 muffins
Ingredients:
  • 210g all-purpose flour
  • 30g cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 150g white sugar
  • 100ml vegetable oil
  • 250ml water
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
Directions:
  1. Preheat your oven to 350F and prepare a muffin tin by lining it with muffin papers.
  2. Combine the dry ingredients in a bowl and mix well. In a different bowl, mix the wet ingredients then pour them over the dry ingredients.
  3. Give it a quick mix just until combined then spoon the batter in your prepared muffin tin.
  4. Bake for 15-20 minutes or until the muffins pass the toothpick test. Ideally, they still need to be slightly moist in the center so try not to bake them more than 20 minutes.
  5. Allow the muffins to cool in the pan before serving.

vegan chocolate muffinsROMANIAN

Intrucat trecem printr-o perioada de post (culinar si sufletesc), vin in intampinarea voastra cu o reteta de muffins de post. E o reteta extrem de simpla, cu ingrediente ieftine si putine, insa delicioasa. Rezultatul, desi nu la fel de fin ca cele facute cu lapte ori unt, face fata cu brio testelor de gust ori textura, fiind intens aromate si foarte umede.

V-as mai recomanda pentru perioada de post acest tort cu mousse de ciocolata , tortul care mi-a intrecut orice asteptari si mi-a deschis usor ochii spre aceasta latura a deserturilor fara unt, oua, frisca ori lapte.

Ingrediente:

  • 210g faina alba
  • 30g cacao
  • 1 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 150g zahar alb
  • 100ml ulei vegetal
  • 250ml apa
  • 1 lingurita extract de vanilie
  • 1/2 lingurita otet de mere

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati o tava de muffins (12 bucati) cu hartiile de muffins preferate.
  2. Combinati ingredientele uscate intr-un bol si amestecati bine.
  3. In alt bol, mixati ingredientele umede impreuna apoi turnati-le peste cele uscate si amestecati cu un tel doar pana la incorporare. Nu insistati cu mixatul ori nu veti mai obtine muffins bine crescute, aerate.
  4. Turnati aluatul in tava pregatita si coaceti pentru 15-20 minute.
  5. Lasati sa se raceasca in tava inainte de servire.

vegan chocolate muffins

{Spiced Pear Muffins} – Muffins cu pere

spiced pear muffins

Prior to these spiced pear muffins (and my most reliable recipe ever – blueberry muffins), I thought muffins rarely deserve to be baked not because they weren’t delicious, but because there are other baked goodies out there that taste much better. But then my little man started school and I realized muffins are my best bet for school snacks because I can add all sort of healthy things to the batter and my son won’t notice (or maybe he’ll be too hungry to care 😛 ). Plus, I always end up with a few fruits that no one would eat anymore. I wasn’t gonna throw away these ripe, juicy pears, right?! Instead, I mixed them up in a batch of these soft, moist, fragrant muffins.. which I made 2 more times ever since in various other fruit combos: pears and peaches and plum and apples. And they were delicious every single time! I think rolled oats, chocolate chips, dried fruits or coconut can be added to the batter as well. The sky is the limit!

{Spiced Pear Muffins}
 
Author:
Serves:: 12 muffins
Ingredients:
  • 160g white sugar
  • 1 egg
  • 80ml vegetable oil (canola or sunflower)
  • 200ml buttermilk
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon five-spice powder
  • 2 ripe pears + 2 tablespoons all-purpose flour
Directions:
  1. Pre-heat your oven to 350F and line 12 muffin cups with paper muffin cases.
  2. Peel the pears and dice them. Sprinkle them with flour to absorb the juices - this prevents them from sinking to the bottom of the muffins as well.
  3. Mix the sugar, oil and egg in bowl with a whisk until thick and pale.
  4. Stir in the buttermilk and mix well.
  5. Sift the flour, baking soda, salt, cinnamon, ginger and five-spice powder in a bowl then incorporate this mix into the batter. Don't over mix, the batter doesn't need to be extra smooth, just incorporated.
  6. Fold in the pears then spoon the batter into each muffin cup.
  7. Bake for 15-20 minutes until the muffins pass the toothpick test and are well risen and golden brown.
  8. Allow to cool in the pan before serving.

ROMANIAN

Nu stiu voi, dar la mine mereu raman 2-3 fructe de care nu se mai atinge nimeni si mi se strange inima cand ma gandesc ca in scurt timp va trebui sa le arunc. Asa ca incerc sa le folosesc in retete care sa le puna in valoare aroma intensa de fruct bine copt. Muffins sunt o varianta super tocmai pentru ca sunt rapide, usor de facut, nu necesita cine stie ce ingrediente speciale si mai si poti adauga tot felul de chestii sanatoase, precum fulgi de nuca de cocos, fructe uscate, nuci, fulgi de ovaz sau le poti transforma intr-un snack/desert usor decadent adaugand ciocolata sau Nutella.

spiced pear muffins

Eu am tendinta sa evit muffins pentru ca, hai sa fim seriosi, exista variante mult mai rafinate decat o mini prajitura indesata cu bucati de fructe. Dar piciul meu a inceput scoala si ma tot gandesc ce sa-i pun in pachetel – un sandvis, o cub de branza, un fruct sau un muffin sunt doar cateva dintre variantele gasite pana acum. Voi ce le mai puneti celor mici in pachetelul de scoala?

Ingrediente:

  • 160g zahar
  • 1 ou
  • 80ml ulei vegetal neutru
  • 200ml lapte batut
  • 250g faina alba
  • 1 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 1/2 lingurita scortisoara
  • 1/4 lingurita ghimbir
  • 1/4 lingurita pudra five-spice
  • 2 pere bine coapte + 2 linguri faina alba

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o tava de muffins (12 cupe) cu hartiute de muffins.
  2. Cerneti faina cu bicarbonatul, sarea, scortisoara, ghimbirul si five-spice.
  3. Curatati perele de coaja si taiati-le in cuburi mici. Pudrati cu faina si dati deoparte.
  4. Mixati zaharul cu oul si uleiul (nu e nevoie de mixer, cu telul e suficient) doar pana obtineti o compozitie groasa, albicioasa. Adaugati laptele batut si amestecati bine.
  5. Incorporati usor amestecul de faina si condimente apoi adaugati perele si amestecati usor cu o spatula.
  6. Puneti cu o lingura aluatul in formele pregatite mai devreme si coaceti 15-20 minute pana prajiturile sunt aurii si bine crescute si trec testul scobitorii.
  7. Lasati sa se raceasca in tava.
  8. Sa aveti pofta!

spiced pear muffins

{Dark Chocolate Orange Crumb Muffins}

dark chocolate orange crumb muffinsRecipe, writing and food photography by Matthew Ivan of Plating Pixels. He shares recipes with ingredients that are easy to find, while still creating rich and flavorful dishes. Each recipe post includes food science and cooking tips that help you learn about cooking. Visit Plating Pixels for more recipes or follow them on Pinterest or Instagram.

What’s your usual morning ritual? I wish mine was as glamorous as enjoying these Dark Chocolate Orange Crumb Muffins with a warm cup of fresh coffee and an intriguing book. Alternately, mine involves editing photos, writing posts, or all things social media related. I do get to enjoy the coffee at least. Then it’s a breakfast smoothie and out the door to my day job.

I like to think these muffins are for those special mornings. The one where you can take the time to simply enjoy the act of enjoying. Weekend mornings are one of my favorite times. It’s the interim between actually getting enough sleep and starting your productive or relaxing day (whichever one it happens to be). Why not savor it with Chocolate Orange Crumb Muffins?

dark chocolate orange crumb muffins

These are easy to prep and use common panty items. What’s that mean? Less time grocery shopping, and more free time. Moist orange, chocolate, and almond flavored muffin with a flaky, crumb topping. This is decadent breakfast at it’s finest. Bite into one and you go from crunchy topping, moist muffin base to smooth melted chocolate bits. Almond extract goes a long way to give rich flavor and compliment the toasted almonds pieces. Store leftovers in a sealed container in fridge (if you do have any left) and heat before serving.

dark chocolate orange crumb muffinsCooking Tips: How to toast almonds

Toasting nuts is simple and highly recommended. Even if a recipe doesn’t call for it, I suggest toasting anyways for extra flavor. Add almonds to a small pan over medium heat. Heat, stirring often, for about 5–7 minutes, until slightly browned and fragrant. Be careful to not overcook. Remove almonds from pan immediately and place in bowl or plate to cool; otherwise the residual heat will continue to cook and burn them.

{Dark Chocolate Orange Crumb Muffins}
 
Prep time:
Cook time:
Total time:
 
Author:
Serves:: 12
Ingredients:
Muffins:
  • 2 eggs, lightly beaten
  • ½ cup 2% milk (125ml)
  • ¼ cup light olive oil (better for baking) (65ml)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon almond extract
  • ½ cup fresh orange juice (125ml)
  • 1 tablespoon grated orange zest
  • 2 cups all-purpose flour (280g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup dark chocolate chips (75g)
Crumb Topping:
  • ½ cup all-purpose flour (70g)
  • ½ cup granulated sugar (100g)
  • ⅓ cup butter, sliced into small pieces (80g)
  • ⅓ cup sliced almonds, toasted (35g)
  • ¼ cup dark chocolate chips (35g)
Directions:
Muffins:
  1. Preheat oven to 400º F. Line muffin pan with twelve regular size muffin cups.
  2. In a medium bowl combine eggs, milk, oil, sugar, almond extract, orange juice and zest. Set aside.
  3. In a large bowl, stir together flour, baking powder and salt. Stir in chocolate chips. Create well in center and add liquid mixture. Still until just combined and moist. Spoon batter (roughly a ¼ cup) into each muffin liner. Do not fill completely to the top.
Crumb Topping:
  1. In a medium bowl combine flour and sugar. With a pastry cutter or your hands, cut butter into mixture until you have a crumb texture. Stir in cooled toasted almonds (see cooking tips above) and chocolate chips.
  2. Evenly sprinkle crumb topping completely over batter in each liner. Press down gently but do not mix. Bake 17–20 minutes, or until a toothpick or knife inserted in center comes out clean. Place muffins on wire rack and serve warm.

dark chocolate orange crumb muffinsROMANIAN

Ingrediente:

Muffins:

  • 2 oua, batute usor
  • 125ml lapte
  • 65ml ulei de masline (sau alt ulei vegetal)
  • 100g zahar
  • 1 lingurita extract de migdale
  • 125ml suc de portocale
  • 1 lingura coaja rasa de portocala
  • 280g faina alba
  • 1 lingura praf de copt
  • 1/2 lingurita sare
  • 75g ciocolata, tocata

Topping:

  • 70g faina alba
  • 100g zahar
  • 80g unt rece, cuburi
  • 35g ciocolata, tocata
  • 35g migdale felii

Mod de preparare:

Muffins:

  1. Preincalziti cuptorul la 200C si tapetati tava de muffins cu hartii speciale (12 bucati).
  2. Intr-un bol, amestecati ouale, laptele, uleiul, zaharul, extractul de migdale, sucul de portocale si coaja. Dati deoparte.
  3. In alt bol, combinati faina, praful de copt si sarea, precum si ciocolata. Faceti o gaura in centru si adaugati amestecul de lichide de mai sus. Amestecati cu o spatula doar pana aluatul e omogen, nu insistati cu amestecatul.
  4. Turnati aluatul in tava pregatita si dati deoparte.

Topping:

  1. Combinati faina si zaharul intr-un bol. Adaugati untul si amestecati cu varfurile degetelor pana obtineti o compozitie nisipoasa.
  2. Adaugati ciocolata si migdalele felii (pentru o aroma mai buna, prajiti usor migdalele inainte de a le folosi)
  3. Puneti toppingul peste muffinsii din tava si coaceti pentru 17-20 minute sau pana trec testul scobitorii.