Harlequin muffins
I love muffins, I often make them and besides these I am always looking for something new here. I found these on the internet (unusually they contained several types of sweeteners) and just when I decided to make them I realized that there was something wrong with the recipe .... too much chocolate and missing flour ... I decided to calculate the ingredients myself . They turned out perfect - a little too sweet for my taste, but the children don't think so :-) I named them by name because of the baskets in which I put them and variegated them in combination.
Preparation steps
- Chocolate frosting
- It is best to make the cream before the muffins to set until the muffins are ready to decorate.
- Tear the chocolate into smaller pieces in one bowl. Heat the sweet sour cream to boiling and pour it over the chocolate. Stir slowly several times and add butter while still warm, which will give the cream a shine. Allow the cream to cool completely and squeeze.
- Muffins
- Whisk the eggs with the sugar and honey with a mixer, then add the other wet ingredients and mix a little more. Butter should be soft so that it can combine with other ingredients.
- Cut the chocolate with hazelnuts into smaller pieces, hazelnuts into two or three parts to keep them larger. Mix the dry ingredients and add chopped chocolate.
- Add the dry ingredients to the wet ones and mix lightly by hand to combine everything. Leave the dough to rest for 5-10 minutes.
- Fill the muffin baskets up to two thirds and bake for about 15 minutes in a preheated oven at 150C.
- Remove the roast from the mold and leave to cool.
- Decorate cold muffins with prepared chocolate cream.