Name: Cocoa Muffins With White Chocolate
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: Twelve muffins
Ingredients: 2 eggs, room temperature; 120 g sugar; 80 ml vegetable oil; 150 ml milk; 200 g all-purpose flour; 40 g unsweetened cocoa powder; 16 g baking powder (1 sachet); 100 g white chocolate, cut into cubes (12 cubes)

Method

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Preheat a conventional/static oven to 180°C (350°F) and line a muffin tin with paper liners.
Cut the white chocolate into 12 cubes and freeze them for 10–15 minutes.
Whisk the eggs and sugar for 2–3 minutes until pale and slightly foamy.
Slowly pour in the oil while whisking, then add the milk and mix well.
Sift together the flour, cocoa powder, and baking powder.
Add the dry ingredients to the wet mixture in batches and mix gently with a spatula until smooth.
Fill each liner halfway with batter, place a frozen white-chocolate cube in the center, then cover with more batter up to 3/4 full.
Bake at 180°C (350°F) for 18–20 minutes, testing with a toothpick inserted on the side, not the centre.
Let the muffins rest 10 minutes in the tin, then transfer to a wire rack and serve slightly warm.

Buon appetito!

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Worth knowing

Freeze the white chocolate cubes for 10–15 minutes to keep the center creamy.
Do not overmix the batter to ensure fluffy muffins.
Insert the toothpick on the side to check doneness so the centre stays gooey.

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Cocoa Muffins With White Chocolate

Ingredients

Wet Ingredients

Dry Ingredients

Filling

Method

Worth knowing

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