Servings: For 6 people
Method : 20 mins
Cooking: 20-25 mins
Keywords: chocolate muffins, chocolate-hazelnut muffins, muffins, La Perruche Cassonade Brown Sugar
Ingredients
- 320g flour
- 100g La Perruche Cassonade Brown Sugar
- 8g of baking powder
- Pinch of table salt
- 150g dark chocolate chips
- 25cl pouring cream
- 7cl groundnut oil
- 3 eggs
- 100g chopped hazelnuts
Instructions
- Preheat the oven to 200°C (gas mark 7).
- Mix the flour, the cassonade, baking powder, salt, chocolate chips and hazelnuts.
- Add the eggs, cream and oil, and mix to a dough without kneading.
- Divide between muffin moulds. Place in the oven for 20–25 minutes, for soft, golden muffins.
Chef's Tips
If you cannot find chocolate chips, roughly chop up couverture chocolate.
Other Muffin Recipe > Apple and Cinnamon Muffins
Or You can customise your own favourite Muffin! Check out the ingredients that may suit you.
Chocolate for baking | Baking Ingredient | Flavour & Aroma | Fruits
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