Starbucks-style chocolate muffins

Method

1. Preheat the oven to 220 °C.
2. Mix the flour, cocoa, sugar, bicarbonate, baking powder and salt.
3. In another bowl, beat the eggs with the oil, milk, yoghurt and vanilla.
4. Combine the two mixtures without overmixing and fold in most of the chocolate.
5. Fill the cases almost to the top and scatter the rest of the chocolate over them.
6. Bake for 5 min at 220 °C, then lower to 180 °C for another 15 min without opening the oven: that’s how they get their domed tops.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 90 g	100 g	% IR*	Share
Energy	320 kcal	356 kcal	16 %
Fat	17 g	19 g	24 %
of which saturates	5.8 g	6.4 g	29 %
Carbohydrate	35 g	39 g	13 %
of which sugars	20 g	22 g	22 %
Fibre	2.9 g	3.2 g	—
Protein	5.4 g	6 g	11 %
Salt	0.4 g	0.5 g	7 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos