These muffins are delicious. The cinnamon gives a special touch to these already decadent chocolate cuties and the white chocolate cover is out of this world. So, you have to try these at home, believe me you won’t be disappointed.
- 200 g flour
- 25 g cocoa powder and a little more for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 115 g brown sugar
- 125 g chopped white chocolate plus 60 g for melting
- 2 large eggs
- 100 ml sunflower or peanut oil
- 200 ml milk
Line a muffin pan with paper liners. Preheat the oven to 200 ºC (392 ºF).
Put the eggs and oil in another bowl and beat until foamy, pour the milk slowly, stirring constantly. Incorporate the flour mixture and mix everything well. Divide the dough among the paper liners, filling them only three quarters. Bake the muffins for 20 minutes or until the dough has risen and is fluffy. Take them out of the oven and let cool in the pan a few minutes before placing on a wire rack to cool completely.
Place the remaining white chocolate in a bowl and melt in a Bain Marie. Pour over the muffins, and then sprinkle with cocoa.
Translated from Muffins, magdalenas y otros pastelitos