Double Chocolate Muffins

Ingredients

480g Plain Flour
200g Caster Sugar
2.4g Baking Powder
6g Salt
360g Milk
160g Olive Oil
100g Whole Eggs
2tsp Vanilla Extract (SCF1078)
260g White Compound Coating (SCC6004)
100g Callebaut 811 Crema (SCM290)
25g Honeycomb Granules (SCM426)

Method

Double the chocolate, double the pleasure! Delight your customers with these moreish double chocolate muffins, and watch your display cabinet empty out quicker than you can say "Do you know the muffin man?".

How to Make Double Chocolate Muffins:

Preheat the oven to 190°C (fan)
Mix together the sugar, salt, eggs, oil, milk and vanilla, and set aside
In a separate bowl, mix the flour and baking powder
Pour the wet ingredients into the dry ingredients, and mix well until combined
Add the melted White Compound Coating and mix until dispersed
Spoon into muffin cases until 2/3 full
Bake at 190*C for 18-23 minutes, until golden and a skewer comes out clean
Take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack

Topping

Warm the Callebaut 811 Crema gently in the microwave, for around 10-20 seconds
Transfer into a stand mixer with a whisk attachment, and whip until aerated slightly
Place the crema in a piping bag with a piping nozzle of choice
Pipe onto the cooled, baked muffins, and sprinkle with honeycomb granules

Enjoyed this recipe? Try swapping the honeycomb for Caramel Crunch with Salted Butter, or use W2 Crema and decorate with freeze-dried fruit and popping candy for a fun twist!

Approximate costs

£6.24

Makes 6 Large Muffins

£1.04

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe