If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: So it's snowing. You wake up and it's still dark. You feel like something decadently naughty, something warm and gooey. But it's morning. Baking a molten chocolate cake might feel appealing but - it's still morning. On these mornings you need these muffins. The large pieces of molten dark chocolate are totally justified paired with apples and whole grains for a perfectly naughty and nice breakfast. —Kristiina K
Makes 6 muffins
grams all purpose flour
grams wholegrain flour
teaspoon baking powder
teaspoon baking soda
piece small egg
grams greek (or plain) yogurt
pieces large Granny Smith apples
grams dark chocolate
- Preheat your oven to 190C / 375F degrees.
- Butter 6 cups out of your muffin tin with generous amount of butter. You might line the tin with paper but I highly suggest going with butter, it tastes better and feels better.
- Measure both of the flours, baking powder, baking soda and salt in one of the small bowls and set aside.
- Measure butter and sugar to the other bowl and using a spoon mush the butter together with the sugar so that they would be incorporated.
- Add the egg and yogurt to your butter and sugar and mix them all together. Don't worry, it won't look perfect or evenly incorporated, it doesn't have to.
- Peel, core and cut the apples into smaller pieces.
- Roughly chop the chocolate, leaving relatively bigger pieces.
- Sieve half of the dry ingredients into the wet ingredients and mix well.
- Now sieve other half of the dry ingredients to the wet ingredients but don't mix yet. Add the apples and the chocolate and barely mix everything together. Just barely, the less you mix the lighter your muffins are. Mixing the other half of flour with apples and chocolate makes sure that you will not over mix your batter.
- Divide your batter between 6 cups of your muffin tin and bake for about 20 minutes or until a cake tester inserted into the center of the muffin comes out clean.
- Leave the muffins to cool for about 10 minutes. Best eaten still slightly warm.
- Enjoy with a cup of cold milk.
- This recipe was entered in the contest for Your Best Breakfast Baked Good