La Mozzarella In Carrozza

Chocolate muffins of California Bakery

La Mozzarella In Carrozza - Chocolate muffins of California Bakery
Chocolate muffins of California Bakery: Delicious treats that will melt in your mouth. Recipe from the book California Bakery. I dolci dell'America.

Yields: 12 Muffins   Cooking Time: 20Min   Diff: Easy
- 200g all purpose Flour
- 200g Sugar
- 120g Dark Chocolate (70%)
- 70g Unsalted Butter
- 2 Eggs
- 180ml Milk
- 1/2 Teaspoon/s Vanilla Extract
- 200g Chocolate chips
- 5g Baking powder
- 2g Salt


Chocolate, my love. Dark chocolate, of course, the one with its unique flavour. I love it alone or as an ingredient of a recipe. Here, you can find it both in the dough of these muffins both in the form of chocolate chips. Simply irresistible!


- Preheat the oven to 200. In the meantime, heat the chocolate and the butter till they're melted.

- Put the dry ingredients (flour, sugar, baking powder and salt) together and mix them up.

- Into another bowl whisk the egg, vanilla and the milk.

- Stir in the mixture of chocolate and butter and then the dry ingredients *.

- Fold in chocolate chips ** you dusted before with the flour.

- Divide the batter between the muffins cup and bake them for about 15 min, when a toothpick inserted into the middle comes out clean. Let them cool before serving.

* Don't over mix the batter if you want a fluffy result!

** Flour dusted chocolate chips don't fall on the muffin base during the cooking. If you prefer you can put them into the freezer before using them.