Chunky Dark Chocolate Muffins Recipe
Chunky Dark Chocolate Muffins
Flavors of Switzerland
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

Recipe created by Axel Sachem - Callebaut Chocolate Ambassador Belgium

- 350 g (12 oz.) flour
- 50 g (2 oz.) Callebaut cocoa powder
- 10 g (1 Tbsp.) baking powder
- 100 g (3 1/2 oz.) pecans
- 130 g (5 oz.) Callebaut dark chocolate chunks
- 170 g (6 oz.) milk
- 2 whole eggs
- 150 g (5 oz.) butter - melted
- 150 g (5 oz.) white sugar candy

Garnish (optional)
- almonds
- sugar
- whipped egg whites

  1. Mix together all the dry ingredients.
  2. Add the milk and beaten eggs and mix.
  3. Dissolve the sugar in the butter, add to the preparation and mix.
  4. Fill muffin tins with the mixture.
  5. Top with a mixture of almonds, sugar and egg whites.
  6. Bake at 210°C / 425°F during 25 minutes. Test for doneness: insert a skewer into the center of a muffin. It should come out dry. 
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