This muffin recipe is all about pure indulgence in a paper case. Combining a light cake batter with the crisp texture of pecans and dark bake stable chocolate drops. It is the perfect pick-me-up for breakfast and afternoon teas.

Level:: Easy

12.3 oz

Flour
1.8 oz

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
0.4 oz

Baking powder
3.5 oz

Pecan nuts
4.6 oz

Callebaut Bake Stable Chocolate - Dark Chunks M - 10kg Box

Mix all dry ingredients.

6.0 oz

Milk
2

Whole egg(s)

Add and mix.

5.3 oz

Melted butter
5.3 oz

White sugar candy

Melt the sugar in the butter, add and mix in.

Fill muffin moulds with the mixture (use an ice scoop). Top with a mixture of almonds, sugar and egg whites. Bake off at 210°C during 25 minutes (test: insert a needle in the core of the muffins. It needs to come out dry).