Dark chocolate muffin

Created by

  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium
level 1

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.

Recipe components

Callebaut® ingredients

Dark chocolate muffins


Mix all dry ingredients.

  • 170g
  • 2
    whole egg(s)

Add and mix.

  • 150g
    melted butter
  • 150g
    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).