A chocolate muffin should look and taste generous, especially when the chocolate flavours come through without overpowering. This muffin recipe is an upgrade of the classic muffin. The addition of a dash of espresso makes it the perfect morning or afternoon pick-me-up. Now, I use 811 in the batter, the espresso centre and the crumble to bring out deep cocoa, fruity notes and real intensity – strong enough to work with coffee and hazelnut, but still easy to love.

Level:: Easy
Makes:: 12-15 portions
Shelf life:: Baked: 48 hours | Freezer: 2 weeks
Conservation:: The muffins batter (raw) can be kept 48 hours in the fridge at 4°C The chocolate centre is kept in the freezer The crumble can be pre-made and kept in freezer

150 g

Whole eggs
330 g

Brown sugar
100 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
300 g

Pasteurized whole milk
105 g

Inverted sugar paste
7 g

Salt
300 g

Pastry flour
7 g

Baking powder
7 g

Baking soda
340 g

Sunflower oil
300 g

Callebaut Dark Chocolate - 811 - 5kg Block

Melt the chocolate at 40°c and add the oil.
In a mixer, combine the eggs, sugar, inverted sugar and salt.
Sieve all powders and add to the first mixture.
Follow with the oil and chocolate mixture.
Add the tempered milk and obtain a smooth paste.
Fill the muffin cups 2/3 full, insert an espresso chocolate centre and cover with muffin batter.
Cover the top completely with hazelnut crumble and bake at 170°c for 18 minutes.

100 g

35% fat cream
11 g

Corn starch
200 g

Espresso coffee, freshly made
15 g

Regular sugar
220 g

Callebaut Dark Chocolate - 811 - 5kg Block

Combine the starch with the sugar.
In a pan, combine the freshly brewed espresso and the cream.
Add the starch mixture and bring to a boil.
Pour over the chocolate, let it melt and give it a stable emulsion.
Pour into silicone molds and freeze.

80 g

Hazelnut powder
100 g

Brown sugar
20 g

Pure hazelnut paste
75 g

Butter 82% fat
100 g

Pastry flour
2 g

Salt
60 g

Callebaut Dark Chocolate - 811 - 5kg Block

In a mixer with the paddle attachment, combine the butter with pistachio paste.
Combine all the powders together and add to the butter.
Mix until crumble and add the chocolate pieces.
Leave it to rest in the fridge for 2 hours.
Pour the mixture on top of the muffins and bake it.