John Myers
Muffins with Chocolate – Hazelnut Crumble …
The perfect muffins with chocolate – hazelnut crumble … recipe with a picture and simple step-by-step instructions.
- 0,5 dice [ 21 g ] Hefe
- 4 gr Sugar
- 125 gr Butter
- 1 pinch Salt
- 425 gr Flour
- 1 Egg
- 50 gr Dark chocolate
- 50 gr Hazelnut kernels
- 2 tbsp Cocoa
- 24 Toffifees
- 1 tbsp Powdered sugar
- 12 Paper baking cases
- 12 The muffin tin
- Mix the yeast with 1 tablespoon of sugar until liquid.
- Melt 50 g butter, remove from heat. Pour in the milk, salt, 350 g flour, 3 tablespoons. Put the sugar and 1 egg in a bowl. Add milk mixture and yeast.
- Knead everything with the dough hook of the food processor to a smooth dough. Cover and let rise in a warm place for about 45 minutes.
- For the crumble, roughly chop the chocolate and melt over a water bath. Chop nuts. Knead 75 g soft butter 75 g flour and 75 g sugar, cocoa, nuts and chocolate to sprinkle.
- Grease the troughs of a muffin tin (12 mm) well. (I use release wax) Knead the dough again, divide it into 12 equal pieces (weighed 60 g each) and shape into balls. Fill with 2 toffifee each and place in the hollows. Spread the crumble on the dough balls. Preheat the oven to 50 degrees, put the muffin tin in for a good 20 minutes and let it rise. Then turn the oven up to 175 degrees (top and bottom heat) or 150 degrees (convection). Do not take out the muffin tin, the yeast dough could collapse. Bake for 20-25 minutes. Let cool down. Put the muffins in the paper cases, dust with powdered sugar and enjoy
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