Chocolate Muffins with Walnuts
45 min
Under an hour
Knuspr-Küche
Preparation method
Preparation
Ensure all ingredients are at room temperature. Preheat the oven to 170 °C convection. Line a muffin tin with paper liners (approx. 5 cm diameter).
Gently melt the butter and let it cool slightly. Then stir in the honey. Sift the flour together with the baking cocoa and baking powder into a bowl and mix in the salt. Chop the walnuts and the three types of chocolate into small pieces (unless you are using chocolate chips).
Prepare the dough
Beat the eggs together with the sugar for about 5 minutes until a light, thick foamy mixture forms. While continuously stirring, pour in the cooled honey-butter mixture in a thin stream.
Chef's tip
For a particularly intense aroma, you can briefly toast the walnuts in a dry pan before chopping them.
The muffins will stay moist for 2-3 days in an airtight container. They can also be frozen perfectly.
Ingredients
Nutritional values
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240 min
Under an hour
