Chocolate Muffins with White Chocolate Glaze and Strawberry Flakes
Ingredients (makes about 12 muffins)
For the chocolate muffin batter:
200 g flour
50 g cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 g sugar
2 eggs
120 ml milk
120 ml oil (or melted butter)
1 teaspoon vanilla extract
100 g dark chocolate (chopped or chocolate chips)
120 ml boiling water
For the glaze:
200 g white chocolate
1 teaspoon coconut oil (for a smoother texture)
For decoration:
Strawberry flakes (freeze-dried strawberries or finely chopped dried strawberries)
Chocolate stars
Instructions
1. Preparing the muffins
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
In a bowl, mix the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs and sugar until light and fluffy.
Add the milk, oil, and vanilla extract, and mix well.
Gradually add the dry ingredients and gently stir until combined.
Fold in the chopped dark chocolate and boiling water. Do not overmix to keep the muffins light.
Divide the batter evenly among the muffin cups (fill about 2/3 full).
Bake for 18-20 minutes. Check with a toothpick—if it comes out clean, the muffins are done.
Let them cool on a wire rack.
2. Preparing the white chocolate glaze
Melt the white chocolate with coconut oil over a double boiler or in the microwave (in 15-second intervals, stirring in between).
Let it cool slightly but remain pourable.
3. Decorating the muffins
Dip the top of each muffin into the melted white chocolate or drizzle it over with a spoon.
Sprinkle with strawberry flakes and chocolate stars.
Let the white chocolate set before serving.