Chocolate and Vanilla Muffins Recipe

Ingredients to make Chocolate and Vanilla Muffins:

1. 110 grams of butter
2. 300 grams of pastry flour
3. 1 dessert spoon of chemical yeast (impeller)
4. 100 grams of brown sugar
5. 70 grams of honey
6. 2 eggs
7. 200 grams of milk
8. 1 dessert spoon of vanilla essence
9. 2 tablespoons of cocoa powder
10. 6 Ferrero Rocher type chocolates
11. 1 handful of dark chocolate flakes

How to make Chocolate Vanilla Muffins:

• To start preparing our muffins, we melt the butter in the microwave (or in a bain-marie) and put it in a large bowl together with the honey and brown sugar. Let rest for a few minutes so that the heat of the butter makes the honey manageable and helps melt the sugar. Stir until a homogeneous mixture is obtained. Add the eggs one by one and mix with each addition.
• Add the milk and beat until integrated. The dough will become very runny, this is normal!
• Finally we gradually add the flour and yeast and mix until we obtain a creamy mixture without lumps. We have two bowls and in each one of them we put half of the mass of the chocolate and vanilla cupcakes. In one of the bowls we put the vanilla essence and in the other the cocoa powder. Mix well, cover and let rest in the fridge.
• Trick: Resting in the refrigerator is not essential, although it is highly recommended if we want them to look like a nice forelock.
• Once the dough has rested, we place paper capsules to make muffins in a muffin tray and pour the dough with cocoa with the help of a piping bag or ice cream spoon at the base of all the capsules. Then we do the same with the vanilla dough and put it on top of the other.
• Next, we remove the paper from the chocolates and place them on the surface of each muffin. We press with the help of a teaspoon and sink them well. I limited myself to leaving them covered and when the chocolates were baked they decided to rise to the surface.
• With the oven preheated to 200 ºC, sprinkle the muffins with chocolates with a handful of dark chocolate flakes and bake them for 15 minutes. We lower the temperature to 180 ºC and continue baking until they are done inside. We check if they are ready by clicking with a wooden skewer or toothpick and turn off the oven when it comes out clean.
• Tip: The time will depend on the size of the capsules, in my case it was almost 25 more minutes but because they are very large capsules.
• We leave the fluffy vanilla muffins in the oven with the door ajar for 10 minutes, remove, remove from the tray and let cool completely on a wire rack. Enjoy your meal!