Chocolate chip muffins without cocoa and praline filling

An easy, foolproof recipe for chocolate muffins with a praline center.

Ready?

EQUIPMENT

Whisk

INGREDIENTS

150 g flour

35 g unsweetened cocoa powder

1/2 packet La Patelière baking powder

1 pinch of salt

1 egg

100 g sugar

100 g semi-salted butter

120 ml whole milk or fermented milk

150 g La Patelière dark chocolate chunks without cocoa

1 teaspoon La Patelière praline paste (for each muffin)

Top tip

You can add praline grains on top for even more indulgence.

Recipe

Let's get baking!

Sift the flour, baking powder, salt, and unsweetened cocoa powder.
In another bowl, vigorously beat the egg and sugar.
Combine the two mixtures and add the melted butter.
Gradually add the milk.
Add 100g of chunks without cocoa and mix.
Pour half of the mixture into your molds, then add a tablespoon of praline paste to each mold.
Cover with the remaining mixture and sprinkle a few cocoa-free chunks on top.
Bake for 15 to 20 minutes.
When you take them out of the oven, place a few chunks on top so that they melt slightly.

Discover our other ingredients

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Our other recipes

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Brownies with chunks without cocoa

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La Patelière

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For 45 years, we have taken great pleasure in creating delicious, natural, high-quality ingredients in the Gers region of France to help all passionate cooks enjoy baking and the fruits (or cakes!) of their labour!

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