Chocolade Muffins met Luchtige Crème Vulling

Chocolate Muffins with Light Cream Filling

Chocolate Muffins with Light Cream Filling
200 g flour
50 g cocoa powder
150 g sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
2 eggs
120 ml sunflower oil
180 ml milk
1 tsp vanilla extract
Airy Cream Filling:
150 g cream cheese
50 g icing sugar
1 tsp vanilla extract
Preheat the oven to 180°C. Place paper muffin cups in a muffin tin.
Sift the flour, cocoa powder, baking powder, baking soda and salt together into a large bowl.
In another bowl, beat the eggs and sugar until fluffy. Gradually add the oil, milk and vanilla extract.
Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not stir too much to maintain a light batter.
Fill each muffin tin about two-thirds full with the batter.
For the cream filling : Mix the cream cheese, icing sugar and vanilla extract into a smooth cream.
Using a spoon, make small amounts of cream and place in the center of each muffin batter.
Add a small amount of batter to cover the cream.
Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the baking tin and then on a rack.
Enjoy these delicious chocolate muffins with a surprising light cream filling!
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