Oh So Scrumptious Christmas Muffin 7: Chocolate & Hazel Muffins

 

 

A recipe that I am proud to share in this festive and cheerful holiday time.

 

I don’t know about you, but my family adores chocolate. This is why I have to constantly come up with a new chocolate

creation and chocolate is always on the menu for Christmas time, no matter what happens.

 

If you celebrate this holiday season, I hope you have a wonderful time baking these scrumptious chocolate and hazel treats for your family.

 

Here is what you are going to need for the muffin batter and the icing.

 

 

Ingredients:

 

3.5 oz of dark chocolate (organic if possible and only with at least 65 % cocoa contents)

 

7 tablespoons of lightly salted and softened butter

 

2/3 cup of hazelnut flour (in speciality stores)

 

1/3 cup of buckwheat flour

 

3 fresh farm eggs

 

1/2 cup of blond cane sugar (organic if possible)

 

a bunch of pistachios and hazelnuts (chopped and unsalted green pistachios and chopped hazelnuts for decoration)

 

For the icing on the muffins:

 

2 oz of dark chocolate (organic if possible)

 

2 tablespoons of heavy cream (organic)

 

 

Instructions:

 

Preheat your oven at 350 F.

 

Prepare your muffin cups or use our Oh So Scrumptious reusable muffin molds and set aside. You can find them here: http://answerszone.info/ILike/scrumptiousoozing

 

Next you need a double boiler (or you can replace it by a bowl placed above a pot full of simmering water. Make sure the bowl is not touching the water).

 

Next melt your dark chocolate with the softened butter.

 

Place the sugar and farm eggs in the bowl of a stand mixer.

 

Whisk everything together until the texture shows a light color and until the volume has almost doubled.

 

Next, add the melted dark chocolate while still whisking slowly.

 

Using a wooden spoon mix in the different types of flours.

 

Combine everything until you get a nice homogeneous texture.

 

Lastly fill your muffin cups 3/4 full and bake them for approximately 15 minutes.

 

Let the muffins cool off.

 

 

Preparation of the Icing:

 

To make your melted chocolate icing, make sure to use your double boiler from before again. Melt your chocolate with the heavy cream.

 

Once your icing is done, use a knife and spread a good amount of the liquid icing on each muffin.

 

Sprinkle the muffins with chopped pistachios (which gives this an apetizing touch) and chopped hazelnuts are just bringing out the flavor of the chocolate to a maximum of tasty experience!

 

Let your muffins cool until they are completely cool and the icing is set.