The mini stracciatella muffins are delightful little bites to enjoy after a meal with coffee. Do you know when they serve you a chocolate or a little cookie at a café? Well, serve a mini stracciatella muffin instead. If you make them in paper cups, they will be even cuter. I realized I had run out of them only when I went to prepare the mold. Mini stracciatella muffins because they contain dark chocolate chopped with a knife. Don’t use chocolate chips as you won’t get the stracciatella effect!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these ingredients, I obtained 24 mini muffins, and I had some batter left over. Instead of baking a second batch, I made two regular-sized muffins.
- 1 egg
- 1/3 cup sugar
- 1 cup all-purpose flour
- 6.8 tbsp fresh cream
- 2.7 tbsp rice bran oil (or other seed oil of your choice)
- 2.5 oz dark chocolate
- 1.2 tsp vanilla baking powder
Tools
- 1 Mixer KitchenAid Artisan Mixer
- 1 Mini Muffin Pan
- 1 Cooling Rack
- 1 Cake Tester
Steps
In the bowl of the mixer, work the egg with the sugar, then add the flour, cream, rice oil, and mix well. Finally, add the baking powder. Chop the dark chocolate with a knife and add it to the batter, stirring gently. Divide the mixture into the greased and floured mini muffin pan (you can also use the spray release or paper cups sized for the mold) and bake in a preheated oven at 356 °F for 12/15 minutes. Always do the skewer test before removing the muffins from the oven. Let them cool on a rack before serving.
Notes
Source of the recipe: Fior Fiore in Cucina, February 2024.
