Chocolate heart muffins are always a big hit at my house, like the pumpkin and walnut crumble muffins. The chocolate heart is so delicious and good that it turns the morning into sweet music and gives an extra boost to waking up.
It seems difficult to prepare them, but I assure you it is a simple and quick recipe. What’s better than having breakfast with a soft and fragrant muffin, maybe eating two… just kidding.😊
I recommend making a nice stock, as I do. We like them a lot and they don’t last long at my house. Have you ever wondered what the difference between muffins and cupcakes is? then click here.
Here’s the simple and delicious recipe, and follow me on my Facebook page, my Instagram profile, and join me on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Energy 240.30 (Kcal)
- Carbohydrates 31.94 (g) of which sugars 15.68 (g)
- Proteins 3.99 (g)
- Fat 11.42 (g) of which saturated 7.10 (g)of which unsaturated 4.19 (g)
- Fibers 1.22 (g)
- Sodium 10.40 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Heart Muffins
- 3 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter
- 2 medium eggs (2 medium eggs)
- 1 cup milk (or plant-based beverage)
- 1 packet baking powder
- 1 orange zest (grated)
- 4.2 oz dark chocolate 50%
Tools
- Tray for 18 muffins
- 18 Baking cups (silicone or paper)
Preparing Chocolate Heart Muffins
Preheat the oven to 375°F. In a small bowl, melt the butter using a double boiler or a microwave and let it cool. In a bowl, mix the eggs and milk, then add the cooled butter, stirring with a whisk and set aside.
Next, in a larger bowl, sift the flour and baking powder, add the sugar and grated orange zest.
Then pour the liquid mixture into the dry ingredients and mix well by hand with a whisk, the batter should not have lumps. Place the paper or silicone cups in an 18-muffin tray and fill them halfway with a piping bag without a nozzle.
In the center, place chocolate balls cut in half, without pushing them too far down, then cover with the remaining batter.
Finally, bake in a preheated static oven at 375°F for 25 minutes. Let them cool, then remove from the cups and taste…😊🐾
Susy’s Tip
For the chocolate heart, I used chocolate balls cut in half. Otherwise, you can melt some chocolate, pour it into small molds like those used for homemade chocolates, and let it freeze. This way, it will be solid and won’t sink to the bottom of the muffin.
They are fantastic when warm, so I recommend heating them for a few seconds in the microwave and enjoying them for breakfast.
They are fantastic when warm, so I recommend heating them for a few seconds in the microwave and enjoying them for breakfast.
Storage
You can store them for a couple of days under a cake dome, or freeze them to stock up👍.
