The RINGO AND CHOCOLATE MUFFINS are soft, indulgent treats, perfect to enjoy with a cup of milk, coffee or hot chocolate. This recipe combines the softness of the batter with the intense taste of chocolate, and a crunchy center provided by Ringo cookies. They are perfect for those who love contrasts in texture and the unmistakable flavor of these iconic cookies paired with the sweetness of chocolate.
As you will see, they are really easy to make — you don’t even need an electric mixer — and you can prepare them together with your children; rest assured they will have lots of fun getting hands-on.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 7 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 Ringo cookies
- 3/4 cup All-purpose flour
- 1 egg (medium)
- 1/3 + 1 tbsp cup Milk
- 6 tbsp Sugar
- 1 3/4 tbsp Sunflower oil
- 3 tbsp Unsweetened cocoa powder
- 1 1/2 tsp Baking powder
- 1 tsp Vanilla extract
- 2 oz Dark chocolate
For the ringo and chocolate muffins you will need
- 2 Bowls
- 7 Paper liners
- 1 Whisk
- 1 Small bowl
- 1 Sieve
Preparation – ringo and chocolate muffins
First of all, to prepare these original and tasty RINGO AND CHOCOLATE MUFFINS, get two bowls.
In one bowl put all the liquids: the egg, the milk, the sunflower oil and the vanilla extract. Mix everything with a whisk and set aside.
In the other bowl put the dry ingredients: the flour, sugar, baking powder and cocoa sifted together. Then combine them with a spoon.Meanwhile, melt the chocolate in a bain-marie.
Pour the liquids into the bowl with the dry ingredients and mix well. Add the melted chocolate as well, leaving just a few teaspoons aside, and incorporate it.
Take one cookie, cover the surface with half a teaspoon of the reserved chocolate and close with another cookie.Pour the chocolate batter over them until the cookies are completely covered.
Bake in a preheated conventional (static) oven at 356°F for about 20 minutes. Check the cooking with the classic toothpick test.
Remove the ringo and chocolate muffins from the oven and let them cool completely before enjoying.
Storage
Store the muffins in an airtight container or under a cake dome.
Keep them in a cool, dry place, away from heat sources and humidity.
