Chocolate Topped Muffins

Ingredients

480g Plain Flour
200g Caster Sugar
24g Baking Powder
6g Salt
360g Milk
160g Olive Oil
100g Whole Eggs
2tsp Vanilla Extract (SCF1078)
260g Callebaut White Coating (SCC1549)
100g Callebaut Milk Coating (SCC1531)

Method

These chocolate-drizzled muffins combine both white and milk coating and vanilla flavouring for a sweet and indulgent baked treat! Ready in no time at all, your bakery display counter will be filled with mouthwatering goodies that your customers won't be able to resist.

How to Make Chocolate Topped Muffins:

Preheat the oven to 190°C (fan)
Mix together the sugar, salt, eggs, oil, milk and vanilla., and set aside
In a separate bowl, mix the flour and baking powder
Pour the wet ingredients into the dry ingredients and mix well until combined
Add the melted Callebaut White Coating, mixing until dispersed
Spoon into muffin cases until 2/3s full
Bake at 190*C for 18-23 minutes, until golden and a skewer comes out clean
Take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack
Once fully cooled, melt the Callebaut Milk Coating (40°C) and pipe on top of the muffins

Enjoyed this recipe? Next time, surprise your customers by sprinkling Callebaut Dark Chocolate Bakestable Chunks in the mixture, or hide a scoop of Bakestable Dulce de Leche in the middle of each muffin!

Approximate costs

£9.84

Makes 6 Large Muffins

£1.64

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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