Buttermilk Muffins with Chocolate Topping
Ingredients
- For the muffins
- 250 grams Pastry flour
- 1 packet Chocolate pudding powder
- 80 grams ground almonds
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 100 grams sugar
- 125 grams soft butter
- 300 grams Buttermilk
- For the topping
- 12 tsps Apricot jam
- 200 grams dark Couverture
- butter (for greasing the muffin pan)
Preparation steps
Preheat the oven to 180°C (approximately 350°). Grease a muffin tin with butter and place in the freezer.
Combine the flour, pudding mix, ground almonds, baking powder and baking soda in a large bowl.
In a separate bowl, whisk together the eggs, sugar, butter and buttermilk until smooth. Stir the wet ingredients into the dry ingredients and mix until smooth.
Spoon the batter into the prepared muffin tin and bake for 20-25 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool for about 5 minutes before removing from the muffin tin. Cool completely on a wire rack.
Heat the apricot jam with 2 tablespoons of water in a saucepan and brush onto the muffins. Allow to dry.
Melt the dark chocolate in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the tops of the muffins into the melted chocolate and allow to harden.
