administratorThis chocolate muffin recipe comes from Christophe Felder’s book Pâtisserie. These muffins are fluffy and slightly bittersweet, as they contain only a small amount of sugar. A light fruity note—one raspberry and a small piece of banana—adds a pleasant surprise with every bite. I used fresh raspberries, but the recipe works equally well with frozen ones.
Ingredients (makes 12 muffins)
100 g dark chocolate (50–60% cocoa)
110 g butter
4 eggs
150 g sugar
60 g flour
1 tbsp unsweetened cocoa powder
12 fresh or frozen raspberries
1 banana
For decoration:
100 g dark chocolate (60–70% cocoa)
Instructions
Melt the chocolate and butter together in a bain-marie or in a microwave on low heat.
In a bowl, beat the eggs with sugar until fluffy, then add the melted chocolate and butter. Mix well.
Sift the flour with cocoa powder and gently fold into the chocolate mixture until combined.
Lightly grease and flour a muffin tin. Spoon about 1 tablespoon of batter into the bottom of each cavity. Place 1 raspberry in the center and cover with the remaining batter.
Peel the banana, cut it in half lengthwise, then slice into half-rounds about 0.5 cm thick. Place one banana slice on top of each muffin and gently press it in.
Bake at 210°C for 12 minutes.
Remove muffins from the tin and let cool.
Decoration:
Melt the chocolate for decoration.
Dip the base of each muffin in the melted chocolate for a delicious finish.
These muffins are fluffy, slightly bittersweet, and bursting with fruity surprises—perfect for breakfast, dessert, or an elegant snack!
