Chocolate Crumble Muffins with Rhubarb Recipe

Ingredients

FOR THE CRUMBLE

100g flour
50g sugar
50g cold butter (unsalted)

FOR THE MUFFINS

200g LINDT Excellence 70 %
250g rhubarb
2 eggs
75g icing sugar
200ml milk
100g sunflower oil
A pinch of salt
Seeds of 1 vanilla pod
200g flour
1 tablespoon cocoa powder
1 teaspoon baking powder

PREP TIME 30m	COOK TIME 20m	TOTAL TIME 50m
YIELD 8-10 servings

Instructions

For the crumble, mix the flour, sugar and butter and knead until crumbly. Peel the rhubarb and cut into small pieces.
Place muffin cups into a muffin baking tray. Break the chocolate into small pieces and melt in a bain-marie.Preheat the oven to 180?C. In a large bowl stir together the eggs, sugar, milk, oil, a pinch of salt and the vanilla pod seeds.
Add half the melted chocolate (100g) and stir in well. Mix the flour and baking powder with the cocoa, sieve over the mixture, and then fold in loosely with a large spoon.Put the dough into the muffin cases.
Press the rhubarb pieces into the dough, and then spread over the crumble, before baking in the oven for 20–25 minutes.Allow the baked muffins to cool down before pouring the remaining melted chocolate (100g) over them.
For the crumble, mix the flour, sugar and butter and knead until crumbly. Peel the rhubarb and cut into small pieces. Place muffin cups into a muffin baking tray. Break the chocolate into small pieces and melt in a bain-marie.
Preheat the oven to 180?C. In a large bowl stir together the eggs, sugar, milk, oil, a pinch of salt and the vanilla pod seeds. Add half the melted chocolate (100g) and stir in well. Mix the flour and baking powder with the cocoa, sieve over the mixture, and then fold in loosely with a large spoon.
Put the dough into the muffin cases. Press the rhubarb pieces into the dough, and then spread over the crumble, before baking in the oven for 20–25 minutes.
Allow the baked muffins to cool down before pouring the remaining melted chocolate (100g) over them.