Last Sunday, I had a blogging friend over for an afternoon snack. I went for the simplest and quickest option and made a few muffins. After making vanilla muffins with pink praline chips, I had a sudden craving for praline! What’s more, I had “cubes” of praline in my freezer, handy for making molten centres. I took my pralinoise muffin recipe and made a few adjustments.
They were delicious!!! And the melted praline in the middle, to die for!
Ingredients & preparation
1 component · Full recipe
Muffin Batter
Ingredients
- 2 eggs
- 220 g (7.8 oz) plain flour
- 100 g (3.5 oz) sugar
- 15 cl (5.1 fl oz) milk
- 10 cl (3.4 fl oz) oil
- 125 g (4.4 oz) milk chocolate
- 1 sachet baking powder
- 2 pinches of salt
- 1 teaspoon vanilla extract
- praline paste
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Melt the milk chocolate in a bain-marie.
3
In a large bowl, mix together the flour, baking powder, sugar and salt.
4
In a separate bowl, mix the eggs with the milk, oil and vanilla.
5
Pour the wet mixture over the dry mixture and stir with a spoon, being careful not to overwork the batter.
6
Add the melted milk chocolate and mix quickly.
7
Spoon a little batter into 12 muffin tins lined with paper cases (tip: use an ice cream scoop to portion out the batter — it’s much more practical!). Place a praline cube in the centre of each case. Cover with more batter, filling to 3/4 of the mould.
8
Place in the oven and bake for 15 to 20 minutes.
9
Ideally, freeze small praline cubes the day before — they’re much easier to handle when frozen.
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