Ruby Chocolate Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These ruby chocolate muffins have become my absolute favorite weekend treat, and I'm so excited to share them with you. The beautiful pink hue comes from ruby chocolate, which contains natural cocoa flavonoids that support heart health. What I love most is how quick and simple they are to make. In just 45 minutes from start to finish, you'll have a dozen gorgeous muffins ready to enjoy with your morning coffee. They're perfect for beginners because there's no fancy technique required, just basic mixing and baking. The ruby chocolate syrup on top adds a professional bakery touch that looks far more complicated than it actually is. Trust me, once you try these, you'll be making them again and again.
Ella x
Ingredients
- 250all-purpose flour
- 150 gsugar
- 100 gruby chocolate chips
- 100 gunsalted butter
- 2 egglarge eggs
- 1 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 50 mlruby chocolate syrup
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.
Tip: Scrape down the sides of the bowl as needed.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the ruby chocolate syrup, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Scrape down the sides of the bowl as needed.
- 5
Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
Tip: Allow the chocolate to cool slightly before folding it into the batter.
- 6
Fold the confectioners' sugar into the batter until just combined.
- 7
Divide the batter evenly among the muffin cups.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tip: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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