Sponged chocolate muffins with rhubarb

These chocolate muffins with rhubarb are a wonderful little cake for all chocolate lovers. The muffins have an intense chocolate flavor, as a large amount of dark chocolate is used in the dough. This gives a consistency that is like a mixture of classic chocolate cake and brownie. They are spongy and light at the same time with a crunchy, tempting top. When the muffins are in the oven, they will rise, but after baking they will collapse and set. Therefore, it is also recommended that you let them cool completely before serving. That way you will get a delicious brownie cake. 

TIP: Also try rhubarb pie or an estimate blondie with white chocolate and rhubarb.

Rhubarb muffins

IN The top of the chocolate muffins features pieces of tart rhubarb, adding a fresh summery twist. Rhubarb is a wonderful ingredient in sweet cuisine. When eaten raw, rhubarb is incredibly tart, but when combined with sweetness, its delicate flavor is enhanced. In these chocolate muffins with rhubarb, the rhubarb is not flavored with sugar before being used in the recipe. It is simply sliced ​​and arranged over the batter before the muffins go into the oven. This way, they become soft and baked, and the rhubarb will soak up some of the sweetness from the muffins.

TIP: Also try estimates rhubarb pie, a simple one rhubarb crumble or raw pickled rhubarb