Muffins with tarragon

Preparation. Muffins with tarragon


For chocolate muffins:

  • Flour – 200 g
  • Sugar – 100 g
  • Baking powder – 2 tsp
  • Egg – 1 pc
  • Butter – 45 g
  • Milk – 200 ml
  • Chocolate – 80 g

For berry muffins:

  • Flour – 250 g
  • Sugar – 200 g
  • Baking powder – 2 tsp
  • Salt – ½ tsp
  • Nutmeg – ¼ tsp
  • Egg – 1 pc
  • Vegetable oil – 100 ml
  • Milk – 150 ml
  • Blueberries – 100g
  • Red currants – 100g

For tarragon:

  • Tarragon (tarragon) – 100 g
  • Sugar – 75 g
  • Pear – 2 pcs
  • Carbonated water – 1 liter


Chocolate muffin. Dark chocolate broken into pieces and melt on a steam bath with butter. Cool at room temperature. Mix the flour, sugar, baking powder and baking soda. Then mix the chocolate, milk and egg. Then pour the liquid ingredients into the dry. To have a dense crumb muffins, the dough should be lumpy.

Tip: soda to quench test chocolate. He is considered an acidic ingredient. Strong acid reaction are: chocolate syrup, citrus juice, brown sugar, fruit juices, dairy products.

Candied roll in flour and add to the dough. The finished dough is put in a mold, sprinkle with sugar. Put bake for 18-20 minutes at 205 degrees.

Tip: To muffins went well, a filler is added directly before baking.

Berry muffin. Mix the flour, sugar, baking soda, salt, nutmeg. Next, connect the egg, milk and oil. Pour the liquid ingredients into the dry. Berries, rinse and pat dry, roll in flour. Add the berries to the batter.

Tip: The berries must get into the dough completely dry, otherwise it will not rise.

Fill the molds dough, sprinkle with sugar and put in the oven for 18-20 minutes at 205ºS.

Tarragon. Zablenderite tarragon with sugar. Pour sparkling water, cover with foil and leave for 20 minutes in the refrigerator. Pear perebeyte in a blender. The infusion of tarragon, strain through a sieve and mix with pears. Drink fresh with warm muffins.