Independence Day Chocolate Muffins with Blue and White Sprinkles

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line a muffin pan with paper liners.

   ⚙ Preheating the OvenOvenMuffin tin

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda and salt.

   Bowl
3. 3
   In another bowl, whisk the eggs, oil, milk and vanilla.

   BowlWhisk
4. 4
   Pour the wet mixture into the dry and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Combine only until no dry flour remains: a brief mix keeps muffins soft and moist, and overmixing makes them tough.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Fill the pan cups with batter to ¾ of their height.

   Muffin tin
6. 6
   Bake 18–20 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenMuffin tin

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Let cool on a rack.

   Cooling rack
8. 8
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
9. 9
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
10. 10
    Stir gently from the center outward, until you get a smooth, glossy cream.

    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
11. 11
    Dip the top of each cooled muffin in the ganache, twist and lift, and immediately sprinkle with the sprinkles, before the ganache sets.