How to make
Pour the flour, cocoa, powdered sugar, a pinch of salt and baking powder into a bowl. Sift the dry ingredients twice, so that they mix well. If you are in a hurry, you can do this in a blender by blending all of the dry ingredients for 25 seconds.
Beat the eggs into a thick foamy mixture and without stopping the mixer, add the oil, milk and yogurt. Start adding the dry mixture in portions and beat this time at low speed, until a completely homogenous mixture is obtained.
At the end add the chopped or crushed chestnuts and stir.
Distribute the mixture in a muffin cups and place them in a muffin tin.
Bake the autumn muffins at 180 degrees in a preheated oven for 25 minutes.
Optionally, you can serve the chocolate chestnut muffins with chestnut jam and a glass of warm milk.
