How to make
In a large bowl, sift the flour, cocoa, baking powder and a pinch of salt.
In another bowl, briefly beat the egg, yogurt and milk and olive oil with a wire whisk.
Add portions of the dry mixture to the liquid mixture, by mixing with a spoon, until a smooth mixture is obtained.
Add the coarsely ground hazelnuts and homogenize everything well.
Fill 2/3 of paper muffin cups with the mixture.
Put them in a muffin tin and bake your delicious muffins at 360°F (180°C) in a preheated oven for about 12-15 minutes.
Cool the finished cocoa muffins on a wire rack.
Melt the white chocolate in a water bath.
Add a spoonful over each muffin and decorate the chocolate muffins with small chocolate eggs.
