Chocolate muffins

All I want from a cookie, pie, cake and so on, is that lovely, crunchy edge, that everyone in my family is trying to avoid. That being said I've created a recipe that is full of flavor, moist inside and crispy on the outside. Here it is!
 



Ingredients:
300 g flour
50 g cacao powder
200 g sugar
150 g brown sugar
150 g vegetable oil
25 g butter
190 g eggs (4 medium eggs)
75 g freshly made coffee
100 g white chocolate
10 g baking powder
1 pinch of salt
vanilla.

  Put the butter and chocolate in a bowl and pour the hot coffee over. Let it melt for 1 minute and then mix until everything looks like a sauce, or a thin ganache. Separate the yolks from the whites and add them to the sauce along with the oil, vanilla, white and brown sugar. Mix until everything is combined.

Sieve together the cacao powder, flour, baking powder and salt. Whisk the dry ingredients with the wet until well combined, without over mixing the batter. Don't worry if the consistency is slightly thick, because that's how it should supposed to be.

Beat the egg whites until stiff and mix 1/3 into the batter. Fold in the rest of the egg whites with spatula without deflating too much.

With a ladle, because a spoon it's not the best choice, pour the batter into the muffin tin. This goes into a preheated oven at 190 C degrees for 30 - 35 minutes. When the muffins are baked, turn off the heat and let it sit for another 15 minutes with the oven door slinghtly open. This will ensure a moist interior and crispy exterior.

If you want to add an extra touch, swirl some chantilly on top. Enjoy!