Skip to main content

Incredibly Chocolatey Muffins

Incredible Chocolate Muffins.

These muffins are to die for. This is a recipe I have used quite frequently over the years and they always disappear from the plate very quickly.

Ingredients

225g (9oz) plain flour
25g (1oz) cocoa powder
1 tablespoon baking powder
150g (6oz) dark brown sugar
quarter a teaspoon salt
100g (4oz) butter
100ml (4floz) milk
150g (5oz) thick Greek-style yogurt
1 medium egg
450g (1Ib) mixed dark, milk, and white chocolate, bars cut into chunks (my preference), or chocolate chips

Method

  1. Place a paper muffin case in each hole of a 12 deep-holed muffin tray. Set oven to 170 C, 340 F, gas 3.
  2. Put a sieve over a large mixing bowl, add the flour, cocoa powder, baking powder, sugar and salt. Sift in to bowl.
  3. Put the butter in a small saucepan and melt or melt in the microwave for 20 seconds on full power.
  4. Pour the milk into a large measuring jug. Add the melted butter, yogurt and egg and beat until the mixture is well blended.
  5. Pour the milk mixture onto into the flour mixture and stir to make a smooth, but stiff batter. Lightly stir in the mixed dark, milk and white chocolate. 
  6. Spoon into the muffin cases, filling each one well, so they are heaped up. Bake for 25-30 minutes, until risen well and firm if the tray is gently rocked. Leave to cool slightly. (They can be served either warm or cold). 



Comments

Post a Comment

Popular posts from this blog

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag.  You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients   120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour  few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...
Post a Comment
Read more
Ferrero Rocher, brownie cake. This cake is incredibly rich so you won't need too big a slice. But if you're a fan of Ferrero Rocher's and Nutella, you'll find it hard to resist. Brownie cake 245g/8oz unsalted butter 245g/8oz dark chocolate, 50% cocoa solids 115g/4oz plain flour 60g/2oz cocoa powder 4 large eggs 366g/12oz golden caster sugar 90g/3oz hazelnuts, chopped Decoration 390g/13oz milk chocolate Ferrero Rocher chocolates jar Nutella cocktail sticks 60g/2oz hazelnuts, toasted and chopped Method Preheat oven to 160C/325F, Gas 2, then grease and line two 6" round cake tins. Melt the butter in a saucepan then add the chocolate, stir until melted. Sieve the cocoa powder and flour together, set aside. Using an electric hand whisk, whisk the eggs and sugar together until the mixture is the colour of whipped cream and a trail is left when you pull out the beaters. Add the melted butter and chocolate to the whisked ...
Post a Comment
Read more
  Puddle Pudding Chocolatey, gooey and messy. But it's quick to make. Dollop it into a bowl. Dress it up with a drizzle of double cream, a sprinkle of sieved icing sugar and a strawberry, and your friends and family will think you've taken ages to prepare them a fancy dessert. Serves 4 to 6 Ingredients 2 Medium eggs 75g (3oz) Dark Chocolate, 50% cocoa solids 2 teaspoons instant coffee granules 1 tablespoon cocoa powder 3 tablespoons boiling water 100g (4oz) butter, at room temperature 100g (4oz) soft light brown sugar 100g (4oz) self-raising flour Sauce 25g (1oz) cocoa powder 1 tablespoon boiling water 300ml (10 fl oz) milk 100g (4oz) soft light brown sugar This is an unusual pudding as the cake mixture goes on the bottom and the cocoa flavoured milk sits on top. However, once it is baked the cocoa flavoured milk ends up at the bottom of the sponge as a  thick chocolate custard.  Look out a 1.4 litre (2pt) oval ovenproof baking dish and grease well. Set the oven to 150C, ...
Post a Comment
Read more