Absolute and utter heaven for me is a good chocolate muffin. You can buy them in every supermarket, coffee shop and bakery – yet they are so easy to bake at home! Another favourite of mine is lemon & blueberry but that is for another day. These muffins are beautiful when fresh out of the oven and still warm, or even when they have cooled down and are the day after baking. They are truly irresistible! ❤
I have tried and tested many a muffin recipe, but honestly I believe this one is the best I have found and created – the sponge is so light and fluffy yet chocolatey from all of the chocolate chips. You don’t feel weighed down after eating one as they are that light!
I also sometimes baked these just straight into the muffin tray with no cases so that I can use them as mini desserts with a dollop of chocolate custard for example – utterly scrumptious!
This recipe makes 12 muffins
– 60g dark chocolate
– 75g butter/margarine
– 1 tbsp whole milk
– 200g self raising flour
– 1/2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 85g caster sugar
– 60g light brown sugar
– 1 egg
– 150ml pot of soured cream/natural yoghurt
– 100g white chocolate chips
– 100g milk chocolate chips
– Extra 50g white chocolate to decorate, melted
1) Pre-heat the oven to 190C (170C fan), and line a muffin tray with cases
2) Melt the 60g dark chocolate with the butter and spoonful of milk over a pan of simmering water (bain-marie) or in the microwave on short bursts and mix well. Leave the mixture to one side to cool whilst you get on with the rest of the mixture.
3) Mix both of the sugars, flour, bicarbonate of soda and baking powder into a large bowl. Then, in a separate bowl mix the soured cream with the egg (it may look a bit icky at first, but stick with it – it’ll be worth it)
4) Pour the egg mixture and the chocolate mixture into the dry mix and combine in as little stirs as possible – you don’t want to over mix it! Half way through the mixing, pour in the chocolate chips and combine with the mixture.
5) Spoon the mixture evenly into the cases and bake in the oven for 20 minutes.
6) Leave to cool on a wire rack – I decorate mine with a bit of extra melted chocolate!
Tips and Ideas
You could swap and change the amount of chocolate chips that you use in the mixture but I always think the more the merrier! I have also tried using nuts in the mixture which works well too.
This recipe is a variation on many recipes that I have tried over the years and then mashed together to make the perfect muffin recipe!
ENJOY! P.s. These are INCREDIBLY addictive. You have been warned.