Triple Chocolate Chunk Muffins
Makes 11 muffins
Ingredients
250g/9oz plain flour
25g/1oz cocoa powder
2 tsp baking powder
½ tsp bicarbonate of soda
85g/3oz each dark and white chocolate, broken into chunks
100g/4oz milk chocolate, broken into chunks
2 eggs, beaten
284ml carton soured cream - (In reality, soured cream comes in 300ml tubs. Take a tbsp of it out and you should have roughly 285ml left.)
85g/3oz butter, melted
How-to
1. Preheat the oven to 200C/Gas 6/fan oven 190C. Butter 11 holes of a muffin tin. (Or make life easier for yourself and use muffin cases.)
2. In a large bowl, combine the flour, cocoa, baking powder, bicarbonate of soda and chocolate, In a separate bowl, mix together the eggs, soured cream, sugar and melted butter.
3. Add the soured cream mixture to the flour mixture and sitr until just combined and the mixture is fairly stiff, but don't overmix. Spoon the mixture into the holes to generously fill.
4. Bake for 20 minutes until well risen. Leave in the tins for about 15 minutes as the mixture is quite tender. Remove from the tins. Enjoy while warm or leave to cool on a wire rack.
If anyone has any good chocolate muffin recipes or tips to improve this one, do share.
they look lovely but it's always a shame when they don't taste how you want :(
ReplyDeleteDefinately! I hate spending time preparing/baking/waiting for the thing to cool enough to eat and then it doesn't taste amazing. Such an anti-climax!
ReplyDelete