Double Chocolate Muffins
Fudgy chocolate muffins, stogged full of white chocolate bits. What's not to like??
1 Picture
Ingredients
- 125g of unsalted butter, melted (1/2 cup)
- 100g bar of plain chocolate, chopped (I used one bar of Lindt dark chocolate, 70% cocoa solids, about 3 1/2 ounces)
- 225g of plain flour (2 14 cups)
- 1 tsp bicarbonate of soda
- pinch salt
- 40g cocoa powder (not chocolate drink mix, 1/3 cup)
- 175g of golden caster sugar ( scant cup)
- 200g white chocolate chopped (7 ounces)
- 1 medium freerange egg
- 200ml of milk (7 fluid ounces)
- 150g tub of natural yoghurt (2/3 cup)
- 1 tsp vanilla extract
Details
servings 12
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 190*C/375*F/ gas mark 5. LIne a 12 hole muffin tin with paper liners. Set aside.
Place the chocolate and butter into a bowl. Set over simmering water and melt. Make sure the bottom of the bowl doesn't touch the water. Once melted, whisk together and set aside to cool while you do the rest of the recipe.
Whisk together the flour, soda, salt, cocoa powder and sugar in a large bowl. Stir in the choclate bits. Beat together the milk, egg, yogurt and vanilla. Pour both the egg mixture and the chocolate mixture into the flour mixture. Mix up quickly, without over mixing. Spoon into the muffin cases.
Bake for 20 to 25 minutes, until the tops spring back when lightly touched. Remove from the pans and allow to cool on a wire rack. Will keep in an airtight container for up to three days. These freeze well also. To thaw out, pop into the microwave on high for about 10 seconds.
The yoghurt helps to make these really moist. Alternately you can use sour cream.
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