Mich Turner
Dark Chocolate Muffins

Dark Chocolate Muffins

Dark indulgent treats. Dust with icing sugar for a professional finish.

Preparation Time 10 minutes
Baking Time 18 minutes
Portions Makes 12
Skill Level Easy
Average Rating 5 stars
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Dark Chocolate Muffins Ingredients

200 grams bar of dark chocolate broken Into squares
200 grams Unsalted Butter Cubed
200 grams Wholemeal Self Raising Flour (Allinson) Wholemeal Self Raising Flour (Allinson)
0.25 tsp Baking Powder
0.25 tsp Bicarbonate Of Soda
2 tbsp Cocoa Powder Sieved
150 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
150 ml Soured Cream
3 Happy Eggs Medium Happy Eggs
2 tbsp Billington's Golden Icing Sugar To decorate
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How to make Dark Chocolate Muffins

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  1. Heat the oven to 180C (fan 160C, gas 4). Line a 12 hole muffin tin with paper muffin cases. Put the chocolate and butter in a heatproof bowl.
  2. Microwave on medium (500W) for 2 minutes, stir and microwave for 2 more minutes until smooth. (Alternatively, rest the bowl over a pan of gently simmering water).
  3. Stir together the flour, baking powder, bicarbonate of soda, cocoa powder and golden caster sugar in a large bowl.
  4. In a jug, lightly mix together the soured cream and eggs. Pour into the dry ingredients with the melted chocolate mixture. Mix together until just combined.
  5. Divide the mixture between the prepared paper cases and bake the muffins for 18 minutes until risen and firm. Cut a heart shape out of a piece of paper, rest paper over a muffin and dust with sieved icing sugar.
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Reviews

Read all reviews (2) | Average rating: 5 stars

"Best muffins, huge success, perfect"

10-11-2010 | Author: lucye | 5 stars

"it is awesome!!!"

13-12-2010 | Author: abdullah khan | 5 stars

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