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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
6

Chocolat
Most muffin recipes come as a fruity option for breakfast. These rich muffins are more a mid-afternoon treat when served warm straight from the oven.

Posted by Octopus Publishing Published See Octopus Publishing's 51 projects » © 2019 Eric Lanlard / Mitchell Beazley · Reproduced with permission.
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  • Step 1

    Preheat the oven to 180ÅãC (fan 160ÅãC)/350ÅãF/
    gas mark 4. Line a 6-hole deep muffin tin with
    paper muffin cases.

  • Step 2

    Gently melt the chocolate and chocolate spread
    together in a heatproof bowl set over a saucepan of
    barely simmering water, making sure the surface
    of the water does not touch the bowl. Leave to cool
    for a few minutes.

  • Step 3

    Sift the flour, baking powder and cocoa powder into
    a large bowl, then stir in the sugar. In a separate bowl,
    beat the eggs, vanilla, oil and milk together using
    an electric hand whisk. When combined, stir in the
    cooled chocolate. Fold the wet ingredients into the dry
    ingredients using a rubber spatula or metal spoon, but
    don’t over-mix. Stir in the chocolate chips.

  • Step 4

    Divide the mixture between the muffin cases, filling
    them three-quarters full, then sprinkle the hazelnuts
    over the tops. Bake in the oven for 20–25 minutes,
    or until a skewer inserted into the centres comes out
    clean. When cooked, transfer to a cooling rack to cool.

    Tip This recipe will make 12 small cakes if you use a
    shallow bun tin.

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