dsc_00351

Dark muffins

98%

Servings

8

Prep

30 min

Cook

10 min

Vote

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Ingredients

  • 200g Dark chocolate broken into pieces
  • 200g Butter (unsalted)
  • 200g Self-raising white flour (we use Allinson)
  • ¼tsp Baking powder
  • ¼tsp Bicarbonate of soda
  • 2tsp Cocoa powder sieved
  • 150g Unrefined golden caster sugar (we use Billington's)
  • 150ml Sour cream
  • 3 Egg(s) (free range)
  • 2tbsp Icing sugar to decorate (we use Silver Spoon)
  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a 12 hole muffin tin with paper muffin cases.
  2. Put the chocolate and butter in a heatproof bowl. Microwave on medium (500W) for 2 minutes, stir then microwave for a further 2 more minutes until smooth. Alternatively, rest the bowl over a pan of gently simmering water until the ingredients melt.
  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.

 

 dark-muffins-3

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7 Comments

  1. batman logo 2 years ago

    you have a great blog here! would you like to make some invite posts on my blog?

  2. Curci Ilumi 2 years ago

    That muffin is amazing. I loved the chocolate taste. It’s impossible to stop eating them. Thanks!

  3. Jennifer 2 years ago

    I decided to leave a message here on your Dark muffins, I tried this recipe and its amazing.

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