Friday 12 April 2013

Double-chocolate Muffins Recipe

I've been adding lots of cupcake recipes lately, so it's time I redressed the balance a little and added some classic muffin recipes.

Muffins are how I got into baking seriously in the first place, so I have a soft spot for these slightly sweet, slightly savoury sweetbreads and (apart from a bacon sandwich) they remain one of my favourite breakfast treats.

They're also so quick to make that you can whip-up a batch of muffins almost in the time it takes to brew your coffee.

Double-chocolate Muffins

Serves: 12
Chocolate muffin containing chocolate chips in the batter


2 eggs, lightly beaten
125g (4 oz) plain yoghurt
125ml (1/2 cup) strongly-brewed coffee
125ml (1/2 cup) milk
250g (9 oz) self-raising flour, sifted
250g (9 oz) caster sugar
75g (2 1/2 oz) cocoa powder
pinch of salt
100g (3 1/2 oz) plain chocolate chips


In a large bowl, mix together the eggs, yoghurt, coffee and milk. In a separate bowl, stir together the flour, sugar, cocoa powder and salt. Mix well to combine then pour in the liquid ingredients all at once.

Stir until just mixed (do not over mix) then spoon the batter into the greased or lined wells of a 12-cup muffin tin filling the cups almost to the top.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 15 minutes then reduce the oven temperature to 160ºC (325ºF, Gas Mark 3) and bake for a further 20 minutes, or until the muffins are golden brown and firm to the touch.

Serve warm.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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