Monday, May 10, 2010

Dark chocolate muffins

These are a great treat.  Using dark chocolate gives a real depth of flavour that chocolate chips and cocoa just can't achieve.

Makes 12 muffins
250g block of dark (bittersweet) chocolate120g butter
300g all purpose flour
100g brown sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup buttermilk (or soured milk*)
1 tsp vanilla extract

Preheat oven to 180C (350F) and line muffin tin(s) with paper liners.

Add butter to a small saucepan, and melt on a medium heat.  When the butter melts and starts to bubble, remove from heat and add 150g of chocolate (break into pieces first).

Stir with a wooden spoon or spatula while the chocolate melts.  Resist the urge to eat the resulting smooth, chocolately goodness with a spoon.

Set aside to cool slightly.

Take the remainder of the chocolate (by my reckoning there should be 100g left.  Try not to eat it!), and roughly chop with a large knife.  Other than flavour, this is better than using chocolate chips because you'll get variation in your muffins: small shards of chocolate add even flavour to the mix, while the bigger pieces give you a good hit of chocolate every now and then!

In a large mixing bowl, mix flour, sugar, baking powder and salt with a whisk (to keep it light).  Next time I make these, I'll add a tablespoon of cocoa for an extra hit, and to give more depth of colour.  Feel free to beat me to it and let me know how you get on!
Make a well in the centre, and add eggs, buttermilk and vanilla.  Fold together until almost smooth.  Stir in the melted chocolate mixture until evenly distributed, then the chopped chocolate.

Transfer to muffin pans with a big spoon.  I fill almost to the top, as these don't rise a lot (and the papers I use are tall and very forgiving!)

Bake for 20 minutes, or until the tops bounce back when lightly pressed.

Eat these while they're still warm.  Divine.

* If you don't have buttermilk, make your own soured milk as a substitute.  To make 1 cup, pour 1 tsp of white vinegar into a measuring jug, and top up to 1 cup.  Set aside for 10 minutes to sour before using.


  1. Nah, totally cheated and bought pre-made cases. HUGE time saver, keeps my bakeware nice, reduces cleaning, and really convenient for taking to afternoon teas, as you don't get buttery fingers from holding the muffins..