These chocolate muffins were indeed very moist. Being a chocolate lover, the half-melting dark chocolate inside the warm muffins tasted like paradise to me and the baked white chocolate gave the muffins a nice creamy caramel taste.
These muffins tasted the best when they were freshly baked but we couldn't finish all at one go. Here's a tip to share...we placed our leftover muffins in microwave with high power for 10-15 sec and the warmed muffins were as yummy as the freshly baked one. How do I live in a world without microwave ovens?
I would regard this muffin recipe being one of my best recipes and would love to submit this post to the Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG to pass on this wonderful recipe to all aspiring bakers.
|Check out what's inside these muffins...|
|I love the half-melting chocolate inside these warm muffins...so yummy.|
Here's the recipe from BBC GoodFood 101 Cakes and Bakes (with my modification in blue)
250g plain flour
25g cocoa powder
2tsp baking powder
1/2 tsp bicarbonate of soda (replaced with baking powder)
85g dark chocolate, broken into chunks (I used 70% cocoa solid dark chocolate)
85g white chocolate, broken into chunks
100g milk chocolate, broken into chunks (replaced with 70% cocoa solid dark chocolate)
2 egg, beaten
284ml soured cream (replaced with 320ml thickened cream)
85g light muscovado sugar (replace with brown sugar)
85g butter, melted (replaced with 60g Alfa one Spread, soften - not melted)
Preheat fan forced oven to 180°C.
Grease or line the muffin tin. Combine flour, cocoa, baking powder, bicarbonate of soda and chocolate (I sifted flour, cocoa and baking powder together and add chocolate into the sifted flour mixture).
In a separate bowl, mix together the eggs, soured cream (thickened cream), sugar and butter (I whisk the sugar and Alfa one spread separately first until the sugar dissolves into the mixture, then I add the cream and egg mixture into the sugar mixture gradually). Add the soured cream mixture (thickened cream mixture) to the flour mixture and stir until just combined and the mixture is fairly stiff, but don't overmix.
Spoon the mixture into the holes to generously fill each muffin cup.
Bake for 20 min until well risen. Leave in the tin for 15 min as the mixture is quite tender. Remove from the tin and cool on a wire rack.