Double Chocolate Muffins

This muffin is so soft, moist and fluffy with tender crumbs. I found this recipe from  "Good Housekeeping" magazine. A perfect muffin to snack on with a glass of cold milk, or for me, a cup of coffee.

Perfectly moist, soft and fluffy, even on the third day!

I'm sharing this with :

Full Plate Thursday at Miz Helen's Country Cottage
Sweet Tooth Friday at Alli n Son
Bake with Bizzy at Bizzy B. Bakes
Sweets For A Saturday at Sweet As Sugar Cookies
Cookbook Sunday at Mom's Sunday Cafe

DOUBLE CHOCOLATE MUFFINS
(adapted from "Good Housekeeping, Christmas Cookbook" December 2010 edition)
125gm (4oz) unsalted butter
100gm (3-1/2oz) plain chocolate
225gm (8oz) plain flour
1 level tsp bicarbonate of soda
40gm (1-1/2oz) cocoa powder
175gm (6oz) golden caster sugar (I use 150gm brown sugar)
200gm (7oz) white chocolate, chopped (I use white choc chips)
1 medium egg
200ml (7fl oz) milk
150gm natural yoghurt
1 tsp vanilla extract

1. Preheat the oven to 190C (170C fan) mark 5. Line a 12-hole muffin tin with paper cases.
2. Melt the butter and plain chocolate in a heatproof bowl over a pan of barely simmering water, making sure the base doesn't touch the water. Mix together very gently and leave to cool a little.
3. Meanwhile, put the flour in a large bowl. Add the bicarbonate of soda, cocoa powder, caster sugar, white chocolate and a pinch of salt. Stir everything together. Put the egg, milk, yoghurt and vanilla extract in a jug and beat together.
4. Pour both the egg mix and the chocolate mix on to the dry ingredients, then roughly fold together. Be careful not to overmix, or the muffins won't rise properly.
5. Divide the batter among the paper cases. Bake for 20-25 minutes until well risen and springy. Take each muffin out of the tin and cool on a wire rack before serving.

If not serving immediately, the muffins will keep in an airtight container for up to three days.

Double Chocolate Muffins 2011-09-03T07:17:00-07:00 Rating: 4.5 Diposkan Oleh: Unknown