Chocolate muffins

Chocolate muffins


3 people made this

About this recipe: Use chocolate with at least a 60 percent cocoa content. You can ice the baked muffins and decorate them with chocolate sprinkles for an extra treat.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 100g dark chocolate
  • 125g butter
  • 150g caster sugar
  • 2 eggs, lightly beaten
  • 175g (3/4 cup) sour cream
  • 60 ml (1/4 cup) brandy
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 210g plain flour
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa powder

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 180°C. Line a 12 cup muffin pan and with paper patty cups.
  2. Melt the chocolate and butter in a bowl set over simmering water. Cool. Stir in the sugar, eggs, sour cream, brandy and spices.
  3. Sift remaining ingredients into a bowl. Add chocolate mixture to dry ingredients and stir until just combined.
  4. Fill patty cups two-thirds full. Bake muffins for 20–25 minutes. Place pan on a wire rack; let muffins cool briefly before serving.

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