Very chocolaty muffins
Makes: 6
Prep time: 10 minsTotal time: 
Photograph by Jon Ashford
Very chocolaty muffins
Makes: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
640Kcal
Fat
41gr
Saturates
25gr
Carbs
58gr
Sugars
35gr
Fibre
3gr
Protein
10gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g dark chocolate (about 50% cocoa solids)
- 1 x 150ml carton double cream
- 75g unsalted butter, in pieces
- 125g milk chocolate
- 50ml semi-skimmed milk
- 50g dark muscovado sugar
- 2 large eggs
- 175g plain flour
- 2 tbsp cocoa powder
- 1 tbsp baking powder
- a pinch of ground cinnamon
Step by step
- Chop 75g of the dark chocolate into small pieces. Put in a bowl with 40ml (3 tablespoons) of the cream, set over a pan of barely simmering water and stir to melt. Tip into a plastic box, cover and chill in the freezer for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter; cool slightly.
- Roughly chop the rest of the dark chocolate and the milk chocolate. In a large mixing bowl, whisk together the rest of the cream, the milk, sugar, eggs and melted butter.
- Sift in the flour, cocoa, baking powder and cinnamon. Add a pinch of salt and the chopped chocolate; fold gently to combine.
- Divide half the mixture between 6 tulip muffin cases in a muffin tin. Add 1 teaspoon of the chilled chocolate to the middle of each one. Top with the rest of the mixture.
- Bake for 20 minutes. Set aside for 20 minutes, then eat while warm and gooey.
