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There a few things more satisfying in life than the wafting aroma of freshly baked muffins. These bad boys are packed full of dark chocolate and not to sweet which allows the cocoa flavours to really shine. If you can use the highest quality cocoa you can find because it will make all the difference.
300 grams plain flour
80 grams Dutch cocoa (I used Valhrona)
1 tablespoon baking powder
½ teaspoon baking soda
pinch flaky sea salt
250 grams sugar
100g unsalted butter, melted
1 cup buttermilk, room temp
2 free range eggs
175 grams 70% dark chocolate, chopped into chunks
1 x 12-hole muffin tin lined with muffin cases
Preheat the oven to 200 ℃ bake, not fan bake.
In a large bowl combine the sugar, butter, eggs, buttermilk and whisk until combined. In a separate bowl sift the flour, cocoa, baking powder, and baking soda together, add the salt and whisk to combine. Add the dry ingredients to the wet, fold until incorporated then add in 120 grams of the chopped chocolate, mix through and divide the mixture evenly between the muffin cases and sprinkle with the remaining chocolate.
Bake in the oven for 20 minutes or until a skewer inserted in the centre comes out clean.