Having a sweet tooth runs in my family. From chocolate, to cake, to ice cream (especially ice cream for me), we enjoy it all. My Mother especially LOVES chocolate, so I decided to make a batch of double-chocolate muffins to have on Mother’s Day. This recipe, like the Wimbledon Cake, comes from one of Mary Berry’s recipe books. It’s a great treat to add to a special Mother’s Day breakfast!
Double-Chocolate Muffins
Ingredients
2 large eggs, lightly beaten
½ cup full-fat plain yogurt
½ cup strongly brewed coffee
½ cup milk
1 ¾ cups self-rising flour, sifted
1 cup granulated sugar
¾ cup cocoa powder
Pinch of salt
3 ½ oz (100g) chocolate chips
Melted butter for greasing
Special equipment
12-hole muffin pan
Method
Preheat the oven to 400°F (200°C). Combine the eggs, yogurt, coffee, and milk in a large bowl.
Sift together the flour, sugar, cocoa powder, and salt, and stir into the milk mixture. Mix well. Stir in the chocolate chips.
Butter each cup of the muffin pan, then spoon the muffin mixture, filling the cups almost to the tops.
Bake the muffins for about 10 minutes; reduce the oven temperature to 350°F (180°C), and continue to bake for about 15 minutes until the muffins are golden and firm. Serve warm.
Instead of greasing the cupcake/muffin tin, I used cupcake liners, which makes taking the muffins out easier. Also, I’m not sure how you can tell whether a chocolate mixture is golden. So, I just took the muffins out exactly after 25 minutes in the oven, and they turned out great! If you enjoy these baking posts, look out for a new one every Friday because I’ll be baking a sweet treat every week!
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