Gooey dark chocolate muffins
A recipe from the Good Food collection.
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- 150 g dark chocolate, chopped
- 125 g butter, chopped
- 1¾ cups (215 g) self-raising flour
- 1/4 teaspoon baking powder
- 1/4 cup (30 g) cocoa powder
- 1/4 cup (55 g) firmly packed soft brown sugar
- 3/4 cup (185 ml) milk
- 2 eggs
- 6 Swiss chocolates with soft chocolate filling
- icing sugar, to dust
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Grease 6 Texas muffin holes. Place the chocolate and butter in a heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate and butter have melted. Remove from the heat.
2. Sift the flour, baking powder and cocoa into a large bowl and stir in the sugar. Make a well in the centre. Place the milk and eggs in a jug, whisk together and pour into the well, then pour in the chocolate mixture. Fold gently until combined—the batter should be lumpy.
3. Divide half the mixture among the muffin holes, top with a chocolate and cover with the remaining batter. Bake for 20 minutes, or until the muffins have come away slightly from the side of the tin. Cool for 10 minutes, then transfer to a wire rack. Dust with icing sugar and serve warm.