Friday, 17 June 2016


“Chocolate is one of the world’s most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is the go-to treat.” - Marcus Samuelsson

A special treat for the weekend with a recipe given to me by a friend from the US who has lived in Australia for a while. These chocolate muffins are rich and chocolatey and very morish, although I can’t have more than one. They are delicious and filling.

Chocolate Muffins
250 g all-purpose flour
100 g natural cocoa powder, sifted
2.5 tsp baking powder
0.5 tsp baking soda
2 eggs plus 1 egg yolk
250 g granulated sugar
120 mL vegetable oil
370 mL sour cream
1 tbsp vanilla extract
150 g grated cooking chocolate
150 g chocolate chips
sparkling sugar, for tops (optional)

Preheat oven to 190˚C and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin. You may line the muffin tin with paper muffin cups, making removal from tin easier.
In a bowl, mix together the flour, cocoa, baking powder and baking soda. In the bowl of a stand mixer fitted with the whisk attachment begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed. Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the grated chocolate and fold in just until all ingredients are evenly incorporated.
Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with the chocolate chips (and sprinkle with sparkling sugar, if using).
Bake muffins in preheated oven for 10 minutes, and then reduce heat to 175˚C and bake another 5-10 minutes, until a toothpick inserted into the centre of one comes out free of wet batter (it may come out with melted chocolate). Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

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