About this recipe:There's something wonderful about the combination of salty bacon and chocolate. This recipe combines both in a muffin! They are easy to make and incredibly delicious.
Makes: 24 muffins
12 rashers streaky bacon
250g plain flour
65g unsweetened cocoa powder
400g caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon sea salt
250ml cold, strongly brewed coffee
125ml vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 190 C / Gas 5. Line two 12-hole muffin tins with paper cases. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, stir together the flour, 65g cocoa powder, sugar, bicarbonate of soda, baking powder and salt. Make a well in the centre and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into prepared tins.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins set over a wire rack. When cool, arrange the muffins on a serving serving plate. Ice with your favourite chocolate icing and sprinkle reserved bacon crumbs on top. Dust with additional cocoa powder.