About this recipe:An extra-naughty version of chocolate muffins with a subtle tang of brandy – just right when you need a treat.
125g plain chocolate (with at least 70% cocoa solids), broken into pieces
75g butter, diced
60g icing sugar, sifted
2 tbsp ground almonds
1 tbsp plain flour, sifted
1 tbsp brandy (optional)
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Method Prep:10min › Cook:8min › Ready in:18min
Preheat the oven to 250°C (gas 9). Line a muffin tray with eight paper muffin cases.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (or melt gently in the microwave). Stir well, then remove the bowl from the heat and stir in the butter – it will melt in the warmth of the chocolate.
Break the eggs into a separate clean bowl and whisk them for 3–4 minutes, using an electric hand mixer, until thick and foamy. Stir in the sifted sugar, ground almonds and flour. Now fold in the melted chocolate mixture and the brandy, if using.
Divide the mixture among the paper muffin cases. Bake for 8 minutes or until well risen and firm to the touch.
Lift the muffins out of the tray onto a wire rack and allow to cool. Serve warm.
For double chocolate muffins, push a square of dark chocolate into the centre of each muffin just before baking. You could also stir a handful of raisins into the mixture in step 3.
Altered ingredient amounts.
My family and I love this recipe. I made it a few days ago and managed to grab one before they disappeared! I put in 25g more icing sugar, replaced the almonds with 3 tbsp flour and replaced 80g dark choc with 100g MILK chocolate (after reading the first review) I also put a spoonful of runny homemade blackberry jam between a 'sandwich' of the muffin batter which made them even gooier! Very naughty but very nice! - 28 Sep 2009
What kind of chocolate squares should be used for muffins? does the chocolate in the muffin turn back to a solid when the muffin is cooled? CAN SOMEONE GIVE ME AN IDEA BOUT THIS?? thnx... - 03 Aug 2011