For my Wild Blackberry and Vanilla cupcakes I brought some buttermilk, and as I didn’t use it all I thought I would try out one of the recipes in my current favourite muffin recipe book. I really like making muffins, you don’t have to grease the tin – just use paper cases, you end up with 12 individual portable muffins to eat and you can either dress them up with icing or leave them plain.
Malted Chocolate Muffins
You will need:
For 12 muffins:
5½oz/150g Malted Chocolate Balls
8oz/225g Plain Flour
2oz/55g Cocoa Powder
1 tbsp Baking Powder
Pinch of Salt
4oz/115g Light Brown Sugar
3oz/85g Butter (Melted and cooled – I just put this in a mug and heat it in the microwave for around 30 seconds)
For the icing:
2oz/55g Milk Chocolate
8oz/225g Icing Sugar
Let’s get started!
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Grease a 12 cup muffin tin, or just line it with muffin paper cases.
- Put the malted chocolate balls into a sandwich bag, and roughly crush (Remember to save 12 to decorate the top of the muffins).
- Sift together the flour, baking powder, salt and cocoa powder.
- Stir in the sugar and crushed malted chocolate balls.
- Beat together the eggs, buttermilk and melted butter (I just do this in a measuring jug).
- Make a well in the dry ingredients, and slowly add the beaten egg, buttermilk and butter mixture. Stir gently until combined.
- Spoon the mixture into the muffin tins, and bake for 20 minutes until well risen and a skewer from the centre comes out clean.
- Leave the muffins to cool in the tin for 5 minutes, then move to a wire rack to cool fully.
- To make the icing, melt the chocolate either in a bowl over gently simmering water or carefully in the microwave (Being careful not to burn it). Beat the butter until soft and fluffy, then stir in the icing sugar until smooth. Add the melted chocolate and beat together until combined.
- Spread the icing over the cooled muffins and decorate with the saved malted chocolate balls.
I’m normally not a big fan of chocolate muffins, but these are just chocolatey enough and the little bits of crushed malted chocolate balls are really good. For me the icing would have been too much, so I decided to leave it off but if you are a big chocolate fan it would work really well!
A Bake in the Life…