Triple Chocolate Muffins

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A moist, squidgey, and seriously chocolatey muffin perfect for any chocoholic – even a dairy free one!

These chocolate muffins are another one of those ‘I can’t believe it’s taken me so long to post it!’ recipes. I think I will forever remember asking my mum to make these one last time before I trialled giving up dairy (who knew that it would quickly become permanent!) – because I couldn’t possibly imagine never eating them again! These were the one thing I really wanted one last time because these muffins are seriously good, and seriously chocolatey. There’s no endless list of fancy flavours in these – it’s just chocolate, chocolate and, you guessed it, more chocolate!

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This recipe is for triple chocolate muffins – meaning a combination of milk, white and dark chocolate is used. The original recipe uses equal amounts of all three chocolates; I’ve increased the amount of dark chocolate, and really reduced the amount of dairy free milk chocolate. I find dairy free chocolate alternatives (particularly milk and white chocolate) can distinctly lack a chocolatey flavour – so by ramping up the amount of dark you keep the intense chocolate effect, but you keep it light and sweet enough with the addition of the white and milk chocolate. Dairy free white chocolate can be a bit hit and miss; I would encourage everyone to try different varieties from different shops to find one that tastes good and melts properly. I’m still searching for the perfect replacement but the best one I’ve found in the UK is Tesco’s own brand dairy free white chocolate buttons.

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The original recipe comes from BBC Good Food’s ‘Chocolate’ mini magazine from their April 2005 edition (that just proves how well loved this recipe is in my family – 10 years and still going strong!) and apart from substituting the butter and chocolate for dairy free alternatives, the only other change I’ve made is to use yoghurt and vinegar instead of soured cream. This is a great way to substitute soured cream in a recipe where it doesn’t matter than the consistency is a little thinner – and it works perfectly here.

When my mum used to make these it would be lucky if there was one left 20 minutes after they’d been baked. If, somehow, you’ve managed to resist scoffing them all immediately, warm them up in the microwave for 15 – 20 seconds to take them back to that perfectly freshly baked gooey mess they should be.

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Makes 10 generous sized muffins. Takes 20 minutes plus baking and cooling time.

Adapted to be dairy free from BBC Good Food’s ‘Chocolate’ mini magazine from the April 2005 Edition. Ingredients:

  • 285g dairy free plain yoghurt
  • 1 tsp white wine vinegar or lemon juice
  • 150g dairy free dark chocolate
  • 75g dairy free white chocolate
  • 30g dairy free milk chocolate
  • 85g dairy free butter
  • 250g plain flour
  • 25g cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 eggs
  • 85g light muscavado sugar
  1. Heat the oven to 200 degrees (180 fan). Line 10 holes of a muffin tray with muffin cases.
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  3. Mix the vinegar or lemon juice into the yoghurt and put to one side for a few minutes whilst you carry on with the recipe.
  4. Break your chocolate up into chunks (think the size of a green and blacks square of chocolate).
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  6. Melt the butter.
  7. Meanwhile, in a  large bowl combine the flour, cocoa, baking powder, bicarbonate of soda and all of the chocolate.
  8. In a separate bowl quickly beat the eggs, then add the yoghurt, sugar and now melted butter.
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  10. Add the wet mix to the dry; mix until just combined when the mix will look lumpy and there might still be tiny specs of flour visible.
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  12. Spoon the batter evenly across all 10 cases.
  13. Bake for 20 minutes until well risen. (Tip: Do NOT over-bake!! These muffins should be moist and squidgey!).
  14. When baked, leave to cool in the tins for at least 15 minutes, and then cool on a wire rack (if you can resist eating them all straight from the tin…).
  15. Keep in an air tight container for 3 – 4 days. Best eaten warm – once baked, do this by putting in the microwave for 15 – 20 seconds, especially on the 3rd or 4th day – this will make them taste freshly baked again!

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2 Comments

Filed under Chocolate, Muffins

2 responses to “Triple Chocolate Muffins

  1. I love that they’re made with yogurt! Pinned them 🙂

    Like

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