Light Chocolate Muffins
Use chocolate with at least a 60 percent cocoa content. You can ice the baked muffins and decorate them with chocolate sprinkles for an extra treat.
Ingredients
Serves: 12
- 100g dark chocolate
- 125g butter
- 150g caster sugar
- 2 eggs, lightly beaten
- 3/4 cup (175g) sour cream
- 60ml brandy
- 1/4 teaspoon ground cinnamon
- pinch of ground cardamom
- 210g plain flour
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- Preheat oven to 180 degrees C. Line a 12 cup muffin pan and with paper patty cups.
- Melt the chocolate and butter in a bowl set over simmering water. Cool. Stir in the sugar, eggs, sour cream, brandy and spices.
- Sift remaining ingredients into a bowl. Add chocolate mixture to dry ingredients and stir until just combined.
- Fill patty cups two-thirds full. Bake muffins for 20–25 minutes. Place pan on a wire rack; let muffins cool briefly before serving.
Top Tip
To make sure that the muffins are feather light, do not mix the batter too vigorously. To achieve the best result, mix the liquid and the dry ingredients with a wooden spoon, not with electric beaters. Mixing should be brief and the ingredients only just blended.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (3)
could i xchange the sour cream for milk and still get the same delishous result? - 08 Oct 2011
could i xchange the sour cream for milk and still get the same delishous result? - 08 Oct 2011
I love them. My child loves it to. It has got that delicious texture. - 28 May 2010
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