Just a quick wee recipe as we approach the big day on the 25th! Whether Christmas is your favourite time of the year or you are completely opposed to it, we all get involved in it one way or another. Sometimes not voluntarily, but hey, I’m here to share recipes, not to debate characteristics of society. So! My brother made amazing muffins the other day, so I asked him the recipe and tampered with it a bit. These were the photos I took before they were gobbled up!
Why put all the white chocolate on top, you say. Well, have you ever wondered why white chocolate tastes so good after it has been in the oven? Because; the white chocolate caramelises. I didn’t know this until I tried it myself, but putting white chocolate in a saucepan on the fire. The result was heaven, so it looks like I will have to post a tutorial for that sometime!
But I digress again. These muffins are gloriously simple to whip up and make up in taste what they lack in glamour. Don’t be afraid of the spices, please. They give a warmer taste to the occasionally harsh dark chocolate and add a gentle depth. Plus, they remind me of Christmas time, so it’s perfect! If you don’t have white chocolate or dark, use whatever you like, or omit the chocolate on top. Have a play.
These muffins weren’t exactly crumbly but instead they fell apart they were so moist and delicious. Don’t make the same mistake I did of baking them in specially shaped silicon molds! Stick to muffin pans and you shall be rewarded. They are just as good hot or cold and they last well; bonus!
Chocolate Spice Muffins
100g butter, softened
3 tsp baking powder
2 tsp cinnamon
1 tsp ginger
125g brown sugar
120g dark chocolate, chopped
55g white chocolate, chopped
Preheat the oven to 180 degrees Celsius. Grease a 12 hole muffin tin.
Mix together the butter, eggs, flour, baking powder, cinnamon, ginger, brown sugar and cocoa until combined, then add the milk a bit at a time and mix well. Mix in the dark chocolate.
Spoon evenly into the muffin holes and sprinkle the white chocolate on top. Bake for about 20 minutes, until a skewer comes out clean when inserted. Cool slightly in the tin before serving.