Wonderful, well-balanced chocolate muffins with a curd cheese filling. Delicious, soft and fluffy – it’s hard to stop at just one ;). Perfect for a quick treat when you’re craving something chocolatey. They’re quick to make and require no fuss. I baked mine in paper cups, but you can also use a standard muffin tin with cases.
Makes 10 – 12 muffins.
Ingredients for chocolate muffins:
- 250 g plain flour
- 30 g cocoa powder
- 2 teaspoons baking powder
- 100 g caster sugar
- 70 g muscovado sugar
- 2 large eggs
- 175 ml milk
- 115 g butter, melted and cooled
- 70 g dark chocolate chips (or chopped dark chocolate)
All ingredients should be at room temperature.
In a bowl, combine the wet ingredients: eggs, milk and butter. Add the sugars and whisk until combined. Sift in the flour, baking powder and cocoa. Mix gently with a whisk until just combined. Fold in the chocolate chips.
Line a muffin tin with 10–12 cases or prepare sturdy paper cups on a baking tray. Divide the batter evenly between the cases, filling them no more than ¾ full. Add about 2 teaspoons of the cheese filling (recipe below) to the centre of each muffin. Using a teaspoon, gently swirl it into the top layer of the chocolate batter to create a marbled effect.
Bake at 170°C for about 25 minutes, or until a skewer inserted comes out clean. Remove and allow to cool.
Ingredients for curd cheese filling:
- 170 g full-fat or semi-fat curd cheese (or mascarpone or cream cheese such as Philadelphia)
- 1 egg yolk
- 3 tablespoons sugar
- 8 g vanilla sugar
Mix all ingredients thoroughly in a bowl until smooth.
Enjoy!
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