On Sunday we made the most of the sunny autumnal equinox weather. We strode out through field and forest, foraging for the last handfuls of blackberries to make these double chocolate and blackberry muffins.

Double Chocolate and Blackberry Muffins - Richly chocolatey and moist, bursting with autumnal fruit.

Did you gasp when you saw that photo? I did! I wish I could sit down with you and share one of these warm from the oven. I would love to see your face as you bit into the soft sponge to find oozing melted dark chocolate chunks and the deep, sweet flavour of autumn’s fruitfulness. As my family taste tested them for me they made those sounds you make when something is so amazingly delicious that you have no words, you just want to keep eating and explore all the flavours; to try another bite and see if it keeps on giving. Smiles spread across their faces. I hade made the perfect cake – the best double chocolate and blackberry muffins in the history of autumnal cakes. They are a triumph!

5.0 from 4 reviews
Double Chocolate Blackberry Muffins
 
Author:
Serves: 18
Prep time:
Cook time:
Total time:
 
This is the best double chocolate and blackberry muffin in the history of autumnal cakes.
Ingredients
  • 285g/10oz self raising flour
  • 55g/2oz cocoa powder
  • 225g/8oz soft, dark brown sugar
  • 85g/3oz melted butter
  • 175ml/6floz milk
  • 80ml/3floz greek yoghurt
  • 125g/5oz dark chocolate chunks
  • 1 tsp vanilla extract
  • 1 egg
  • 85g/3oz blackberries
To decorate
  • Extra greek yoghurt and a handful of blackberries
Instructions
  1. Preheat the oven to 180C/350F
  2. Line 2 muffin tins with paper cases (I used one 12 hole pan and one 6 hole pan)
  3. Sift the flour and cocoa together into a large bowl
  4. Stir in the sugar
  5. Make a well in the centre
  6. Whisk together the milk, egg, melted butter, yoghurt and vanilla extract
  7. Pour into the well and fold in gently with as few strokes as possible
  8. Stir in the chocolate chunks and the blackberries
  9. Spoon the muffin mix evenly between the paper cases
  10. Bake in the preheated oven for 20 - 25 mins until risen and a skewer inserted into a muffin comes out clean.
  11. Serve warm as they are or cold with a blob of greek yoghurt and a blackberry on top
Notes
These muffins will keep well in a cake tin for two or three days - if they last that long!

The leaves on the beech trees on our favourite walk are just beginning to turn. We wandered through the woodland in our wellies and found puffballs pushing up through the forest floor and sweet chestnuts swelling tantalisingly overhead – the autumn foraging season is on its way!

Beech leaves on the turn as the autumn foraging season gets into its stride!

I’m looking forward to sharing some more of our foraged finds and the things we make with them as autumn really gets into its stride but, for today, I will just leave you with another picture of the best ever chocolate and blackberry muffins to tempt you. Go on, get out there and grab the last of these delicious berries!

Double cark chocolate and blackberry muffins made with foraged fruit on our autumnal equinox walk!

If you are now in the mood for baking autumnal muffins, you might also like to have a go at my Bramley Apple and Pecan Muffins!

Bradley Apple Muffins

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Double Chocolate and Blackberry Muffins - rich and delicious, the best blackberry muffin you will ever taste!

I’m sharing my chocolate and blackberry muffins with Tin and Thyme’s We Should Cocoa (for all things chocolatey!)

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