Double Chocolate Blackberry Muffins
This is the best double chocolate and blackberry muffin in the history of autumnal cakes.
Servings 18
Ingredients
- 285 g /10oz self raising flour
- 55 g /2oz cocoa powder
- 225 g /8oz soft , dark brown sugar
- 85 g /3oz melted butter
- 175 ml /6floz milk
- 80 ml /3floz greek yoghurt
- 125 g /5oz dark chocolate chunks
- 1 tsp vanilla extract
- 1 egg
- 85 g /3oz blackberries
To decorate
- Extra greek yoghurt and a handful of blackberries
Instructions
- Preheat the oven to 180C/350F
- Line 2 muffin tins with paper cases (I used one 12 hole pan and one 6 hole pan)
- Sift the flour and cocoa together into a large bowl
- Stir in the sugar
- Make a well in the centre
- Whisk together the milk, egg, melted butter, yoghurt and vanilla extract
- Pour into the well and fold in gently with as few strokes as possible
- Stir in the chocolate chunks and the blackberries
- Spoon the muffin mix evenly between the paper cases
- Bake in the preheated oven for 20 - 25 mins until risen and a skewer inserted into a muffin comes out clean.
- 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!