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Blackberry Muffins
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Double Chocolate Blackberry Muffins

This is the best double chocolate and blackberry muffin in the history of autumnal cakes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Author Chris @thinlyspread

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!