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.
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!
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!
Double Chocolate Blackberry Muffins
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
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!
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Oh I have been wanting these since you shared them on Instagram. They look EPIC.
Thank you! They taste pretty epic too!
These are lovely. The difference that yoghurt makes to muffins is really remarkable isn’t it?
It really is Helen, so moist and light!
I did gasp! What beautiful looking muffins, love that colour and I love blackberries, of course.
Hoorah! Sometimes I make something and take the photos and just think ‘whoah…did I do that?’, this was one of them so I’m glad they made you gasp too!
I most certainly did gasp. They look spectacular. The thought of eating one warm from the oven has made me very very hungry. I didn’t do terribly well with my blackberry foraging this year, but there’s always next year! Envious of your puffball finds. Thanks for sharing with We Should Cocoa.
Yum! These are some amazing flavours, don’t know why I’ve never thought of these before.
Tried this today and I just want to thank you! It was delish!
That’s lovely to hear, thank you for stopping by to tell me 🙂
This looks incredible! Yum!
I made these with Dove’s farm Freee gluten free white self-raising flour for a friend who’s gluten intolerant. OMG, they are delicious! Very chocolatey and rich, with the refreshing juiciness of the fruit. They freeze perfectly too. Thank you so much for sharing.
I’m so pleased, thank you! I’m delighted they work with gluten free flour too, I’ll pass that on to a couple of my long time readers who will be over the moon!