Double Chocolate Blackberry Muffins
This is the best blackberry muffin in the history of autumnal cakes.
Servings 18
Calories 201kcal
Ingredients
- 285 g raising flour
- 55 g cocoa powder
- 225 g soft dark brown sugar ,
- 85 g melted butter
- 175 ml milk
- 80 ml greek yoghurt
- 125 g dark chocolate chunks
- 1 tsp vanilla extract
- 1 egg
- 85 g 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
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
These muffins will keep well in a cake tin for two or three days - if they last that long!
Nutrition
Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 150mg | Fiber: 2g | Sugar: 16g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg