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Best Ever Chocolate Muffins

Submitted by Crafty Cookie 11 June 2009

Makes 15 - 18 Store in a cake tin, or freeze for up to -18 deg c for up to 3 months.



50g dark chocolate (minimum 70% cocoa solids),115g butter,2 large eggs,250g golden caster sugar,1/2 teaspoon vanilla extract,60g sieved plain flour,pinch salt,175g white cooking chocolate drops or broken pieces off a block,40g coarsley chopped pecan nuts,


1 Grease and line an oblong baking tray.
2 Place the dark chocolate and butter in a bowl and place over a saucepan of hot water that is not allowed to boil.
3 Crack the eggs into a large mixing bowl.
4 Beat with an electric mixer for about 1 minute or until light and fluffy.
5 Gradually add the sugar with the beaters beating at a low speed.
6 Continue to beat for another minute or 2 or until pale and creamy.
7 Using a spatula scrape the chocolate and butter mixture into the eggs and sugar.
8 Beat in well.
9 Add the flour, salt and vanilla extract.
10 Using a wooden spoon beat the ingredients in well to form a smooth batter.
11 Add the white chocolate pieces and nuts.
12 Stir in well.
13 Pour into the prepared baking tray.
14 Level with a spatula.
15 Bake immediately at 180 deg c/gas mark 4 for about 30 minutes or until the mixture looks set in the centre and pulls away from the side of the tin.
16 Place on a wire rack for a couple of minutes.
17 Allow to cool properly.
18 Cut into 15 or 18 squares
19 Remove the squares from the tin.
20 Sprinkle with icing sugar.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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