Double Chocolate Muffins By Bonne Maman
To celebrate the brand new cookbook by Bonne Maman, they have gifted AfternoonTea.co.uk a delicious recipe from the book - double chocolate muffins. White chocolate is broken into pieces, folded into the dark chocolate mixture and melted and poured on top. Decadent!
We've got 10 copies of Treats with Bonne Maman: Cakes, Cookies, Crêpes and more to give away over on Instagram! Visit here to enter now!
MAKES 9
PREPARATION 20 MINS
BAKING 25 MINS + COOLING
Ingredients
• 160g (5¾oz) butter
+ a little more for the tin
• 180g (61/4oz/1 1/3 cups) plain (all-purpose) flour
+ a little more for the tin
• 100g (3½oz) dark chocolate (70% cocoa), broken into pieces
• 3 eggs
• 170g (6oz/¾ cup + 1½ tbsp) granulated sugar
• 2 tsp baking powder
• 15g (½oz) unsweetened cocoa powder, sieved
• ¼ tsp salt
• 100g (3½oz) white chocolate, broken into pieces
Preparing the batter
Preheat the oven to 180 °C fan/200°C/400°F/Gas 6. Grease a 9-hole muffin tin with butter and dust
with flour (or line the holes with muffin cases).
Put the butter and the dark chocolate in a small bowl and microwave in 30-second bursts, stirring in
between, until the mixture is melted and smooth. Alternatively, place in a bowl over a saucepan of
simmering water set on a low heat, stirring regularly until melted. Leave to cool.
Whisk the eggs with the sugar in a large bowl until the mixture becomes white and foamy.
Combine the flour with the baking powder and add the melted butter and chocolate, cocoa powder
and salt. Mix thoroughly. Stir three quarters of the white chocolate pieces into the batter.
Baking and finishing touches
Divide the batter between the 9 holes. Bake in the oven for 25 minutes. Remove the muffins from
the oven. Leave to cool completely. Once the muffins have cooled, melt the rest of the white
chocolate and decorate the muffins with it.
This recipe is from Sweet Treats with Bonne Maman: Cakes, Cookies, Crêpes and more and can be found here
