Chocolate Brownie Muffins
Recently I was asked if I had a recipe for chocolate muffins. I have never really been a fan of muffins, I have generally found them dry and ordinary.
Anyway I went on a hunt for a recipe, and came across this one. I thought they were nice, soft and moist. My kids loved them. They thought I was amazing when they opened their lunchboxes and found a muffin inside.
Take care not to overcook the muffins-they should be slightly moist in the middle.
So here is a recipe I made for my family and they loved them, so I hope you love them to.
Anyway I went on a hunt for a recipe, and came across this one. I thought they were nice, soft and moist. My kids loved them. They thought I was amazing when they opened their lunchboxes and found a muffin inside.
Take care not to overcook the muffins-they should be slightly moist in the middle.
So here is a recipe I made for my family and they loved them, so I hope you love them to.
Recipe
Recipe adapted from The Australian Women's Weekly mini cookbook 'Best Ever Brownies'
Makes 12
300g self raising flour
35g cocoa powder
75g caster sugar
60g unsalted butter, melted
95g dark choc bits
75g pistachios, chopped coarsely (optional)
165g chocolate hazelnut spread (Nutella)
1 egg, lightly beaten
3/4 cup (180ml) milk
120g sour cream
Makes 12
300g self raising flour
35g cocoa powder
75g caster sugar
60g unsalted butter, melted
95g dark choc bits
75g pistachios, chopped coarsely (optional)
165g chocolate hazelnut spread (Nutella)
1 egg, lightly beaten
3/4 cup (180ml) milk
120g sour cream
Preheat the oven to 200C.
Place large paper muffin cases in a 12 hole (1/3 cup/80ml) muffin pan.
In a large bowl add the flour, cocoa powder and caster sugar. Add the butter, dark choc bits, pistachios (if using), Nutella, egg, milk and sour cream. Stir it all together, but do not overmix. Mix it until it is just combined. Divide mixture evenly into the muffin cases.
Bake for about 18-20 minutes. Remove from the oven, allow to rest in the tin for 5 minutes before placing on a wire rack to cool completely.
Dust with sifted extra cocoa before serving, if you like.
Place large paper muffin cases in a 12 hole (1/3 cup/80ml) muffin pan.
In a large bowl add the flour, cocoa powder and caster sugar. Add the butter, dark choc bits, pistachios (if using), Nutella, egg, milk and sour cream. Stir it all together, but do not overmix. Mix it until it is just combined. Divide mixture evenly into the muffin cases.
Bake for about 18-20 minutes. Remove from the oven, allow to rest in the tin for 5 minutes before placing on a wire rack to cool completely.
Dust with sifted extra cocoa before serving, if you like.
Enjoy!
