Got this recipe from Imperial Forum. Results? Awesome muffins I have. Soft in the inside and crispy on top, with deep chocolaty taste! Best of all, it's easy to make. No whisking or rubbing-in of butter and flour required. Hassle free! I'm thinking of improvising by adding slices of banana in the muffin. Shall venture that next time!
Brownie Muffin
Ingredients
125g butter
150g 70% cocoa solids chocolate (like Lindt)
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum/Tia Maria/Baileys/Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering
- Preheat oven to 180 degree celsius.
- Roughly chop up butter and chocolate and melt in a large bowl over a pan of simmering water and stir to melt.
- Stir in salt and sugar.
- Stir in vanilla, eggs and rum,beat lightly to mix.
- Sift in rising agents, flour and cocoa, stir to combine.
- Scatter 1 tsp chocolate chips in your liners, then half fill with the batter.
(Do not be tempted to fill more, else the muffin will overflow) - Scatter 1 tsp more chocolate chips overtop, bake for 20 to 25 minutes or until risen, springy and an inserted toothpick comes out with moist crumbs clinging to it. If there is wet batter, bake a while more but monitor closely. Because if it comes out dry, you have overbaked it. Cool a while before enjoying it warm. This keeps well for a few days without refrigeration.
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