Every once in a while you just get that craving for something sweet.... or maybe a tad more frequent than that! This week we have a decadent muffin recipe from Karolina, an 18 year old student from Poland who runs her own food blog, Miracle of Kelwood. Growing up her mother instilled the idea that simple was best, and that certainly applies to the recipes on Karolina's feed! I encourage you to follow her story through her instagram feed and site!
for 12 muffins
175 g butter, softened
200 g brown sugar
300 g flour
1 tsp. baking powder
½ tsp. baking soda
a pinch of salt
200 ml milk
1 tbsp. vanilla extract
75 g chocolate, chopped/ chocolate chips
some demerara sugar to sprinkle
Hand electric mixer or free standing one will help to prepare the batter. However, large bowl and a wooden spoon will do the job as well!
Ice-cream scoop is really useful to divide the batter between the tin.
These muffins will last up to two days, or a tad longer if consumed with a warm cuppa!
Preheat oven to 200*C. Prepare muffin tin – either put muffin cups or grease and sprinkle with flour.
Put soft butter along with sugar in a bowl and cream together until light and pale in colour. Add one egg. Beat together until combined. Add the next egg and do the same.
In a separate bowl combine flour, baking powder, baking soda and a pinch of salt. Add half of the flour mix into the butter and pour into half of the milk. Mix to combine. Repeat with remaining flour and milk. Then add vanilla extract. Mix one more time.
Divide the batter equally between muffin cups to about ¾ of the muffin cup. Now sprinkle each muffin with some chopped chocolate and cover with about ¾ tablespoon of the remaining batter. Or, just throw the chocolate straight into the batter just before dividing and mix.
Put into the oven and bake for 20-25 minutes. After about 15-20 minutes take them out and generously sprinkle with demerara sugar. Then bake the remaining 5-10 minutes.
They will be ready when they turn golden and crispy on top, you can check by poking a skewer into the centre of the muffins, if it comes out clean, they're done! Leave to cool a bit.
- Note for baking time: you will see if your muffins have risen and turned golden in colour, every oven ‘behaves’ in a different way, so I recommend you watching your muffins after 15 minutes, if they need 5 or 10 minutes of baking more.
- I used Demerara sugar in the whole recipe, but if you want you can swap it with light muscovado or regular caster sugar.
- The amount of sugar listed in the recipe is the minimum. You can add more if you like really sweet muffins. I love sweets, but not oversweet (of course it is just my taste☺), that’s why the amount here isn’t high, and you can easily add more, around 50g or so.
- Go for vanilla pods if you are not a fan of extract.
- Use any kind of chocolate you want: dark, milk, white, even the one with nuts.
- An ingredient swap suggestion: change chocolate into raisins or nuts, add some desiccated coconut or poppy seeds, dried cranberries (with white chocolate will go super for Christmas)
- Topping suggestion: you can top muffins with melted chocolate (about 200 g) and sprinkle with some crushed nuts (instead of adding them to the batter) or honeycomb. It gives a great crunchiness to smooth buttery muffins.