It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was another new discovery for me: Tea and Scones written by the very talented Margaret. I loved her blog and I was really happy to see that she likes Madhur Jaffrey just like me! In fact, I was very tempted to make one of the Indian dishes she has on her website, but I can never say no to chocolate. As my eldest daughter needed something for her lunch-box, I thought these muffins were absolutely perfect. And they were! Besides, I don’t have many muffin recipes on the site (no chocolate muffin at all!!), which is a pity considering how delicious they are! So, these were screaming my name! They were decadent, moist and chocolatey: perfect with a cup of tea or even better with a cup of cold milk!
Thank you so much for a fantastic recipe Margaret! Please, make sure you drop by Margaret at Tea and Scones and check out her beautiful site!
- 85 gms – 6 tbsp unsalted butter
- 115 gms – 4 oz. bittersweet chocolate, coarsely chopped (I used chips)
- 2 cups all-purpose flour
- ⅔ cup sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups buttermilk (I used 1 ¼ cups yogurt + about ½ cup milk)
- 1 large egg
- 2 tsp vanilla essence
- Preheat the oven to 190°C – 375°F and line muffin trays with papers.
- Melt the butter and half of the chopped chocolate together in a bowl over a saucepan of simmering water; or in a microwave. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt and the remaining chocolate.
- In a large measuring cup, whisk the buttermilk (or yogurt and milk), egg and vanilla extract together until well combined.
- Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, quickly stir to combine (do not over-mix your batter!).
- Divide the batter evenly among the muffin molds.
- Bake for 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Transfer the tray to a rack and cool 5 minutes before carefully removing each muffin from its mold.