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!
Chocolate Chocolate Chunks Muffins
An easy recipe for some moist and decadent Chocolate Chocolate Chunks Muffins!
- 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!).
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.