Black Garlic (UK) Ltd

185 GREAT PORTLAND STREET

London, W1W 7LT

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Chocolate
muffins

This recipe produces the most delicious, moist, double chocolate muffins with lots of balanced flavour from black garlic. Chocolate chunks melt in your mouth filling you with joy with every bite. 

 

Ingredients

  • 140g flour, sifted

  • 2 tsp baking powder (or ½ tsp baking soda)

  • 150g caster sugar 

  • 35g unsweetened cocoa powder, sifted

  • 200g dark chocolate, chopped and divided 

  • 1 whole egg

  • 16g Black Garlic cloves (about 6-8), smashed into paste

  • 120 ml vegetable oil

  • 120 ml full fat milk

  • 125g creme fraiche

  • ½ tsp vanilla or rum extract

 

Preheat oven to 200C (400F) and lightly grease 12 muffin cup tray. 

Place ⅔ of chopped chocolate in a small microwave-proof bowl. Melt the chocolate in three 20 seconds blasts mixing it in between to prevent burning. (You can also melt the chocolate in a bowl set over a pan of simmering water instead)

In a large bowl, combine flour, baking powder, sugar, cocoa powder and ⅔ of chopped chocolate.

In a medium bowl, whisk together egg, black garlic paste, oil, milk, yogurt, the melted chocolate and vanilla extract. Pour wet ingredients (apart from ⅓ part of chopped chocolate chunks) into dry ones and mix until just combined and blended.

Transfer the batter into a jug or a pitcher and fill the muffin tray compartments ¾ full (leaving about ¼ depth clear for the muffins to rise). Sprinkle remaining chopped chocolate over and bake for 22-23 minutes, or until a toothpick inserted into the center comes out clean (it might be covered in the melted chocolate so test it at few different angles).

When baked, remove from the oven and allow to sit in the tray for 10 minutes before transferring the muffins onto a cooling rack.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.

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PREP TIME - 45 MIN

DIFFICULTY - EASY

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