Double Chocolate Muffins with Blackberries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 23 mins |
| Total Time | 38 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chocolate, dark, at least 70% cocoa content
- 80 g butter
- 2 egg (s)
- 150 g raw cane suar
- 0.5 teaspoon ½ vanilla powder
- 275 g spelled flour type 630
- 2 teaspoons tartar baking powder
- 0.25 teaspoon ¼ baking soda
- 3 tablespoon cocoa powder, unsweetened
- 1 pinch (s) salt
- 250 g buttermilk
- 150 g blackberries, fresh (washed and patted dry) or frozen (thawed and drained)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Line a 12-cup muffin baking tin with paper molds or place sturdy muffin tins on a tray. Melt the dark chocolate with the butter over a water bath over low heat, set aside and let cool down a little.
- In a large bowl, beat the eggs, raw cane sugar and vanilla for several minutes with a hand mixer until lightly frothy. Mix the spelled flour, tartar baking powder, baking soda, cocoa powder and salt and sieve. Alternately and in portions, add the flour mixture and buttermilk to the egg mixture until you have a smooth batter. Then fold in the butter and chocolate mixture. Spread the batter over the muffin tins and fill in a maximum of 2/3 high.
- Pre-bake the muffins in the middle oven rack for 5 minutes. Then take out the tray and distribute the blackberries on the muffins. That way, the blackberries won`t sink to the bottom. Bake the muffins for about 16-18 minutes. Test with a wooden stick that they are done. Let the finished muffins cool on a wire rack and decorate with fresh blackberries, pieces of chocolate or mint as desired.
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