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Chocolate Walnut Muffins

Image of Chocolate Walnut Muffins

175g/6oz/ cup unsalted butter
150g/5oz plain chocolate, chopped into small pieces
200g/7oz/scant 1 cup caster sugar
50g/2oz/ ⅓ cup soft dark brown sugar
4 eggs
5ml/ 1 tsp vanilla essence
1.5ml/ tsp almond essence
110g/3 oz/scant 1 cup plain flour
15ml/1 tbsp cocoa powder
115g/4oz/ 1 cup walnuts or pecan nuts, chopped


Makes: 12


1   Pre-heat oven to 180°C/350°F/Gas 4. Grease a 12-cup muffin tin, or use paper cases supported in a bun tin.

2   Melt the butter with the chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Transfer to a large mixing bowl.

3   Stir both the sugars into the chocolate mixture. Mix in the eggs, one at a time, then add the vanilla and almond essences.

4   Sift over the flour and cocoa, fold in, then stir in the walnuts or pecan nuts.

5   Fill the muffin cups or cases almost to the top and bake for 30- 35 minutes, until a skewer inserted in a muffin comes out clean but slightly sticky. Leave to stand for 5 minutes before cooling the muffins on a rack.

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