Chocolate Custard Muffins?! This is a recipe that I had simply had to try – and it didn’t disappoint.
It starts with a very thick custard which might take you by surprise as you make it. Whisk all the custard ingredients together in the pan first and keep whisking once the pan is on the hob. Don’t leave the pan unattended!
It feels like nothing is happening for a while then suddenly it begins to thicken. If it’s thickening faster then you can whisk away the lumps, quickly take the pan off the heat and give it a good whisk together before returning it to the heat. Once it starts to thicken it’s well on it’s way.
Custard aside, this is a straightforward recipe with delicious results! Weigh and measure out all the ingredients, line your tray with muffin cases and turn on your oven before you start baking. It’ll make it so much easier.
This recipe is from the book Short and Sweet by Dan Lepard and I recommend picking up a copy of the book if you see it. Dan explains lots of the principles of baking, whether it’s bread you want to master or a perfect scone; Dan covers it all in detail. My much loved copy of the book is falling apart at the seams from overuse.
This recipe was published online by the guardian: https://www.theguardian.com/lifeandstyle/2008/apr/26/recipe.foodanddrink1
On with the recipe!
Chocolate Custard Muffins by Dan Lepard
Makes 12
Ingredients:
- 50g cornflour
- 25g cocoa
- 100g dark soft brown sugar
- 225ml cold water
- 75g unsalted butter, cubed
- 125g dark chocolate, broken into small pieces
- 65g sunflower oil
- 2 tsp vanilla extract
- 2 large eggs
- 125g caster sugar
- 125g plain flour
- 2 1/2 tsp baking powder
Method:
Preheat the oven to 180°C/160°C fan/350F/Gas 4
Make the custard first: place the cornflour, cocoa, brown sugar & water into a saucepan & whisk together constantly over a medium heat until boiling, very thick & smooth.
Remove from the heat & beat in the chocolate & butter until melted & absorbed. You can do this by hand, or use a stand mixer with beater attachment.
Add the oil, vanilla and one of the eggs and beat again until combined, then add the remaining egg with the caster sugar & beat until smooth.
Sift the flour & baking powder together & add to the custard & beat until combined.
Spoon into paper muffin cases sitting in the pockets of a muffin tray & bake for 25 – 30 minutes. Cool on a wire rack.
Top tip – add a spoonful of Nutella or Biscoff spread to each muffin to elevate these gorgeous chocolate muffins! Put a spoonful of muffin mixture into each paper case, then a spoonful of your favourite spread. Add another spoonful of muffin batter to cover the filling & then bake as normal. They might need a few more minutes in the oven, but they’ll be worth the wait – I promise!
Enjoy!
Abi – The Brownie Lady