Choc Walnut Muffin Recipe

Mmmm… what better way to celebrate our 100th post?!

I finally bought some cooking chocolate the other day. I always find I crave chocolate at exactly the same time the shops close, so this time I snuck it in to the shopping list ahead of time.  I decided to make something that melded two flavours together that I knew would complement one another – namely walnuts and chocolate. The bottoms went a bit dark, but let me tell you, it didn’t affect the taste one bit!

I won’t take credit for the muffin recipe in itself. It is by and large adapted from the recipe for ‘Fruity Muffins’ supplied in Alison Holst’s Meals Without Meat. I’ve used this recipe for muffins countless times, seemingly always adding everything *but* fruit to them! Perhaps one day I’ll try out her recommendation of blackberries, blueberries, and banana. For now, though, here is the amended recipe for choc walnut muffins! This mix makes 12. They’re very yummy and extremely addictive, so you might want to double the recipe if you have more than yourself and your significant other to feed!!

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
100g butter
1 cup milk
1 egg
1 cup cooking chocolate (to prepare this I cut the chocolate in to squares (i.e. along the mould lines), and then cut each square in to four)
1/2 cup chopped walnuts

sugar to garnish
cocoa to garnish
12 walnuts to garnish


  1. Preheat oven to 220C and grease a 12 hole muffin tray.
  2. Seive the flour, baking powder and salt in to a mixing bowl. Then add the sugar, chocolate and walnuts. Stir well.
  3. In another container melt the butter (i.e. over the stove or in the microwave).
  4. When butter is melted, remove from the heat and add the milk and egg and beat well.
  5. Tip the liquid in to the dry ingredients and fold in until well incorporated.
  6. Place spoonfuls of mixture in to the muffin tray, filling each around 1/2 full.
  7. Sprinkle some cocoa over the top of each muffin, followed by a sprinkling of sugar.
  8. Top each muffin with a walnut.
  9. Bake at 220C for 12-15 minutes, or until a skewer comes out clean.
  10. Remove from the oven and let stand for a couple of minutes.
  11. Slide a knife around each muffin before lifting them out of the tray.

Served warm from the oven, these muffins have the divine contrast of crunchy nutty walnut and warm, gooey melted chocolate. That said, they are also very good served at room temperature the next day, alongside a cup of cocoa or tea.



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