Chocolate Custard Muffins
A community recipe by SamIAmNot tested or verified by Nigella.com
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Preheat oven at 180 degrees. With these muffins, one starts by making the custard. In a saucepan, put the cornflour, cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it. Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs. Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg. In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined. After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.
Preheat oven at 180 degrees. With these muffins, one starts by making the custard. In a saucepan, put the cornstarch, unsweetened cocoa, brown sugar and water, mix well and then on low heat, while whisking, let them come to the boil and they will turn into a thick smooth lump that might cling to your whisk before you know it. Take off the heat and mix in the cubed butter and chunks of chocolate until well amalgamated. Add the sunflower/corn oil, vanilla extract and one of the two eggs. Take out your electrical hand held whisk, or by hand mix well. Beat in the sugar and the second egg. In another bowl sift in the flour. Add the sifted flour to the wet mixture then add the baking powder. Mix until all is combined. After putting 12 paper cups in a muffin tray, divide the batter evenly. Bake for 20 to 25 minutes.
Introduction
These delicious muffins were created by Marco Pierre White's pastry chef Roger Pizey. Since I bake muffins every week for my little girl's lunch box, I can safely say I know my way around muffins and these are seriously good. Enjoy.
These delicious muffins were created by Marco Pierre White's pastry chef Roger Pizey. Since I bake muffins every week for my little girl's lunch box, I can safely say I know my way around muffins and these are seriously good. Enjoy.
Ingredients
Serves: 12
Metric
Cups
- 50 grams cornflour
- 3 tablespoons cocoa
- 100 grams soft dark brown sugar
- 225 millilitres water
- 75 grams unsalted butter (cubed)
- 125 grams dark chocolate (broken small)
- 75 millilitres corn oil (or sunflower)
- 2 teaspoons vanilla extract
- 2 large eggs
- 125 grams caster sugar
- 125 grams plain flour
- 2½ teaspoons baking powder
- 2 ounces cornstarch
- 3 tablespoons unsweetened cocoa
- 4 ounces soft dark brown sugar
- 7⅞ fluid ounces water
- 3 ounces unsalted butter (cubed)
- 4 ounces bittersweet chocolate (broken small)
- 2⅝ fluid ounces corn oil (or sunflower)
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 ounces superfine sugar
- 4 ounces all-purpose flour
- 2½ teaspoons baking powder
Method
Chocolate Custard Muffins is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by Jennympowell on 23rd May 2020
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Posted by greylis on 31st May 2011
Show more commentsThis is a Dan Lepard recipe, credit should be given
these are the best chocolate muffins l have made and tasted-freeze well,and lve won first prize in competions!greyliz