I think we all deserve a treat every now and then. I give you Chocolate Walnut Muffins. Light, fluffy, nutty chocolatey goodness….mmm!
This is a super easy recipe. Took literally a couple minutes to put together and 40 minutes later (after icing) we were eating them. The original recipe didn’t include any nuts, but I decided to add some walnuts to the mix, but you could substitute this with anything you like: other varieties of nuts, dried fruit, white chocolate chips….the options are endless. I topped with a chocolate icing, but I have on occasion used this delicious fluffy peanut butter frosting.
- 1 1/3 cups flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 3 tbsp butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1 cup milk
- Large handful of walnuts
Chocolate Butter Icing:
- 75 g butter, softened
- 1 tbsp mascarpone cheese
- 1 tsp vanilla extract
- 175 g icing sugar
- 1 tbsp good quality cocoa powder
Preheat oven to 175C. Line a muffin pan with paper liners. Sift the flour, baking soda, baking powder, cocoa and salt together. Set aside.
Cream the butter and sugar together in a separate bowl until light and fluffy. Add the eggs one at a time, beating well with each addition. Then stir in the vanilla. Add the flour mixture alternately with the milk. Beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes until a toothpick or skewer comes out clean.
As the muffins are cooling, start on your butter icing. Beat the butter, cream and vanilla extract until very soft. Gradually sift the cocoa and icing sugar into the mixture. Continue to beat until very soft. Pipe on top of the muffins.
PS. Mine were super-sized muffins. The recipe yields 16 muffins, but I packed it into 12 – I didn’t have a second muffin tray available, so what’s a girl to do? 😉