When I received the bars of dark chocolate from Lucy from New Zealand, I knew exactly I wanted to make with one of them. Either some 'Chocolate and Red Chilli Flaked Cupcakes'; or 'Chocolate and Red Chilli Brownies', but no after being seduced by Pia K's Swedish bar of chocolate laced with liquorice and sea salt, D suggested some 'Sea Salty Chocolaty Muffins'.
It got me thinking how hard can it be? All I need is a good chocolate muffin recipe. It only needs to be enhanced with a little sea salt.
I have to admit that at first glance I was a little disappointed, as the muffin top had sunk a little. (I think I opened the oven a few minutes to early). But actually it was the best part. The top was like a chocolate cookie, and when you finished eating that, the next part that was encased in the muffin case was soft like fluffy chocolate candy floss, it just melted in your mouth. Its like two cakes in one. The flakes of sea salt is a nice, surprising you now and again - its not overly strong, but you know its definitely there.
You know when you were small and you finished eating a fairy cake or Jamaican Gingerbread Cake, yet you still find yourself scraping off the excess cakey mixture stuck to the paper cases with your teeth, well you'll find yourself doing that to these, (please don't tell me your not guilty of doing this, because I won't believe you).
I have to thank Pia K for accidentally inspiring me to make these tasty morsel; and to Lucy for the dark chocolate bars. If you like the sound of these, come back tomorrow for something a little more different. I am sharing some of these muffins with Tasty Tuesday hosted by Balancing Beauty and Bedlam; and Crazy Sweet Tuesday hosted by Crazy for Crust.
These are best shared and eaten on the day, as the longer you keep them the sea salt dissolves.
Chocolate and Sea Salt Muffins
140g plain flour
40g cocoa powder
2 teaspoons baking powder
Pinch of fine salt
200g golden caster sugar
½ teaspoon vanilla extract
160g unsalted butter, melted
120g dark chocolate roughly chopped
1 tablespoon sea salt (plus extra for garnishing)
Preheat oven to gas mark 3.
In a large bowl, sift together the flour, cocoa, baking powder and salt.
In another bowl, whisk together the eggs and sugar until well combined. Then gently stir in the milk and vanilla extract until well combined. Gradually blend the two mixtures together, alternating now and again until the ingredients are well combined. Then stir in the melted butter, followed by the chocolate and sea salt.
Spoon the mixture into muffin cases and bake in the oven for 30-35 minutes, or until a skewer inserted in the centre comes out clean. Leave the muffins to cook before removing out onto a wire cooling rack.