After a morning full of failed baking attempts I was starting to lose my cool and was craving something sweet. I knew I needed to stick to a bake that couldn't go wrong, and with cocoa powder already in the house chocolate muffins were screaming at me.
I'm not sure why I had the thought to add Crunchie bars, when I went to the shop to get eggs (so many eggs have been used today....) I spotted it out the corner of my eye, and without even thinking about it I had picked some up. Chocolate and honeycomb is a delightful combination, and in muffins it's just as good.
I hate to say it but Cadbury have disappointed me a lot recently. First the whole Creme Egg scandal, and then when I ate some beloved Mini Eggs the other night the bag was half empty and they didn't taste the same - have these been cheapened too like Creme Eggs? Someone needs to investigate.
Also their chocolate bars are definitely getting smaller.
However, the Crunchie did not disappoint in these babies, and if you're after a super naughty, chocolatey treat then these could be just the thing you need.
Based on a fantastic Mary Berry recipe for American Style Muffins, this is my go to muffin recipe (never fails), they are so quick to make and can be tailored to whatever ingredients and flavour combinations you want to make.
Makes 12 muffins
250g self-raising flour
1 tsp baking powder
50g cocoa powder
50g butter, at room temperature
75g caster sugar
3 x 40g Cadbury Crunchie bars.
2 large eggs
1 tsp vanilla extract
1. Preheat the oven to 200c and line a 12-hole muffin tin with muffin cases.
2. In a large bowl, rub the butter, flour and baking powder together with your fingertips until the mixture resembles fine breadcrumbs. Then add the cocoa powder and rub that in with your fingertips too.
3. Stir in the sugar. Then take 2 and 1/2 Crunchie bars and smash them up using a rolling pin so you have a mix of big chunks and powder. Add this to the mixture and stir.
4. In a measuring jug, beat together with a fork the milk, eggs and vanilla extract. Once combined add this into the dry ingredients bowl, and mix quickly with a wooden spoon (it's okay to have lumps in it, just make sure everything is mixed well)
5. Spoon the mix into the muffin cases, filling them up almost to the top. Take the left over Crunchie half, and smash this up like you did before. Sprinkle a little over each muffin.
6. Bake in the oven for about 20-25 minutes. Leave to cool for a few minutes in the tray and then transfer the muffins out of the tray and onto a wire rack to cool completely.
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