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Chocolate Custard Muffins

A community recipe by

Not tested or verified by Nigella.com

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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 ounce water
  • 3 ounces unsalted butter (cubed)
  • 4 ounces bittersweet chocolate (broken small)
  • 2⅝ fluid ounce 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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • these are the best chocolate muffins l have made and tasted-freeze well,and lve won first prize in competions!greyliz

      Posted by greylis on 31st May 2011
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