muffins with orange and chocolate centre
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It's not that easy to come up with a recipe or even a modification on an existing recipe. A concoction or (like here...) a method sounds good in theory but whether it will work is a different issue entirely. Here's a good one: the other day I had a muffin at work and even though shop-bought, nothing special on the whole, it had a creamy curd centre which made it interesting. So of course I thought I’d try it at home.
Muffin mix is dead simple, I’ve made this mix with blueberries, raspberries, chocolate, orange zest and it works. Orange curd was organic and not too sweet – what could go wrong?
It could and it did.
The muffins were still very nice but the curd disappeared completely, partly leaking, partly evaporating (or what?), but leaving delicious tart flavour in the muffin centre.
The version with the chocolate ganache was fine – no evaporation there. Shame about the orange. I should have frozen it, possibly, or possibly worked out that the one I had at work was injected with gooey cream post baking.
muffins with orange and chocolate centreServings: 10 muffinsTime: 40 minutes
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 40g soft brown sugar
- 40g demerara sugar
- 210g buttermilk
- 110g sunflower or rapeseed oil
- 2 tsp vanilla extract
- 1 large egg
- For the filling:
- orange or other flavour curd
- ganache made with 100g milk chocolate and 60g double cream
- For the topping (optional):
- pearl sugar
- chocolate sprinkles
First make the ganache: chop or break up the chocolate into small chunks. Put the double cream in a microwaveable bowl and microwave for 30-40 seconds, until boiling. Quickly pour in the chocolate chunks and leave for a couple of minutes. Beat well until it’s silky and smooth, leave to cool.
Sift the flour with the baking powder and the bicarb of soda into a large bowl, stir in the sugar. In another bowl beat the egg with the buttermilk, vanilla extract and the oil until well combined.
Fold the wet ingredients into the dry mix only until just combined, don’t over mix.
Preheat the oven to 190C/375F/gas 5. Butter each hollow in a muffin tin. Spoon 1 tbsp of the mixture into each hollow – this will make 10 large muffins.
Place a spoonful of orange curd or chocolate ganache on top of the muffin mix and top with another 1 tbsp of the mix. Sprinkle the orange filled muffins with pearl sugar, if using, and the chocolate ones with the chocolate sprinkles.
Bake for 20 minutes. Leave in the tin until almost cool, then remove and cool on a wire rack.