Chocolate Guinness Muffins

Chocolate Guinness Muffins

March 3, 2016 by: bright-admin Cupcake, Dessert, Indulgent, Muffin

These Chocolate Guinness Muffins were created with St Patricks Day in mind. I’ve got my brothers girlfriend, Mari, over for a ‘cake date’ and seeing as it’s St Patricks Day this week, what better excuse than to add a little tipple into the bake.
The Guinness gives these muffins a really luscious, dark, moist depth, but you actually can’t really taste it. So if you’re a lover or a hater of Guinness, these Chocolate Guinness Muffins are something a little different to try.
*Beware* this mixture is much ‘wetter’ than a traditional muffin mixture, so put the muffin cases down and grease your muffin tin with butter or oil spray so they will easily pop out the tray when cool.


Ingredients for Chocolate Guinness Muffins

120g unsalted butter
130ml Guinness
45g cocoa
200g caster sugar
80g fat free greek yogurt
20ml whole milk
2 medium eggs (room temperature)
220g self raising flour
75g white chocolate

a couple squares of white/milk chocolate to grate on top – optional

12 hole muffin sheet, greased (butter or oil spray)

preheat oven to 180oC

1) In a large saucepan over a very low heat melt your butter. Once melted, add the Guinness, cocoa and sugar and stir with a wooden spoon until everything has dissolved. Take off the heat and leave to cool for a moment.

2) While this is cooling, preheat your oven and weigh out the rest of your ingredients. Once done, chuck in the yogurt, milk and eggs and whisk well. Once mixed, pour half of the flour into the saucepan and fold lightly with a wooden spoon. Repeat with the remaining flour. Then use the electric whisk to whisk briefly so there are no lumps left in the mixture.

3) Pour the batter (which will be liquid like) into your muffin holes and fill to the top. Once done, carefully shake the muffin sheet from side to side to release any air bubbles. Pop on the middle shelf of your preheated oven for about 19-22 mins. They are done when a skewer inserted comes out clean and have risen sightly. Leave to cool in the tin and then turn out onto a wire rack to cool completely.

4) While these are cooling, melt the white chocolate. (For my preferred melting method click here and go to number 11). Pour the chocolate over the muffins and voila!

Boozy moist muffins are ready to be devoured!

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