Black Garlic Double Chocolate Muffins

This recipe produces most delicious, moist double chocolate muffins thanks to the addition of antioxidants packed, healthy black garlic (in this recipe it really helps to highlight beautiful facets of chocolate favour). Chocolate chunks melt in your mouth filling you with joy with every bite. Perfect for breakfast, a picnic, to enjoy with a cup of tea, coffee or as a snack at any time of the day.

140g (1 cup) flour, sifted
2 teaspoons baking powder (or ½ teaspoon baking soda)
150g (3/4 cup) caster sugar (or mix of brown and caster)
35g (about ⅓ cup) unsweetened cocoa powder, sifted
200g dark chocolate, chopped and divided (you can use large dark chocolate chips instead)
1 whole egg
16g Balsajo Black Garlic cloves (about 6-8), smashed into paste
120 ml (½ cup) vegetable oil
120 ml (½ cup) full fat milk
125g (½ cup) creme fraiche or plain yogurt
½ teaspoon vanilla, rum or orange extract

Preheat oven to 200C (400F) and lightly grease 12 muffin cup tray. (You can use muffin liners instead.)

Place ⅔ of chopped chocolate in a small microwave-proof bowl. Melt the chocolate in three 20 seconds blasts mixing it in between to prevent burning. (You can also melt the chocolate in a bowl set over a pan of simmering water instead. Make sure that no water lands in the chocolate bowl as it might ruin the chocolate.)

In a large bowl, combine flour, baking powder, sugar, cocoa powder and ⅔ of chopped chocolate.

In a medium bowl, whisk together egg, black garlic paste, oil, milk, yogurt, the melted chocolate and vanilla extract.

Pour wet ingredients (apart from ⅓ part of chopped chocolate chunks) into dry ones and mix until just combined and blended.

Transfer the batter into a jug or a pitcher and fill the muffin tray compartments ¾ full (leaving about ¼ depth clear for the muffins to rise). Sprinkle remaining chopped chocolate over and bake for 22-23 minutes, or until a toothpick inserted into the center comes out clean (it might be covered in the melted chocolate so test it at few different angles).

When baked, remove from the oven and allow to sit in the tray for 10 minutes before transferring the muffins onto a cooling rack.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog.