Chocolate and chestnut muffins
These chocolate and chestnut muffins are perfect for the winter season. I have made them several times, for Halloween, Christmas and Valentine’s day! They can be eaten as they are, or you can decorate them further – for example with chocolate glazing, frosting, icing or butter-cream during depending on the occasion.
Ingredients
Method
- Melt the chocolate and butter in separate pans, let them cool.
- Preheat the oven to 180°C.
- In a bowl, mix the chestnut purée with the milk until creamy. Add the beaten eggs, then the cooled butter and finally the rum, if used.
- In a large mixing bowl sieve the flour and baking powder together, mix in the sugar, then gently stir in the chestnut paste, jam and melted chocolate.
- Line a muffin tin with paper cases or use silicon muffin cases. Fill them with the batter and bake for about 25 minutes.
- Let them cool on a wire rack and decorate them to your liking.