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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g flour
  • 2 tsp baking powder
  • 200 g chestnut purée
  • 100 g butter or margarine
  • 2-3 Tbsp rum optional
  • 2 Tbsp blackberry or plum jam
  • 50-100 g soft unrefined cane sugar
  • 100 g dark chocolate min.70% cocoa
  • 2 beaten eggs
  • 1 cup milk or dairy free milk such as almond

Method
 

  1. Melt the chocolate and butter in separate pans, let them cool.
  2. Preheat the oven to 180°C.
  3. 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.
  4. 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.
  5. Line a muffin tin with paper cases or use silicon muffin cases. Fill them with the batter and bake for about 25 minutes.
  6. Let them cool on a wire rack and decorate them to your liking.