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Chocolate and walnut muffins

Walnuts and chocolate have always been good friends, so it's no wonder that these simple chocolate and walnut muffins are absolutely delicious. I made them a bit more healthy and dairy-free by using whole wheat flour, reduced sugar and dairy substitutes. I like eating them as baked, but feel free to top them with buttercream, icing, chocolate glaze or just dust them with icing sugar - they actually make a perfect base for Halloween, Christmas etc cupcakes.They go really well with my morning coffee or afternoon tea!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1/3 cup of soft butter or margarine
  • 1/3 cup milk/ plant-based milk
  • 1 large egg
  • 1/2 cup cane sugar light brown
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 pinches of ground nutmeg
  • 2 pinches of salt
  • 2 tbsp cocoa powder
  • 2 tbsp raisins or sultanas
  • 3 tbsp chopped walnuts

Method
 

  1. Preheat oven to 190 C degrees.
  2. Melt the butter and let it cool.
  3. Set 1 spoonful of flour aside and place the rest in a large bowl. Add the baking powder, salt, spices and cocoa powder.Combine well.
  4. Whisk the egg lightly, then stir in the cooled butter and milk.
  5. Coat the raisins & walnuts with the flour you've set aside, then add them to the egg mixture and combine gently.
  6. Add the egg mixture to the flour mixture, mix gently with a wooden spoon.
  7. Spoon the batter into muffin tin lined with paper cups or into silicone muffin cases.
  8. Bake the muffins for 25 minutes until golden.
  9. Let them cool in the tin/cases for 5 minutes, then move them to a wire rack.
  10. When completely cool, decorate them to your liking.