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Chocolate muffin with rum and walnut

These muffins are yummy and a lovely treat during the winter holiday season. They're perfect for parties too. They can be made dairy-free by using vegetable-based margarine and milk (such as almond or oat) and top-quality dark chocolate.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium eggs
  • 100 ml milk or dairy free milk
  • 1 tsp vanilla essence
  • 100 g melted butter or dairy free margarine
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 30 g cocoa powder
  • 1 tsp ground cinnamon
  • 100 g soft unrefined cane sugar
  • ½ cup chopped walnut
  • ½ cup small dark chocolate chunks

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the butter, eggs, milk and vanilla.
  3. In a separate bowl, sift the flour, baking powder, cinnamon and cocoa powder, then add the sugar. Stir well.
  4. Pour the wet mixture into the dry one, stir gently with a spatula. Add the rum. Fold in the chocolate bits and walnuts.
  5. Spoon the batter into a lined muffin tin or silicon muffin cases.
  6. Bake for 20-25 minutes.
  7. Rest in the tin for 2 minutes, transfer onto a wire rack to cool.