Cappuccino walnut muffins
Milk chocolate chip muffins
MAKES ABOUT 12 80g unsalted butter melted and cooled 180ml whole milk 1 tsp vanilla extract 2 medium eggs 200g plain flour (or plain gluten-free for example Doves Farm) 50g cocoa 2 tsp baking powder 25g ground almonds 200g golden caster sugar 150g milk chocolate chips OPTIONAL TOPPING icing sugar for dusting 120g mascarpone 1-2 tbsp milk (see method) extra cocoa
Preheat the oven to 190C/170C fan/gas 5 and arrange 12 paper muffin cases or wrappers in a muffin tin or two.
For the muffins, whisk the butter, milk, vanilla and eggs together in a large bowl. Sift the flour, cocoa and baking powder into another large bowl, and stir in the ground almonds and sugar. Pour the wet ingredients over the dry and stir to loosely blend – there should be no traces of flour, but the mixture should appear wet and lumpy. Fold in two thirds of the chocolate chips.
Fill the paper cases by two thirds. Scatter over the remaining chocolate chips and bake for 25 minutes or until risen and crusty, and set in the centre. Leave to cool.
If wished, dust the muffins with icing sugar and, for the topping, work the mascarpone in a small bowl with just enough milk to achieve a whipped cream consistency. Drop a teaspoon on the top of each muffin and dust with a little cocoa. These will keep well loosely covered and chilled until the following day. Remove from the fridge 30-60 minutes before eating. MAKES ABOUT 10 200g plain flour (or plain gluten-free for example Doves Farm) 1 heaped tsp baking powder 1 heaped tsp ground cinnamon 100g golden caster sugar 3 medium eggs 70ml cooled brewed espresso 30ml whole milk 100g unsalted butter melted and cooled 2 tsp cider vinegar 75g coarsely chopped walnuts icing sugar for dusting COFFEE BUTTERCREAM 60g unsalted butter softened 60g icing sugar sifted 1 tbsp cooled brewed espresso