Debbie's Chocolate Muffins


For the cakes:

150g pot natural yogurt

3 eggs, beaten

1 tsp vanilla extract

175g golden caster sugar

110g self-raising flour

30g cocoa powder

100g ground almonds

175g unsalted butter, melted

Pinch of salt


For the frosting:

100g chocolate (milk or dark)

140g unsalted butter

140g icing sugar



1. Heat oven to 190C, 170C(fan), Gas 5. Line a 12-hole muffin tin with paper cases.

2. In a jug, mix the yogurt, eggs and vanilla extract.

Put all the dry ingredients in to a large bowl and make a well in the middle.

Add the yogurt mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it.

Spoon in to the cases (they will be quite full), and back for 18-20 minutes, or until risen and springy to the touch. Cool for a few minutes, then put on to a wire rack to cool completely.


3. To make the frosting, melt the chocolate in the microwave on high or 1½ minutes, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate.

Debbies choc muffin.jpg