Chocolate Muffins Recipe


  • Preheat the oven to 350°F (180°C). Line a muffin tin with 6 muffin liners.
  • In a small saucepan, melt the butter and sugar over a medium heat until the sugar is no longer grainy. Think silky smooth like, err, silk. Add the milk and leave to cool for 15 minutes before whisking in the eggs and vanilla (if using).
  • Mix together the flour, baking powder, pecans and cranberries in a large bowl, then pour in the cooled butter mixture. Stir until just combined, then fold in the Jordans Cereal, breaking up any large clusters. You’re nearly done now.
  • Fill the muffin cases about three-quarters full with the batter. Bake for 25-30 minutes until the muffins are springy to the touch. Remove from the oven. Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely. Now dig in.

Make sure that you don’t over-mix the wet and dry ingredients – they should only just be combined. Try using dried blueberries instead of cranberries for a change. Look out for brown paper muffin cases – most supermarkets and good cook shops sell them, or just use regular white paper muffin cases.

The muffin. The older brother of the cupcake. Not as sweet, but just as delicious. This one is no exception, with its mixture of melted butter and sugar, milk and whisked egg, it is given a cakey consistency by adding flour, pecans, cranberries and Jordans Cereal.


10 MIN


30 MIN





150 g (6 oz) dark chocolate preferably 70% cocoa, broken into pieces
½ cup unsalted butter
2 large eggs
2/3 cup dark brown sugar
1 tsp vanilla extract
1/3 cup all-purpose flour
1 tsp baking powder
½ cup dried cherries (optional)
1 ½ cups Jordans Cereal, break up the clusters