Prep 15 mins
Cook 15 mins
More a cross between a shortcake and a biscuit than a traditional muffin texture, these are moist and crumbly. Best eaten warm.
- 1 3⁄4 cups self-rising flour
- 1 pinch salt
- 1⁄3 cup sugar, plus
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 3 ounces bittersweet chocolate (grated or finely chopped)
- 1⁄2 cup pecans, finely chopped (optional) or 1⁄2 cup almonds, chopped (optional)
- 2 tablespoons dried candied orange peel, finely chopped (recipe just said citrus peel, I love orange and chocolate together)
- 1 large egg, slightly beaten
- 3⁄4 cup light cream (may need a little more or less)
- chocolate chips, for garnish
- Preheat oven to 425ºF.
- Butter a 12-hole muffin pan or line it with cupcake papers.
- Sift the flour, salt and sugar into a mixing bowl.
- Add the butter and using the tips of your fingers, rub the mixture until it resembles fine bread crumbs.
- Stir in the chocolate, nuts (if using) and citrus peel.
- Break the egg into a measuring cup, whisk slightly, then add enough light cream to make 1 cup of liquid ingredients.
- Add the egg/milk mixture to the other ingredients and stir just until the dough comes together - it will be quite sticky.
- Divide the dough equally among the muffin cases, then decorate with chocolate chips, if using.
- Bake for 10 minutes.
- Lower heat to 350ºF and bake an additional 5-10 minutes or until golden brown and firm to touch.
- Remove from oven and cool slightly on a baking rack.
- Store leftovers in an airtight container.
These muffins were a hit at my office - they were gone in a flash!! I used milk instead of cream and used candied orange and lemon peels. The muffins come out small but packed with taste. My only problem was the heat of the oven - it burnt the bottom of the muffins a bit - next time I would put the oven at 350 the whole time. Thanks SusieQusie!