Chocolate mud muffins with ganache

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Chocolate mud muffins with ganache
  • 125 gram butter, at room temperature
  • 250 gram dark cooking chocolate, broken into pieces
  • 2 eggs, at room temperature
  • 200 gram greek-style natural yogurt
  • 1/2 cup milk
  • 3/4 cup caster sugar
  • 2 teaspoon vanilla essence
  • 1 2/3 cup gluten-free plain flour
  • 1/2 cup cocoa powder
  • 2 teaspoon gluten-free baking powder
  • 2 tablespoon thickened cream


Chocolate mud muffins with ganache
  • 1
    Preheat oven to 180°C/160°C fan forced. Line a 12-hole (1/3-cup) muffin tray with paper cases.
  • 2
    Combine butter and 30g of the chocolate in a small saucepan over low heat. Stir until melted and smooth. Whisk eggs, yogurt, milk, sugar and essence in a medium bowl until combined. Whisk chocolate mixture into egg mixture.
  • 3
    Sift flour, cocoa powder and baking powder over chocolate mixture; whisk until smooth. Spoon mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted at centre comes out clean. Cool on a wire rack.
  • 4
    Heat remaining chocolate and cream in a small saucepan over low heat, stirring until melted and glossy. Spread chocolate mixture evenly over tops of cooled muffins. Stand for 30 minutes to set. Serve.


Always check labels to make sure products don't contain added gluten. Make ahead: Cook muffins a day ahead. Store in an airtight container in fridge. Bring to room temperature before sewing. Use remaining cream in desserts and sauces.

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