Chocolate & Rosewater Muffins

I love rosewater. The smell is just too irresistible and the flavour is light, yet really delicious. Paired with chocolate it’s an award winning combination. I made my first batch of chocolate and rosewater muffins just the other week and these where gifted to a friend at her baby shower. The second batch was baked for my brother’s birthday and the chief taster is unsurprisingly urging a third batch to be baked very soon.

My top tip is to eat them straight from the oven when they’re still warm, light and fluffy and serve with a dollop of crème fresh on the side.

The Ingredients…

200g plain flour

1tsp. baking powder

150g dark chocolate chips

2 eggs

120ml of semi skimmed milk

50g of caster sugar

2tsp of rosewater

The Baking Bit…

1. Pre- heat the oven to 180C and place 10 silicon muffin cases into a muffin tray.

2. Sift the flour into a glass bowl and add in the baking powder and sugar, mixing everything together.

3. In a separate bowl blitz the chocolate in the microwave for about 30 – 40 seconds and add the melted chocolate into the first bowl along with two eggs and gently fold all the ingredients together.

4. Finally add in the milk as well as the rosewater and again stir everything together until you have silky smooth mixture. Spoon the mixture into each of the 10 cases, right to the top.

5. Bake in the oven for approx. 25 minutes at 180C and enjoy the gorgeous smell that will consequently envelop your kitchen.


2 thoughts on “Chocolate & Rosewater Muffins

  1. S K says:

    Hi, I went to bake these muffins as soon as I found this recipe, but for some reason they didn’t work for me. They just stayed really moist and undercooked in the middle while the outside started to go hard. I’ve never made muffins before. Is there something I should know? Thanks.

    • Helen Cross says:

      Thanks for stopping by the blog & for trying out the recipe. What I have found with muffins through trial and error is that often oven temperature effects how quickly they are baked. Not all ovens sadly are the same. My tip would be to leave them a little longer. To test they are cooked use a skewer and if it comes out clean they are cooked but if it comes out a little sticky they need a little longer in the oven. Hope this helps!

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