When a recipe proclaims that it produces “the best chocolate muffin you’ll ever eat” you know that you’re either in for a revelation or a huge disappointment. When the recipe also involves custard, practically my favourite thing ever, both of those results are only going to be magnified.
So, with that in mind, last night I turned out a batch of Dan Lepard’s chocolate custard muffins. The picture isn’t good due to the lighting, but they look amazing. They rose right to the top of my already oversized cases, so you’ll need large cases to fit these in. The craggy tops reminded me a little of ‘The Thing‘ from the Fantastic Four, and they certainly look dramatic.
The recipe’s unusual in that it’s made in a saucepan, and you begin by making a sort-of custard (no milk or eggs to begin with), and then you melt everything into it. The smell as the custard cooks is wonderful. Because of the cornflour the mixture is quite thick, and it took a while to spoon it into the cases but the resting didn’t seem to harm the end results.
They’ve got a lovely light texture, and a great chocolatey flavour. I don’t mean it in a bad way when I say they taste a little like a packet-mix muffin (I think it’s the cornflour) but without all the nasties. They also cooked with a lovely crisp top, far removed from the soggy and slightly sweaty affairs you buy in the shops.
There’s one thing holding me back from endorsing them as the best ever chocolate muffin though, and that’s that they taste slightly oily. The recipe uses 75ml of oil and 75g of butter. In future I might change that ratio slightly in favour of the butter, or even better, substitute a nut-oil (I’m thinking that hazelnut would be good), for the sunflower oil, which would probably mask the oily taste slightly while adding another flavour into the mix.
So, certainly the base for the best ever chocolate muffin. I don’t think these will be lasting long.