Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter.

Keep them fresh by storing them in the refrigerator up to a week or in the freezer one month. These creamy Paleo muffins are packed with avocado, blueberries and dark chocolate – an antioxidant dream!

These Chocolate Zucchini Muffins are truly one of the best zucchini recipes you'll try! They are incredibly soft, fluffy, and ...

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...

This recipe uses dates rather than sugar ... avoid over-mixing as this will result in chewy and hard muffins. 4. Finely chop the dark chocolate, and add into the mixture (we like to save some ...

“It is filled and topped with dark chocolate, featuring chunks of dark chocolate and milk chocolate. This muffin is served ... without revealing the tasty recipe. During the Raising Cane's ...

Grease the muffin baking tray with some butter using a kitchen brush, then dust it with flour. In a bowl over hot water or a microwave melt the butter and dark chocolate until the mixture combines ...

If you find zucchini bread a tad boring, give it a sweet and rich twist by adding an ingredient that you might have used in ...