Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Olympic chocolate muffins.

Ingredients:

Muffins:

200 grams all purpose flour

70 grams cocoa powder

1/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon instant coffee powder.

2 teaspoons kosher salt

275 grams light brown sugar

100 grams milk

150 grams vegetable oil or neutral oil of your choice

2 large eggs (100 grams)

225 grams sour cream

1 tablespoon vanilla extract

115 grams dark chocolate chunks (plus extra for the tops)

115 grams milk chocolate chunks( plus extra for the tops)

Fudge Center:

130 grams water

95 grams granulated sugar

35 grams dutch processed cocoa powder

1/2 teaspoon kosher salt

80 grams thickened cream

140 grams dark chocolate chips, preferably 70% and above for a really rich filling. Use Semi-sweet if you don’t like it as rich.

Directions:

For the muffins:

1. Preheat the oven to 210°.

2. In a large bowl combine flour, cocoa powder, baking powder, baking soda, instant coffee powder, salt, brown sugar. Whisk to combine the ingredients, set aside.

3. In a separate bowl combine milk, oil, eggs, sour cream and vanilla. Whisk to combine.

4. Add the wet ingredients into the center of the dry ingredients. Whisk to combine. 

Whisk only until no dry pockets remain, do not want to over mix the batter.

5. Gently fold in the dark and milk chocolate chunks.

6. Set the batter aside for 30 minutes to an hour to rest before baking. Once the batter has rested, place the muffin liners in every other cavity of the muffin pan.

Scoop the batter in to the liners. 

7. Top each muffin with a sprinkle of reserved chocolate chunks before baking.

8. Bake for 6 minutes at 210°. Do not open the oven. Drop the temp to 175° and bake for an additional 15-18 minutes. Muffins are done baking when the center is set and a tooth pick inserted into the center comes out with a few crumbs stuck to it. 

9. Remove from baking pan and allow to cool completely before filling.

For the fudge filling:

1. In a small saucepan combine the water, sugar, cocoa powder, and salt.

2. Bring this mixture to a boil over medium-heat. Stirring often to avoid burning the cocoa powder.

3. Once the mixture reaches a boil drop the heat to medium-low, cook it while stirring frequently until it thickens (5-8 minutes).

4. Add the cream and allow to boil for another 2 minutes.

5. Pour the mixture over the dark chocolate. Allow the mixture to sit for a few moments to heat up the chips before whisking to combine. 

6. Set aside to cool completely until it’s time to fill the muffins.

7. Fill each muffin, leaving a dollop of mixture on top. 

Clinton Maynard is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Olympic chocolate muffins.
Ingredients:
Muffins:
200 grams all purpose flour
70 grams cocoa powder
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon instant coffee powder.
2 teaspoons kosher salt
275 grams light brown sugar
100 grams milk
150 grams vegetable oil or neutral oil of your choice
2 large eggs (100 grams)
225 grams sour cream
1 tablespoon vanilla extract
115 grams dark chocolate chunks (plus extra for the tops)
115 grams milk chocolate chunks( plus extra for the tops)
Fudge Center:
130 grams water
95 grams granulated sugar
35 grams dutch processed cocoa powder
1/2 teaspoon kosher salt
80 grams thickened cream
140 grams dark chocolate chips, preferably 70% and above for a really rich filling. Use Semi-sweet if you don’t like it as rich.
Directions:
For the muffins:
1. Preheat the oven to 210°.
2. In a large bowl combine flour, cocoa powder, baking powder, baking soda, instant coffee powder, salt, brown sugar. Whisk to combine the ingredients, set aside.
3. In a separate bowl combine milk, oil, eggs, sour cream and vanilla. Whisk to combine.
4. Add the wet ingredients into the center of the dry ingredients. Whisk to combine. 
Whisk only until no dry pockets remain, do not want to over mix the batter.
5. Gently fold in the dark and milk chocolate chunks.
6. Set the batter aside for 30 minutes to an hour to rest before baking. Once the batter has rested, place the muffin liners in every other cavity of the muffin pan.
Scoop the batter in to the liners. 
7. Top each muffin with a sprinkle of reserved chocolate chunks before baking.
8. Bake for 6 minutes at 210°. Do not open the oven. Drop the temp to 175° and bake for an additional 15-18 minutes. Muffins are done baking when the center is set and a tooth pick inserted into the center comes out with a few crumbs stuck to it. 
9. Remove from baking pan and allow to cool completely before filling.
For the fudge filling:
1. In a small saucepan combine the water, sugar, cocoa powder, and salt.
2. Bring this mixture to a boil over medium-heat. Stirring often to avoid burning the cocoa powder.
3. Once the mixture reaches a boil drop the heat to medium-low, cook it while stirring frequently until it thickens (5-8 minutes).
4. Add the cream and allow to boil for another 2 minutes.
5. Pour the mixture over the dark chocolate. Allow the mixture to sit for a few moments to heat up the chips before whisking to combine. 
6. Set aside to cool completely until it’s time to fill the muffins.
7. Fill each muffin, leaving a dollop of mixture on top.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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