Malty pear & dark chocolate muffins

Name: Malty pear & dark chocolate muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 80 g unsalted butter, softened; 130 g golden caster sugar; 1 egg; 140 g plain flour; 1 tsp baking powder; ½ tsp fine salt; 50 g Ovaltine Original Add Milk Malted Drink; 160 ml buttermilk; 2 pears, peeled or unpeeled, cored and chopped into chunks; 100 g dark chocolate, chopped into chunks

The nostalgic-yet-subtle flavour of malt makes a pleasing base for these muffins. Grab one for an indulgent breakfast or serve up for a well-received teatime treat.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves12
CourseDessert
Prepare25 mins
Cook25 mins
Total time50 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

80g unsalted butter, softened
130g golden caster sugar
1 egg
140g plain flour
1 tsp baking powder
½ tsp fine salt
50g Ovaltine Original Add Milk Malted Drink
160ml buttermilk
2 pears, peeled or unpeeled, cored and chopped into chunks
100g dark chocolate, chopped into chunks

Method

Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with muffin cases. In a large bowl, use an electric hand mixer to beat together the butter and sugar until light and fluffy (about 5 minutes). Beat in the egg until smooth and combined.
Sift the flour into a bowl, then use a fork to whisk in the bicarb, baking powder, salt and Ovaltine. Using a large metal spoon, fold into the butter mixture with the buttermilk until just combined (do not overmix). Gently fold in most of the pears and chocolate (reserving some of each to decorate). Divide the mixture between the muffin cases, sprinkle with the remaining pear and chocolate chunks, and bake for 20-25 minutes until slightly risen, cooked through and a skewer comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.