Chocolate & Ale Muffins

Chocolate and Ale Muffins served on a gold tray, with a bottle and glass of stout in the background
  • 10 servings
  • 60 minutes to prepare
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  • 250g flour
  • 250g sugar
  • 250ml dark beer
  • 250g butter
  • 75g cocoa powder
  • 2tbsp chocolate chips
  • 150ml sour cream
  • 1tsp baking powder
  • 3 eggs
  • For the ganache
  • 200g dark chocolate (70%)
  • 200g double cream


These rich, indulgent chocolate muffins work well with your favourite dark ale, perfect with Guinness!


  1. Pre-heat the oven to 180°C / 350°F / gas mark 4. Line a muffin tin with muffin cases, this mix will make approximately 10, depending on how big they are.
  2. Melt the butter with the beer in a saucepan over a low heat, remove from the heat and stir in the dry ingredients.
  3. In a separate bowl, whisk together the eggs and sour cream then stir into the mixture until fully incorporated.
  4. Pour into the muffin cases and bake for 25 minutes or until firm. Allow to cool before decorating.
  5. Melt the chocolate and cream together in a bowl over a saucepan of simmering water (don’t let the water touch the bowl) and whisk until smooth, transfer to a piping bag and decorate each muffin.