Chocolate muffin recipes
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Rich Chocolate Muffins
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Chocolate Muffins
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Mitzie Wilson's Triple Chocolate Muffins
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Ingredients
- Muffin Cases (Large)
- 125g Plain Flour
- 25g Cocoa Powder
- 2 level tsp Baking Powder
- 75g Soft Dark Brown Sugar
- 50g Milk Chocolate Chips
- 200ml Milk
- 2 Eggs
- 50g Butter or Margarine
Method
- 1) Preheat oven to Gas Mark 5 (190'C).
- 2) Sieve flour, cocoa and baking powder together into a bowl. Stir in the sugar. Reserve 1 tbsp of the chocolate chips & add the rest to the flour mix.
- 3) Melt the margarine. Using a ballooon whisk, whisk the milk, eggs & margarine together. Then stir into the flour mixture & mix well to make a battter.
- 4) Spoon into muffin cases and sprinkle with the remaining chocolate chips.
- 5) Bake for 20-30 minutes.
- 6) Take out the oven once risen and cooked. Leave to cool on a cooling rack & then serve.
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Ingredients
- 250 g self-raising flour
- 100 g light brown muscovado sugar
- 35 g cocoa powder
- 75 g 70% chocolate, roughly chopped
- 100 ml light olive oil
- 150 ml Organic Rice Dream
- 1 tsp bicarbonate of soda
- 1 tsp vinegar
- 12 tsp peanut butter
Method
- 1. Preheat the oven to 200°C/180°C fan/gas mark 7. Line a 12 hole muffin pan with papers.
- 2. Place the flour, sugar, cocoa and chocolate chunks in a large bowl and mix together.
- 3. Pour in the oil and rice milk and stir to create a batter. Blend together the bicarbonate of soda with the vinegar and add to the mix.
- 4. Place a large spoonful of batter in each case. Spoon in the peanut butter, then top with the rest of the mixture, using it all up ensuring you have even sized muffins for even cooking.
- 5. Bake for 15 minutes until springy to the touch.
Ingredients
- 50g plain chocolate
- 50g milk chocolate
- 50g white chocolate
- 1tbsp milk
- 75g butter
- 200g self-raising flour
- ½tsp bicarbonate of soda
- 125g golden caster sugar
- 150ml soured cream
- 1 egg
Method
- 1. Heat oven to 180C/gas 4. Melt the plain chocolate in a small pan with the milk and butter and allow to cool while roughly chopping the milk and white chocolate into chunks. Place the chopped chocolate into a mixing bowl with the remaining ingredients, and pour on the melted chocolate and butter.
- 2. Mix well and divide between 9 or 12 muffin cases (or use squares of baking parchment to line the tins). Bake for 25-30 minutes until just firm to the touch. They will keep for 3-4 days in a cake tin.
- VARIATION:
- Omit the chocolate chunks if you want a plainer muffin, or add dried cranberries for a fruitier version.
Mitzie Wilson has contributed to these popular cooking recipes:
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