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Mini Chocolate Muffins

By Chelsea Sugar
Mini Chocolate Muffins
30 servings
  • 7 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 15 mins
  • Serves

    1 1/2 cups self raising flour, sifted
    1/3 cup cocoa, sifted
    1/3 cup Chelsea White Sugar
    1 teaspoon vanilla essence 
    1 egg, lightly beaten
    1/3 cup oil
    1 cup low fat milk
    Chelsea Icing Sugar to dust 


    Lightly grease 2, 12 hole (2 tablespoon capacity) mini muffin trays.
    Preheat oven to 200°C conventional or 180°C fan forced.
    Combine flour, cocoa and Chelsea White Sugar together in a medium bowl.
    Mix the vanilla, egg, oil and milk in a separate bowl.
    Gently pour the wet ingredients into the dry and lightly fold together until just combined. Over mixing will give tougher muffins.
    Divide mixture evenly between each cup of the mini muffin pans. Bake muffins for 15-17 minutes, or until they spring back when gently touched in the centre. Leave in tray for 5 minutes, then gently remove and cool on a wire rack. Dust with sifted Chelsea Icing Sugar.

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Average Rating
(7 reviews)

Good for kids lunchboxes but got my daughter to make. she burnt it.

Great for the kids lunchbox. Very little sugar and I also add some blueberries for a change. Recipe makes 30 mini muffins.

Absolute dud unfortunately.

I tried it and it turned out amazing.

This is a horrible recipe. There is no baking powder or soda making them as flat as a pancake. Also they taste like rubber and trash.

I made these today but added 1 cup of frozen raspberries. All I can say is WOW! They are light, delicious and moist. Just make sure you don’t mix it more than just combined.

Muffins are dry and tasteless. Didnt do anything wrong. Even made a second batch with extra sugar and cocoa but they were still bland. So disappointing really.

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