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Chocolate Muffins
Chocolate Muffins
Muffins

Chocolate Muffins

4.1
20 mins
20 mins
Easy
12

This chocolate chip muffin recipe was kindly shared by one of our Recipe Club members.

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  • Ingredients
  • Method

Ingredients

  • 2 eggs
  • 1 cup Chelsea White Sugar (225g)
  • 1 cup Edmonds Standard Grade Flour (150g)
  • 6 Tbsp cocoa powder
  • 2 tsp Edmonds Baking Powder
  • ½ tsp salt
  • ⅔ cup Meadow Fresh Original Milk (160ml)
  • 165g butter, melted
  • 1 tsp vanilla essence
  • ⅔ cup chocolate chips (130g), tossed with 1 Tbsp Edmonds Standard Grade Flour (optional)

Chelsea Products in Recipe

White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=160


{has_more=true, offset=170, total=231, results=[{comment_text=The mix was too runny., approved=true, hs_createdate=1702249868294, rating_new__1_5_=1, id=11175400783}, {comment_text=I do a lot ofbaking, and this recipe was a rare mis-step. Hardly rose, texture poor., approved=true, user_name=Anna, hs_createdate=1702249868016, rating_new__1_5_=2, id=11175627426}, {comment_text=pineapple juice makes you go crazy, approved=true, user_name=laughan and shorri, hs_createdate=1702249867900, rating_new__1_5_=1, id=11175392549}, {comment_text=Hi, I'm a kid home sick, (very bored) I enjoy baking and cooking. Asked mum if I could bake something and I thought I could make some Cup - Cakes, half way through making them I thought I had done it wrong but they have turned out great. EXCITED TO EAT THEM!, approved=true, user_name=Greer, hs_createdate=1702249867747, rating_new__1_5_=4, id=11175696551}, {comment_text=Mixture was really runny, had to add more flour and less butter.. But yummy muffins., approved=true, hs_createdate=1702249867173, rating_new__1_5_=4, id=11175388424}, {comment_text=Family favourite!Nice and fluffy, easy to make in a jiffy., approved=true, user_name=Neroli Evans, hs_createdate=1702249867155, rating_new__1_5_=5, id=11175651233}, {comment_text=Instead of 2/3 cups of flour I used 1/2 cup and i also used 120mL of milk and the mixture turned out perfect! The muffins were very moist and delicious. with these tweaks, the muffins are amazing :-), approved=true, user_name=lily, hs_createdate=1702249867066, rating_new__1_5_=4, id=11175469971}, {comment_text=Very simple and easy to make. I substituted the butter for oil and used a little less milk. They turned out light and fluffy and just as yum!, approved=true, user_name=Gina, hs_createdate=1702249866736, rating_new__1_5_=5, id=11175572758}, {comment_text=Loved them so much. They were gone the second they were out of the oven!, approved=true, user_name=charlotte, hs_createdate=1702249866635, rating_new__1_5_=5, id=11175538589}, {comment_text=These turned out great! I substituted the sugar for Natvia to make them sugar free, and they came out so light and fluffy! Rather than fold the butter in I just added wet to dry and mixed it all with the electric beater. Very happy with the recipe, easy to make, few ingredients and tasty., approved=true, user_name=Kelly, hs_createdate=1702249866318, rating_new__1_5_=5, id=11175388344}]}
Reviews
231

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Method

Preheat oven to 180°C bake. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins.

Beat the eggs and Chelsea White Sugar together.

In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Add to egg/sugar mixture. Stir to just combine.

Add the milk, butter and vanilla essence. Fold in until just combined. Fold in the flour-coated chocolate chips, if using.

Spoon mixture into prepared tins, until approximately two thirds full.

Bake for 18-20 minutes (regular muffins) or 30 minutes (extra large muffins), until muffins spring back when lightly pressed or a skewer inserted into the centre comes out clean.

Leave to cool in tins for 10 minutes before transferring to a wire cooling rack. Delicious served warm!

Reviews
231

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