White Sugar
The uniform size of the...
- 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
Reviews
218
What did you think of this recipe?
Angela
Love them
5
J9
I made these and my daughter Teresa made a beautiful icing to top these muffins with, So So Yummy 😋
5
Taylor Hall
So moist !! Didn’t dust choc chips in flour and still turned out amazing ! This is my new go to recipe
5
Jane
Very yummy.
4
Meredith
I use this muffin recipe every time and it’s really good and soft. It’s also very most. I would definitely recommend.
5
Suze
I’ve made this recipe a number of times and they’re always delicious! Quick and easy recipe to do too 😊
5
Parvin
Nice easy recipe for us non cooks
5
alyssa1279@stonefields.school.nz
So easy and tasty my whole family liked it
5
Claka
So amazing but had to add a another cap of flour bit to thin
5
Claka
So amazing but had to add a another cap of flour bit to thin
5
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!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
218
What did you think of this recipe?
Angela
Love them
5
J9
I made these and my daughter Teresa made a beautiful icing to top these muffins with, So So Yummy 😋
5
Taylor Hall
So moist !! Didn’t dust choc chips in flour and still turned out amazing ! This is my new go to recipe
5
Jane
Very yummy.
4
Meredith
I use this muffin recipe every time and it’s really good and soft. It’s also very most. I would definitely recommend.
5
Suze
I’ve made this recipe a number of times and they’re always delicious! Quick and easy recipe to do too 😊
5
Parvin
Nice easy recipe for us non cooks
5
alyssa1279@stonefields.school.nz
So easy and tasty my whole family liked it
5
Claka
So amazing but had to add a another cap of flour bit to thin
5
Claka
So amazing but had to add a another cap of flour bit to thin
5
You May Like These
ingredients
- ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
- ¼ cup + 2 Tbsp cocoa powder (38g)
- ¾ tsp Edmonds Baking Soda
- ¾ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Chelsea White Sugar (113g)
- 1 egg
- ½ cup Meadow Fresh Milk (125ml)
- ¼ cup Olivani Pure Olive Oil (60ml)
- 1 tsp vanilla
- ½ cup boiling water (125ml)
Berry Icing
- 2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
- 2-3 Tbsp boiling water
- 50g butter, softened (or Olivani Spread)
- A few drops of pink food colouring and raspberry or strawberry essence
ingredients
- 150g butter
- 185g dark chocolate melts
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
- ¾ cup Edmonds Self Raising Flour
- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt