Ad

Showing items 1 to 3 of 3

A batch of muffins in a muffin tin
Apple and cinnamon muffins

These muffins make for an easy breakfast or snack. You can swap out the wholemeal for plain flour in this recipe, but we think it adds lovely nuttiness and texture

Carrot cake cupcakes

A classic cake in cupcake form, made all the more delicious with an orange cream cheese frosting. You don't need any butter for this recipe – it calls for light olive oil instead

Banana Nut Muffins Recipe
Banana and nut muffins

These banana and nut muffins are easy to make and under 300 calories each - make a batch for breakfast and top with crunchy flaked almonds

Try our chocolate muffins recipe then check out our chocolate cupcakes, chocolate fudge cake, chocolate mug cake, Oreo mug cake and rocky road.

We've also got plenty more delicious muffin recipes to try, such as these easy chocolate chip muffins, banana muffins, white chocolate and raspberry muffins and blueberry muffins.

Check out the olive shop for more chocolate treats from artisan producers to enjoy or buy as gifts.

  • 250g self-raising flour
  • ½ tsp fine sea salt
  • 2 tsp baking powder
  • 50g cocoa powder
  • 100g caster sugar
  • 60g soft light brown sugar
  • 2 large eggs
    lightly beaten
  • 185ml whole milk
  • 100ml vegetable oil
  • 1 tsp vanilla extract
  • 150g milk chocolate chunks
    Ad

    Method

    • step 1

      Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper cases.

    • step 2

      Mix the flour, salt, baking powder, cocoa and sugars in a large bowl and make a well in the centre. Beat the eggs and milk in a large jug or bowl. Tip the milk mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through most of the chocolate chunks.

    • step 3

      Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.

    Authors

    Esther Clark
    Ad

    Comments, questions and tips (7)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 4 out of 5.9 ratings

    clara.brierley4625056

    I followed the recipe, apart from I used semi skimmed milk and didn't have any vanilla extract but the muffins were lovely, will definitely use this recipe again. After 20 minutes they were cooked perfectly.

    tomloveridgeXn4iJtDs

    This tastes salty and use of oil is awful use. Use butter instead. Or what am I missing??

    SHM

    I’ve made these muffins probably close to a dozen times and they hit the spot every time. Really good recipe. The kids love them. They always sell immediately at the school bake sale. You do need to tweak the cooking time to suit your own oven but if you manage to hit the sweet spot they won’t…

    daveykemp65370

    Perfect Muffins sad that so many people in the kitchen are clueless.

    katielockielj

    I used melted butter instead of oil (185ml) and 100ml of full fat milk. Used 200g of flour and 50g of ground almounds. I left them in the oven until they had risen and were no longer oozing. I would say it took around 25-30 minutes at 160 fan oven. Really good, tasted amazing looked really good…

    Ad
    Ad

    Latest

    Ad

    You may also like

    Sponsored content