White Sugar
The uniform size of the...
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Muffins
Chocolate Muffins
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
Reviews
210
What did you think of this recipe?
Josh
Very good and moist it may look to runny but it is perfect.
5
Sophia
5
Aaliyah
Its so delicious and I do recommend
5
Michelle
Amazing, delicious so good and yum made them 2 times!😁
5
Mei
To runny, won’t be adding as much milk next time.
3
Janene Belcher
Love this recipe so easy and ready delicious. This is our go to everytime we bake.
5
Billy BoB BaKer
Very confusing reviews alot say to runny 165g of butter to one cup of flour is a lot of butter not sure I will try this recipe
1
Dana
Amazing, perfect texture
5
Jess
Ratios of ingredients are not right.
1
Lianne J
Delicious, have made several times including the extra chocolate chips. Have had to ration myself as too yummy!
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
210
What did you think of this recipe?
Josh
Very good and moist it may look to runny but it is perfect.
5
Sophia
5
Aaliyah
Its so delicious and I do recommend
5
Michelle
Amazing, delicious so good and yum made them 2 times!😁
5
Mei
To runny, won’t be adding as much milk next time.
3
Janene Belcher
Love this recipe so easy and ready delicious. This is our go to everytime we bake.
5
Billy BoB BaKer
Very confusing reviews alot say to runny 165g of butter to one cup of flour is a lot of butter not sure I will try this recipe
1
Dana
Amazing, perfect texture
5
Jess
Ratios of ingredients are not right.
1
Lianne J
Delicious, have made several times including the extra chocolate chips. Have had to ration myself as too yummy!
5
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- 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
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- ½ cup Chelsea White Sugar (113g)
- 1 egg
- ½ cup Meadow Fresh Milk (125ml)
- ¼ cup Olivani Pure Olive Oil (60ml)
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Berry Icing
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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
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learn about baking
How to Choose SugarFor Baking?
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