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
206
What did you think of this recipe?
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
Charlotte
I’m just about to make them now, but they look amazing! Apparently their way too runny and there is lots of people who changed the amount of butter, I’m going to do 82gm of butter. see how it goes! Comment later
5
Emma
Why did mine end up not rising and sunk in the middle.
2
Stay preppy
is the amount of butter right ???????????
1
Jo
It was yum as but very chocolatey for me
4
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
206
What did you think of this recipe?
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
Charlotte
I’m just about to make them now, but they look amazing! Apparently their way too runny and there is lots of people who changed the amount of butter, I’m going to do 82gm of butter. see how it goes! Comment later
5
Emma
Why did mine end up not rising and sunk in the middle.
2
Stay preppy
is the amount of butter right ???????????
1
Jo
It was yum as but very chocolatey for me
4
You May Like These
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?
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