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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...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=215, results=[{comment_text=A really great recipe. I altered it with instead of white sugar I used 1 cup brown sugar and reduced amount. Also added 2 cups of corgetts to get some nutrients into my kids, and to experiment. The courgette made them so moist can't tell they r in there. I will be adding courgettes to all my cake recipes from now on., approved=true, user_name=Samantha, hs_createdate=1743574748415, rating_new__1_5_=5, id=25891419452}, {comment_text=This recipe is helping Make new zealand lunches easier, approved=true, user_name=Dale, hs_createdate=1743315801398, rating_new__1_5_=5, id=25761194832}, {comment_text=Perfect - unbaked mixture is runny but makes beautiful fluffy muffins and so easy, approved=true, user_name=Anna, hs_createdate=1742790218945, rating_new__1_5_=5, id=25538949043}, {comment_text=First batch with my toddlers we forgot the baking powder accidentally - it made an awesome brownie without added leftover chocolate pieces, second batch added baking powder and made moist muffins - batter is runny but it does bake well :), approved=true, user_name=Jo, hs_createdate=1742205684953, rating_new__1_5_=5, id=25260345735}, {comment_text=Great recipe, approved=true, user_name=Mani, hs_createdate=1741298663964, rating_new__1_5_=5, id=24880943872}, {comment_text=Very good and moist it may look to runny but it is perfect., approved=true, user_name=Josh, hs_createdate=1740976160111, rating_new__1_5_=5, id=24699017838}, {approved=true, user_name=Sophia, hs_createdate=1740873954166, rating_new__1_5_=5, id=24668486239}, {comment_text=Its so delicious and I do recommend, approved=true, user_name=Aaliyah, hs_createdate=1740464677737, rating_new__1_5_=5, id=24455673515}, {comment_text=Amazing, delicious so good and yum made them 2 times!😁, approved=true, user_name=Michelle, hs_createdate=1740114786457, rating_new__1_5_=5, id=24356981294}, {comment_text=To runny, won’t be adding as much milk next time., approved=true, user_name=Mei, hs_createdate=1740006423404, rating_new__1_5_=3, id=24315118353}]}
Reviews
215

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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!

Chelsea Products in Recipe
White Sugar

White Sugar

The uniform size of the...
details
Reviews
215

What did you think of this recipe?

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