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
201
What did you think of this recipe?
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
Lucas
Good
5
...
It taste is really nice!
5
a 12 year old kid
it was very runny. but very yummy at the same time
4
Nikki
These were GREAT! Was a little worried about the consistency before adding the flour coated choc chips - this worked and they turned out fantastic :)
5
Estelle
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
201
What did you think of this recipe?
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
Lucas
Good
5
...
It taste is really nice!
5
a 12 year old kid
it was very runny. but very yummy at the same time
4
Nikki
These were GREAT! Was a little worried about the consistency before adding the flour coated choc chips - this worked and they turned out fantastic :)
5
Estelle
5
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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