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Muffins

Chocolate Muffins

Name: Chocolate Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
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)

4.0

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

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

The uniform size of the...

details

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Reviews

194

What did you think of this recipe?

Gina

Very simple and easy to make. I substituted the butter for oil and used a little less milk. They turned out light and fluffy and just as yum!

charlotte

Loved them so much. They were gone the second they were out of the oven!

Kelly

These turned out great! I substituted the sugar for Natvia to make them sugar free, and they came out so light and fluffy! Rather than fold the butter in I just added wet to dry and mixed it all with the electric beater. Very happy with the recipe, easy to make, few ingredients and tasty.

ella

Nice!! Tip: add less milk!

Vegan variation

I swapped out for GF flour, soy milk and dairy free spread instead of butter, still came out great. Thank you for sharing this recipe.

Lana

These cupcakes turned out to be amazingly delicious. The kids loved them! Seems like an odd recipe but it worked really well.

Francesca Harte 8 years old

Good

Charlie or Charlotte Hurricane

It was a very good recipe and I loved the chocolate tasting. My family said it was great too!

Anna

Mine went flat but they were very good. Great recipe.

Carly

Tried making this recipe turned out very runny so added more flour but the end result was disappointing as there was no taste or rise. Measurements were off

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!