Other Bakes

Chocolate Muffins

I bake a lot of various muffins. They are so handy for lunch boxes, after-school snacks and of course, the mid-morning cuppa.

Chocolate is always a popular choice for the children, which is no surprise really. Once baked, they tend to disappear rather quickly. I’m not complaining, it’s a compliment really.

Chocolate Muffins


250g Plain Flour
25g Cocoa Powder
2 Tsp Baking Powder
100g Caster Sugar
50g Dark Chocolate Chips
175 Ml Buttermilk
100g Butter
2 Eggs
2 Tsp Vanilla Extract


  • Preheat the oven to 170C & line a muffin tin with cases.
  • Sieve the flour, cocoa powder, baking powder and caster sugar into a large bowl.
  • Add the chocolate chips and give it a stir.
  • Put the butter in a saucepan over a low heat to melt.
  • While the butter is melting, whisk the eggs.
  • Add the buttermilk and vanilla and continue whisking. I used a balloon whisk for this.
  • Continue to whisk as you pour the butter into the egg mixture.
  • Then, pour the wet ingredients into the dry and mix well to incorporate everything.
  • Spoon (or use an ice cream scoop if you have one) the muffin mixture into the cases and bake for 15-20 minutes. The muffins were fully cooked in my oven after 15 minutes, however, as we know ovens vary and you know yours best.




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