Chocolate Muffins Recipe
Mike was ‘needing some chocolate’ yesterday, so I decided to make some chocolate muffins. Haven’t made any kind of muffins for yonks. They are super easy in that it is just a bit of stirring, and not too much of that either or the the cake will be tough.
If you are using a silicone muffin tray, you can either use muffin cases or not, as you please. If you are using a metal tray, I would use either paper or silicone cases, the muffins do tend to stick. I now like to use silicone muffin cases as I can use them over and over again. If using silicone muffin cases, you won’t need a muffin tray at all as they stand up on their own.
I have used up all my plain paper ones. There are many different types of more decorative cases, if you’d like pretty tulip shaped cases for example these seem nice
What do I need to make speedy chocolate muffins
To make a batch of 12 muffins, you will need
- 255 g self raising flour, or use plain flour and a teaspoon of baking powder
- ½ tsps bicarbonate soda. Bicarb is a leavening agent used to he make the batter rise
- 150 g sugar 110-170g. Personally, I use the minimum amount of sugar I can get away with. A higher amount of sugar will make a more tender bake
- 40 g cocoa
- 1 egg. The egg can omitted, replace with 80g more liquid
- 250 ml milk 240-260ml. Any kind of milk can be used here
- 1 tsp vanilla extract. Please note this is extract, not essence which has a much more inferior flavour
- 85 g butter, or in this case, Brilliantly Buttery, melted
- ½ tsp salt. A little dash of salt helps bring out the flavourpriced at Asda April 2024. The batch of 12 muffins cost £1.41, so 12p each
How do I make chocolate muffins
- Put all dry ingredients in a bowl, except cocoa.
- Add half the cocoa, stir it all together and give the mixture a good sniff. If it doesn’t smell chocolate enough, add the remaining cocoa. You might like even more than the amount in the recipe, in which case, feel free to add another 10g or so.
- Put all wet ingredients in a jug and whisk the egg.
- Stir the two together until just combined and there is no dry flour. Lumps don’t matter. Don’t over mix, or the muffins will be tough.
- If using, put a muffin case in each of the holes of a 12 hole muffin tin.
- Divide the mixture evenly between the cases and bake at 375-400F / 190-200C / gas mark 5-6 for 20-25 minutes until the tops spring back when gently pressed.
What were the chocolate muffins like?
I added a couple of handfuls of cocoa nibs to mine to make chocolate chip muffins as I had bought a big bag from Healthy Supplies and I need to use them up.
They were beautiful! A soft and springy crumb, with little bits of crispy / chewiness from the cocoa nibs.
Keep muffins in the freezer as they stale quickly. Good for popping into a packup, taking on picnics, or for after school. If you’re feeling really decadent, give them a few seconds in the microwave to warm through and serve with cream, ice cream or custard.
Chocolate Muffin Variations
Muffins are of course extremely versatile and I only made chocolate ones because of those nibs and Mike’s need for chocolate of course!
I use Susan Reimer’s Muffins book for ideas and inspiration, and there are literally thousands of muffin recipes if you Google.
- Chocolate muffins themselves can be varied in many ways.
- Add some glacé cherries
- Any chopped nuts, either mixed in or sprinkled on top
- Use very strong coffee instead of milk for mocha muffins
- Add a tsp of orange zest for a chocolate orange
- And of course choc chips, milk, plain or white.
- Plus you could top with a chocolate butter icing, or a fudge one.
If you’re feeling really decadent, you could warm them in the microwave for a few seconds and serve with cream, ice cream or custard.
The vanilla essence is a significant part of the cost of this batch of muffins, so you could try making your own. It’s super easy, promise.
Vegan Chocolate Muffins
If you would like vegan chocolate muffins, the non-vegan items are egg, milk and butter.
- You can use oil in place of the butter, or your preferred plant spread, Pure or Vitalite for instance.
- Muffins can be made easily with no egg, you don’t need any egg replacer, you just need to replace the moisture of the egg, about 80g. If I don’t have eggs, I just use a splash more milk.
- For the milk, just use your preferred plant milk
Gluten Free Chocolate Muffins
All you have to do to make these muffins gluten free is to use a gluten free flour. If the flour is plain, add baking powder, ensuring that is gluten free too
Ingredients
- 255 g self raising flour 80p/1.5kg, 13p
- ½ tsps bicarbonate soda £1.60/200g, 1p
- 150 g sugar 110-170g, £1.38/kg 150g is 21p
- 40 g cocoa £2.50/250g, 40p
- 1 egg £1.50 for 6 medium free range, 25p each
- 250 ml milk 240-260ml 2.27 litres/£1.45 250ml is 16p
- 1 tsp vanilla extract Extra special vanilla extract, not essence 60ml/£1.40 12p
- 85 g butter Brilliantly Buttery melted, £1.90/kg, 16p
- ½ tsp salt
Instructions
- Put all dry ingredients in a bowl, except cocoa.255 g self raising flour, 150 g sugar, ½ tsp salt, ½ tsps bicarbonate soda
- Add half the cocoa, stir it all together and give the mixture a good sniff. If it doesn’t smell chocolate enough, add the remaining cocoa. You might like even more than the 40g here, in which case, feel free to add another 10g or so.40 g cocoa
- Put all wet ingredients in a jug and whisk the egg.1 egg, 250 ml milk, 1 tsp vanilla extract, 85 g butter
- Stir the two together until just combined and there is no dry flour.
Lumps don’t matter. Don’t over mix, or the muffins will be tough. - If using, put a muffin case in each of the holes of a 12 hole muffin tin.
- Divide the mixture evenly between the cases and bake at 375-400F /
190-200C / gas mark 5-6 for 20-25 minutes until the tops spring back
when gently pressed. - Click here to start a 20 minute timer
To Store
- Any muffins that aren't eaten on the day of baking need to be wrapped and frozen as muffins stale pretty quickly
Equipment Needed
Notes
- Chocolate muffins themselves can be varied in many ways.
- Add some glacé cherries
- Any chopped nuts, either mixed in or sprinkled on top
- Use very strong coffee instead of milk for mocha muffins
- Add a tsp of orange zest for a chocolate orange
- And of course choc chips, milk, plain or white.
- Plus you could top with a chocolate butter icing, or a fudge one.
Vegan Chocolate Muffins
If you would like vegan chocolate muffins, the non-vegan items are egg, milk and butter.- You can use oil in place of the butter, or your preferred plant spread, Pure or Vitalite for instance.
- Muffins can be made easily with no egg, you don't need any egg replacer, you just need to replace the moisture of the egg, about 80g. If I don't have eggs, I just use a splash more milk.
- For the milk, just use your preferred plant milk
Gluten Free Chocolate Muffins
All you have to do to make these muffins gluten free is to use a gluten free flour. If the flour is plain, add baking powder, ensuring that is gluten free too
Nutrition
yes, very easy to make gluten free. Hope your SIL likes them too 🙂
Lovely recipe – I love the fact u
you’ve included variations – my SIL is gluten free so I could adjust and make a batch for her.
Yes, you can use soya milk, nut milk, fruit juice, or even water, although the rise probably won’t be quite as high
Thanks, these look quick and easy. I plan on making them when our friends and their children visit, I have decided to make them in smaller cases so I get more cakes and they are more child-friendly so they are able to eat a whole one and not leave half for the bin.
Is it possible to exchange the milk for a different liquid?
yes, I must admit, I usually use oil too. Trying to cut down on the Omega 6’s. Although at over 200 cals each, I won’t be having any, plus the cocoa nibs guarantee a migraine!
I have just eaten a chocolate chip muffin I made earlier. I used oil instead of butter though, as it makes them really quick to throw together. I also used up some kefir instead of the milk. Muffins are my go to quick bake and I usually have some in the freezer for “emergencies”.