Chocolate Muffins. Quick, easy, great for packups and just 11p each

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.

Chocolate Muffins

255g self raising flour, 67p/1.5kg, 11p
0.5 tsps bicarbonate soda, £1.19/6x7g, 5p
0.5 tsps salt
110-170g sugar, 150g is 8p
40g cocoa, £1.78/250g, 28p
1 egg, Asda 12 eggs, 13p
240-260ml milk, 11p
1 tsp vanilla essence, Dr Oetker, £1.29/35ml, 18p
85g butter melted, £1.18/250g, 40p
Total cost, £1.34. Makes 12, so 11p each
Nutrition per muffin, 202 cals, 29g carbs, 7g fat, 4g protein

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 40g here, 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.

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.

Chocolate muffins


I added a couple of handfuls of cocoa nibs to mine 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


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; or 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 significantly part of the cost of this batch of muffins, so you could try making your own. It’s super easy, promise.

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  1. Lesley

    Yes, you can use soya milk, nut milk, fruit juice, or even water, although the rise probably won’t be quite as high

  2. Sarah

    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?

  3. Lesley

    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!

  4. Judith

    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”.

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