Chocolate Muffins Recipe NZ

Ingredients

1 ¼ cups Edmonds Self Raising Flour (190g)
¼ cup cocoa powder (25g)
¾ tsp Edmonds Baking Soda
¼ tsp salt
½ cup Chelsea Soft Brown Sugar (100g)
¼ cup Chelsea White Sugar (55g)
½ cup chocolate chips (100g) + extra for sprinkling (optional)
1 egg
½ cup Greek yoghurt or sour cream (125g)
½ cup Meadow Fresh Original Milk (125ml)
¼ cup sunflower oil (60ml)
1 tsp vanilla essence

Method

Preheat oven to 180ºC fan bake. Line a 12-hole muffin tin with paper cases.
Sift flour, cocoa powder, baking soda and salt into a large bowl. Stir in sugars and chocolate chips.
In a separate bowl, whisk together egg, yoghurt, milk, oil and vanilla essence. Add to dry ingredients and mix until just combined (don't over-mix).
Divide mixture evenly between muffin tin holes. Sprinkle with extra chocolate chips, if desired. Bake for 18-20 minutes, until muffins spring back when lightly pressed.
Leave to cool in tins for a couple of minutes before transferring to a wire cooling rack.

Tips

Muffins are best eaten fresh on the day they're made. Store any leftovers in an airtight container and reheat in the microwave to warm through.

Add your review

Nadia

Great recipe. I cut back on the sugar which was much better. So many recipes out waaaay to much in so much so that s all you can taste.

Amanda Chen

Chocolate muffin, chocolate heaven! Used high quality baking chocolate and they rose really well, were light, moist and oh so chocolatly!

Bella

Is brown sugar good swap the white sugar oh ok

Could I swap melted butter for oil?

EDMONDS: Substituting oil for butter can change the consistency of baking. If you'd like to make a butter free muffin, I suggest you try our Fruit Muffins which use oil. Happy baking!

Chocolate Muffins

Tips

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