Pack these rich chocolate muffins with plain chocolate chunks for an indulgent treat.
Soft, spongey chocolate muffins baked in just 30 minutes. The olive oil gives the sponge a light texture and the added milk makes them extra moist. Our tester Rebecca told us: “I make muffins for a living and this is how I would make chocolate muffins. I’ve tried this recipe and it makes the muffins really delicious.”
- 250g self-raising flour
- 25g cocoa powder
- 2tsp baking powder
- 175g caster sugar (or 125g caster sugar and 50g muscovado sugar)
- 175ml milk
- 2 large eggs, beaten
- 100ml mild olive oil (or you can use sunflower oil if too strong-flavoured)
- 75g plain chocolate chunks
- 1-2tsp vanilla extract
Preheat the oven to 170C, gas 5. Line a 12-hole deep muffin tray with paper muffin cases.
Sift together the flour, cocoa and baking powder. Stir in the sugar. Add the remaining ingredients and mix lightly together.
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave to cool completely.
Watch our step-by-step video for these chocolate muffins
Top tips for making chocolate muffins
If you can’t find plain chocolate chips, choose white or dark. You could also roughly chop a bar of chocolate and use that instead.