Chocolate muffins recipe

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  • Nut-free
serves: 12
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 30 min
(may take 5 mins longer)

Nutrition per portion

Calories 326 kCal 16%
Fat 11g 16%
Carbohydrates 37g 16%
  -  of which Sugars 22g 24%
Protein 4g 8%
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  • 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.

    You might also like…
    Blueberry muffins
    Banana muffins
    Chocolate chip muffins

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