When the going gets tough, the tough start baking

When the going gets tough, the tough start baking chocolate muffins

Chocolate muffins recipe


  • 2 medium eggs
  • 125 ml vegetable oil
  • 250ml milk
  • 250g sugar
  • 400g flour
  • 3 tsp of baking powder
  • salt to taste (½ tsp)
  • 2 tbsp of cocoa powder
  • 100g chocolate chips
  • x2 muffin trays either greased or with paper muffin cases


  1. Heat oven to 200C/180C fan/gas mark 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  2. Add the vegetable oil and  milk and beat until just combined then add the sugar and cocoa and whisk until you have a smooth batter.
  3. Sift the flour, salt and baking powder then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  4. Stir in the chocolate chips 
  5. Fill the muffin cases two-thirds full and bake for 20-25 mins, until risen and firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
  6. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
  7. Once cool serve with a nice pot of tea.


Use vanilla essence top with chocolate fondant icing, sprinkles or icing sugar

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