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These Easy Chocolate Muffins are soft, fluffy and packed with chocolate flavour, making them the perfect treat for lunchboxes, afternoon tea or a weekend bake. Made with simple pantry staples and ready in under 30 minutes, they’re guaranteed to become a family favourite.
Ingredients
- 2 cups cake flour or all-purpose flour
- ¾ cup caster sugar or white sugar
- ⅓ cup cocoa powder, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla essence
- ½ cup chocolate chips
Instructions
- Preheat the oven to 200°C. Line a 12-hole muffin tin with paper muffin cases.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.
- In a separate jug, whisk together the eggs, milk, oil and vanilla essence until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few small lumps are perfectly fine.
- Fold through the chocolate chips.
- Divide the batter evenly between the muffin cases, filling each about three-quarters full.
- Bake for 15–20 minutes, or until the muffins have risen and a skewer inserted into the centre comes out with a few moist crumbs attached.
- Leave the muffins in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the batter or your muffins can become dense.
- Fill the muffin cases only three-quarters full to give them lovely domed tops.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- They’re delicious served slightly warm with a little butter or simply as they are.