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Chocolate chip Muffins
Mouth watering.. and easy.
200g/8oz plain flour
25g/1oz cocoa powder
1tablespoon baking powder
1teaspoon groun cinnamon
115g/4oz golden caster sugar
125g/4.5oz milk chocolate (broken into quite small pieces.)
2 large eggs
100ml sunflower or peanut oil
200ml milk
Note: 100ml = 3.5 fluid oz


preheat the oven to 200*C/400*F/Gas Mark 6. Line a 12-cup muffin tin with muffin paper cases.

Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and milk chocolate.

Place the eggs and oil in a seperate bowl and whisk until frothy, then gradually whisk in the milk. Stir into dry ingredients [with a wooden spoon if possible] until just blended. [NOTE: do not over stir, because if you do the air in the mixture will go and the muffins will not rise! if baking with a child, do this part yourself.]

divide the mixture evenly between the paper cases, filling each three-quarters full. Bake in the preheated oven for about 20 minutes or until well risen and springy. Remove and leave to cool slightly and then transfer onto a wire rack to cool further. If you want, eat them warm but they will be very hot at the start so leave them a few mins first.

Note from me- I got this originally from a book called Caked And Bakes by Love Food.
I Changed the recipe a bit because on the first occasion of making it i used milk chocolate instead of the white chocolate it suggested. the second time i used what it suggested, but me and many others much prefered the first version. you can do what you like but it is the same amounts if you use white chocolate. i advise you not to. =)


Preparation Time: 20 Serves: 12
Recipe Origin: United Kingdom
Submitted by:
Niloo S.

United Kingdom
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