 2 1/4 cups self-raising flour, sifted

 1/2 cup cocoa powder, sifted

 1 cup caster sugar

 3/4 cup dark chocolate chips

 1/2 cup vegetable oil

 2/3 cup milk

 1 teaspoon vanilla extract

 2 eggs

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 Method

 Notes
1. Step 1
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin
pan with paper cases.

2. Step 2
Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in
centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to
well (see Cooking class, below). Using a wooden spoon, stir until just combined
(don't over-mix). Spoon mixture into paper cases.

3. Step 3
Bake for 25 minutes or until firm to touch and a skewer inserted into the centre
comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

ngredients
 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 (can use sunflower oil if too strong-flavoured)

 75g plain chocolate chunks

 1-2tsp vanilla extract

goodtoknow user, Rebecca says: 'I make muffins for a living and
this is how I would make chocolate muffins. I've tried and tested this
recipe and it makes the muffins really delicious.'
Method
1. Preheat the oven to 170ºC (375ºF, gas mark 5).
2. Line a 12-hole deep muffin tray with paper muffin cases.
3. Sift together the flour, cocoa and baking powder; stir in the sugar. Add the
remaining ingredients and mix lightly together.
4. 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 until cold.

Ingredients
1 h 35 m12 servings322 cals

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 2 cups all-purpose flour

 1 cup white sugar
 3/4 cup chocolate chips
 1/2 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1 teaspoon vanilla extract

 1 egg
 1 cup plain yogurt
 1/2 cup milk
 1/2 cup vegetable oil
 1/4 cup chocolate chips
 Add all ingredients to list

Directions
Print


 Prep

15 m

 Cook

20 m

 Ready In

1 h 35 m

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper
muffin liners.
2. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large
bowl. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into
chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full
and sprinkle with remaining 1/4 cup chocolate chips.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about
20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a
wire rack.

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 I made it!

Share
 Makes 12 muffins.

1 1/2 - 2 cups (190 to 250g) all purpose flour

1 cup (200g) sugar

1/2 cup (43g) unsweetened cocoa powder


 2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs lightly beaten

1 cup (240 ml) milk

1 cup (1 stick/230g) butter melted

1/2 cup (84g) chocolate chips

Suggested toppings: chocolate chips, icing, butter,strawberries

Preheat oven to 375°F (190°C). Grease or line with paper cup-cake liners, a 12 cup
muffin pan.
Combine the flour, sugar, cocoa, baking powder, soda and salt in a medium bowl. Whisk
to blend.
Add the eggs, milk, and melted butter. Stir until just blended. Stir in the chocolate chips.
Spoon into the prepared pan.
Bake until puffed and a toothpick inserted in center comes clean; this should take about
18 to 20 minutes.

B
Invert and cool completely. a
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