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- Dish type
- Mini cakes
- Chocolate muffins
- White chocolate muffins
Simple to make chocolate muffins. Add white chocolate chips instead, if liked.
West Midlands, England, UK
23 people made this
IngredientsMakes: 12 large muffins
- 250g plain flour
- 110 to 170g white sugar or light brown soft sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 5 tablespoons unsweetened cocoa powder
- 1 egg
- 260ml milk
- 1 teaspoon vanilla extract
- 90ml vegetable oil
- chocolate chips for topping
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 200 C / Gas 6.
- In a large bowl, sift together flour, sugar, baking powder, bicarbonate of soda, salt and cocoa powder. Set aside.
- In another bowl, beat egg with fork. Add milk and vanilla, followed by oil. Stir well.
- Pour all of wet mixture into dry. Stir just until combined and no dry flour is visible. The mixture will be lumpy; do not over stir. Fill muffin cases. Press chocolate chips into the top of the mixture.
- Bake for 20 to 25 minutes until top springs back when pressed gently.
If you want chocolate chips inside, mix them in the muffin mixture. Also, they may take a shorter amount of time to bake, so keep an eye on them.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Very easy and quick to make. I used butter in stead of oil. At 135g light brown sugar it was not very sweet at all, perhaps a little more for most tastes. My young boys loved it, light and fluffy, absolutely fine for them.-11 May 2014
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Chocolate Chip Muffin Recipe Ingredients
Here’s what you’ll need to make this chocolate chip muffin recipe:
- Chocolate chips, of course! Fold most of them into the batter, reserving a few to sprinkle on top.
- All-purpose flour and whole wheat flour – I love using this combination in baking. It’s more wholesome than 100% all-purpose flour, and it yields tender, soft, and puffy muffins.
- Baking powder and baking soda – They make the muffins nice and puffy.
- Nutmeg – The secret ingredient! I add a tiny pinch to enhance the rich flavor of the chocolate chips.
- Greek yogurt – For extra moisture and richness.
- Eggs – They add moisture and help the muffins puff up as they bake.
- Almond milk – Or any milk you like! Oat milk would work nicely here too.
- Maple syrup – It sweetens the muffins naturally and adds a subtle maple flavor.
- Olive oil – I use olive oil because it’s what I keep on hand, but if you prefer, you could substitute a neutral oil, such as avocado or vegetable oil.
- Apple cider vinegar – For extra rise.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Note: for a vegan version, make these vegan banana muffins and add chocolate chips.
If you are going to make these Double Chocolate Chip Muffins, start by preheating your oven to 375 degrees F. Grab a muffin pan and place a cupcake liner in each slot before setting it off to the side.
Grab a bowl and combine all your dry ingredients together. In a separate bowl, combine all the wet ingredients. You will whisk your egg with sugar for a minute before adding in your vanilla and buttermilk.
Fold your dry ingredients into the wet ones just until fully incorporated and lump-free.
Grab a separate small bowl and put your chocolate chunks into the bowl. Coat the chocolate chunks with a bit of flour and then fold them into the batter.
Use an ice cream scoop to scoop out an equal amount of batter to put into each slot of the cupcake pan. Put your pan in the oven and bake these muffins for up to 22 minutes.
Check the center with a toothpick to make sure the muffins are done before you remove them. Set your muffins on a wire rack, let them cool down for several minutes, and serve!
Skinny on Healthy Double Chocolate Bran Muffins
Low in fat and packed with fiber, these yummy healthy double chocolate bran muffins are a delicious treat you can indulge in without guilt.
Double Chocolate Bran Muffins on Cooling Rack (affiliate link)
According to my calculations, each muffin has 210 calories and:
9 *SmartPoints (Green plan)
9 *SmartPoints (Blue plan)
9 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
Under the Freestyle SmartPoints system these muffins have increased to *9 WW Freestyle SmartPoints! So, I’ve started baking them in mini muffin tins instead.
If you make 30 mini muffins, each one will have *3 Freestyle SmartPoints, perfect when you want a healthy chocolate treat.
I’ll definitely be making them again. Enjoy!
If you’ve made these Chocolate Bran Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
- Roughly chop the dark chocolate. Preheat the oven to 190°C (375ºF) bake function and shift the oven tray rack to the centre of the oven.
- Measure the dairy free spread (olive oil spread or butter) into a microwave safe bowl and soften for 20 seconds (until slightly warm but not melted). Place the gluten free self raising flour into a large bowl. Then add the dairy free spread (or butter) to the baking mix and rub it in using your figure tips. This gets a little bit messy but is great fun if baking with little ones… continue doing this until the mixture turns grainy with a few lumps and is well combined.
- Lightly beat the 2 eggs in a separate small bowl. Then add the white sugar, low FODMAP milk, eggs, guar gum/xanthan gum (or chia seed mixture), frozen raspberries, and dark chocolate to the baking mixture in the large bowl. Mix until it is just moistened.
- Grease a muffin tray with dairy free spread (olive oil spread or butter) and spoon the mixture into the muffin cups.
- Bake for 15 minutes and check to see if the centres are still gooey by using a metal or wooden skewer. If the skewer doesn't come out clean (has uncooked baking mixture on it - don't worry about melted chocolate) then bake for another 2 to 5 minutes. The outside of the muffins should be golden brown.
- Let the muffins stand in the muffin tin for 5 minutes before transferring them to a baking rack to cool.
- Serve warm if possible and dust with icing sugar (optional). Note: To reheat them, place the muffin in the microwave and heat on high for 20 seconds. These muffins also freeze really well. To reheat from frozen put them in the microwave for 20 seconds on high and then cut them in half and heat for another 20 seconds or until the chocolate goes gooey.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.
Make sure the self raising flour is gluten free. I used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan). Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve). Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey. If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).
Gluten Free Tips
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Dairy Free Tips
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
Love this recipe? Get your weekly meal plans.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp. Read More
Professional Reviewer: Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh. Read More
Jo says, “I have tried so many healthy recipes from different blogs over the past 2-3 years (banana bread, vegan cheesecake, muffins of all sorts), but this recipe has got to be one of my best baking adventures. The muffins are moist, dark, fudgy, and delicious. I did use olive oil instead of coconut oil, and it still worked. Thank you, queen.”
Jaclyn says, “Delicious. Fluffy and a hint of sweet! These will be going in my muffin rotation!!”
Pashlee says, “My kids loved these! I swapped some of the cocoa powder for protein powder and used monk fruit instead of coconut sugar.”
Mel says, “I just baked these for the 2nd time and they are delicious! I’m looking for a coconut cream frosting to make for the top this time. Last time we just drizzled a bit of maple syrup on top–yummy! Thank you!!”
Jen says, “Great recipe! Subbed out the oil for applesauce. Doubled the recipe & it made 20. Thank you for a quick & easy recipe.”
Easy Homemade Chocolate Chip Muffins in Under 30 Minutes
We love making muffins — they are simple and fast to make. If we’re craving something sweet or baked fresh from the oven, muffins are always on the list. These easy chocolate chip muffins don’t require any fancy equipment — just bowls and a spoon.
Flour, brown sugar, and salt are combined with two leavening ingredients — baking powder and baking soda. They both help the muffins rise — the baking powder does most of the rising, while the baking soda keeps the muffins tender and soft.
Then, we mix vegetable oil, an egg, milk and vanilla extract. That’s stirred into some sour cream, which adds flavor and even more moisture to the muffins. Everything is combined, chocolate chips are added and you’re done. Told you it was easy.
Keep Things Light, Don’t Over Mix
When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.
YOU MAY ALSO LIKE: Our Banana Chocolate Chip Muffins are just as easy as these muffins, but we use mashed banana to make them tender and moist instead of sour cream.
Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Chickpea Muffins use ingredients you likely have on hand
One of the many things that I love about these muffins is that they use ingredients I almost always have on hand:
- Cocoa powder
- Baking soda
- Coconut oil
- Vanilla extract
That means I can whip them up any time I get a hankering–or anytime my husband or son does!