Wednesday, 3 April 2013

Divine Double Choc Chip Muffins

These muffins are so delicious and super easy to make, I was a bit dubious using vegetable oil over butter but I promise you they give the muffins a moist, springy texture. They are such a quick treat how could you not give this recipe a go!


Makes 12 (depending on how much mixture you put in the cases)

Dry ingredients: 
250g self-raising flour 
2 tsp baking powder 
2 tbsp cocoa powder 
175g caster sugar 
150g chocolate chips (plus more for sprinkling later) 

Wet ingredients: 
250ml milk 
90ml vegetable oil 
1 large egg 
1 tsp real vanilla extract


1. Preheat oven to 200C/Gas Mark 6 and fill a 12 bun muffin tray with paper cases. 

2. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a large jug or bowl. 

3. Mix both together – DO NOT OVERMIX. It will be a lumpy but runny batter. Spoon into the muffin cases. 

4. Sprinkle more chocolate chips on top and then cook for 20 minutes or until risen and springy. 

5. Dust with icing sugar for a perfect finish.

Helly's Top Tips:  Use paper muffin cases and not silicone, paper cases give a nicer result, I use a mix of milk & white choc chips for variety. If you want something a little bit different once removed from the oven make a small cut in the top and put 3 or 4 mini marshmallows inside, they will melt and make the muffins even more yummy!

What are you waiting for??? Go and bake them!

Helen X


  1. These look lovely and chocolatey! I need to make a list of all your recipes as i need to try them all!

    1. Thanks Carly! These are so yummy, try making them with the boys, bet they would love them :-) XX


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