Double Chocolate Muffins

Serves 12 muffins in a ½ cup capacity muffin pan.

Line your chosen muffin pan with paper case liners. If you do not wish to use these spray the muffin pan with non-stick baking spray. Remember to spray the top of the pan as well so that the lip of the muffin releases as well. Spray the pans well as the chocolate chips do have a tendency to stick.




2 ½ cups (375g) plain flour, sifted
½ cup cocoa powder, sifted
6 teaspoons baking powder
½ cup (110g) Huletts white sugar
2 cups chocolate chips
125g butter, melted
1 ½ cups (375ml) milk
1 teaspoon vanilla extract
2 eggs, lightly beaten

Baking Temperature
The oven should be preheated to 160ºC (325ºF)



  1. In a large mixing bowl combine the flour, cocoa powder, baking powder, sugar and chocolate chips. Using a large spoon mix to combine.
  2. Add on top the melted butter, milk, vanilla extract and lightly beaten eggs.
  3. Mix together until just combined. They key to successful chocolate chip muffins is to use a few as possible strokes when mixing. The mix should appear lumpy.
  4. Spoon the muffin batter evenly between the paper cases. An icecream scoop is perfect for this. Ideally you should aim to fill ¾ full if you want a muffin with a nice top or ½ full if you want to flat ice the muffins.
  5. Bake in a preheated oven set at 160ºC (325ºF) for 12 muffins for 25mins. Refer to the serves information above for muffin pan capacity.
  6. Remove from the oven. Leave to cool in the muffin pan for five minutes. Then gently remove and place on a cake rack to cool. If you have not used paper liners take care as the chocolate chips do tend to stick to the pan.
  7. Leave to cool completely before storing in an airtight container. These muffins store well in the freezer for two months.