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Chocolate Chip & Nut Muffins

A quick and easy recipe for chocoholics or for someone who likes the occasional chocolatey treat. These no fuss muffins tick all the boxes!

Servings: 12 Muffins
  • 300 gm Plain flour
  • 13 gm Baking powder
  • 5 gm Baking soda
  • 20 gm Cocoa powder
  • 114 gm Unsalted butter, melted and cooled
  • 200 gm Castor Sugar
  • 2 large Eggs
  • 250 ml Milk, (buttermilk or full cream)
  • 15 ml Vanilla extract
  • 275 gm Chocolate chips (dark)
  • 40 gm Nuts, chopped
  1. Preheat oven to 190C and spray muffin tin and paper liners with non-stick cooking spray

  2. Whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add the dry ingredients and gently fold until JUST combined - don't over-mix.

  3. Divide the batter into 12 muffins cups and bake @ 190C for 5 mins. Reduce the temperature to 180C and continue to bake for another 12-15 minutes or until an inserted toothpick comes out clean.

  4. Be careful not to over-bake. Turn out on to wire rack to cool for 5-10 mins and enjoy warm or cool.

  5. Note: Muffins taste best the day of baking but can be stored in an airtight container at room temperature for up to 5 days.