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Dark Chocolate Chunk Muffins

Looking for a sweet treat for your lunchbox or breakfast? Skip the shop-bought snack for this delicious dark chocolate muffin recipe!

12 Muffins

Easy 40 Minutes



For the recipe  Dark Chocolate Chunk Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
150 g Plain Flour (5 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)
65 g Dark Brown Sugar (2 ½ oz)
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks
65 g Butter or Margarine melted (2 ½ oz)
120 ml Whole Milk (4 fl.oz)
1 Medium Egg Beaten




Dark Chocolate Chunk Muffins

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with 12 Baking Cases. Sift flour, Baking Powder and Cocoa into a mixing bowl, and stir in the sugar and Chocolate Chunks. Make a well in the centre.


In a measuring jug, mix together the egg, melted butter or margarine and the milk. Pour into the well and mix to form a thick rough batter - take care not to over mix.


Fill the Baking Cases using a spoon, and bake on the middle shelf in the oven for 15 minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Best served warm or on the day of baking.

1 serving = 48g

Nutritional Information for the recipe Dark Chocolate Chunk Muffins

Per Serving Per 100 g / ml
Energy 1461kJ
Fat 19.73g 19.73g
Carbohydrate 22.09g 22.09g
Protein 13.39g 13.39g