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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Dark Chocolate Chunk Muffins

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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

Ingredients

Ingredients

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 Unsalted butter or Margarine melted (2 ½ oz)
120 ml Whole Milk (4 fl.oz)
1 Medium Egg Beaten

preparation

Preparation

Dark Chocolate Chunk Muffins

Step 1: 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.

Step 2: 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.

Step 3: 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 1461 kJ
349 kcal
1461 kJ
349 kcal
Fat 19.77 g 19.77 g
Carbohydrate 22.09 g 22.09 g
Protein 13.39 g 13.39 g

preparation

Preparation

Dark Chocolate Chunk Muffins

Step 1: 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.

Step 2: 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.

Step 3: 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 1461 kJ
349 kcal
1461 kJ
349 kcal
Fat 19.77 g 19.77 g
Carbohydrate 22.09 g 22.09 g
Protein 13.39 g 13.39 g