Light and fluffy Chocolate Muffins, perfect for morning tea at home or school. Made from pantry staples with milk chocolate drops folded through and scattered on top.
Another great melt-and-mix recipe, these tasty muffins are so easy to whip up and are perfect for school lunches. I like to keep them in the freezer so we don't have to eat them all in one go!
- Chocolate drops: I love the look of chocolate drops in, and on top of muffins. Of course you could use chocolate chips or a chopped-up chocolate block if you prefer.
- Vegetable oil: Sunflower, olive and coconut oil could all be used in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°C fan bake. Line a muffin tray with cases.
In a large bowl whisk together the sugar, butter, oil, eggs, milk and vanilla.
Sift in the flour, cocoa and baking powder. Pour in most of the chocolate drops (reserve some for the topping). Stir until just combined.
Divide the mixture between the muffin cases and top each one with extra chocolate drops.
Bake for 20 minutes until cooked through.
Remove from the oven and let muffins cool for a few minutes in the tin, then transfer to a wire rack.
These chocolate muffins will keep well for up to 4 days in an airtight container. After that point they have the potential to dry out.
Absolutely. Simply replace the plain flour with gluten free flour. Gluten free baking can go drier at a faster rate than regular baking. If the muffins won't all be eaten on the day of baking, I would recommend freezing them as soon as they have cooled to room temperature.
These muffins can be stored in an airtight container in the pantry for up to 4 days.
They can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months.
I often make muffins for school lunches. As soon as they have cooled to room temperature, I place them in an airtight container in the freezer. In the morning when I'm making school lunches I place a frozen muffin in each lunchbox. The muffin will have defrosted by morning tea time and has the added benefit of keeping everything else cool.
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- 1 cup white sugar
- 150g butter, melted
- ½ cup plain vegetable oil
- 2 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 2 ½ cups plain flour
- ½ cup cocoa powder
- 1 Tbsp baking powder
- 1 cup milk chocolate drops
- Preheat the oven to 190°C fan bake. Line a muffin tray with cases.
- In a large bowl whisk together the sugar, butter, oil, eggs, milk and vanilla.
- Sift in the flour, cocoa and baking powder. Pour in most of the chocolate drops (reserve some for the topping). Stir until just combined.
- Divide the mixture between the muffin cases and top each one with extra chocolate drops.
- Bake for 20 minutes until cooked through.
- Remove from the oven and let muffins cool for a few minutes in the tin, then transfer to a wire rack.
- Feel free to use your favourite type of chocolate in these muffins - milk, dark, white or caramilk.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 54mgSodium: 202mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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