Gorgeous Chocolate Muffins

"This is a true treat for all chocolate lovers! ;) It's my all-time favourite muffin recipe. Quick, easy and tasty. You can also use this recipe as a base and add whatever you like (e.g. chopped nuts, cherries, coconut...)"
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by Annacia photo by Annacia
photo by Wish I Could Cook photo by Wish I Could Cook
photo by Wish I Could Cook photo by Wish I Could Cook
photo by littlemafia photo by littlemafia
Ready In:
18 muffins




  • In a bowl cream butter, sugar, vanilla sugar and the egg. Mix milk and vinegar and add it to the butter mixture.
  • In a second bowl combine flour, baking powder, salt, cacao powder and chocolate.
  • Blend the butter mixture into the flour mixture.
  • Fill the dough into a lined muffin pan and bake at 170°C in the pre-heated oven for about 30 minutes.
  • If you like, melt a bar of chocolate and spread the muffins with it.

Questions & Replies

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  1. I made mine using 75% ww flour and 23% ap unbleached flour so they didn't look like the gorgeous muffins in Loula's photo. However they are wonderful in the mouth, rich in chocolate taste and a pure pleasure. They came out moist and light (inside, lol) I should also say that I was too lazy to grate the chocolate and used chocolate chunks. What a happy decision, a delicious muffin with big dark chocolate chunks. :D
  2. made these to take to a meeting were they were well received and declared to be very moorish and very chocolatie though some thought a little on the heavy dense side (they prefer a more cakey muffin). I got exactly 18 muffins (55 grams of mix in each patty case) and the DS was a little disappointed that there was not much left in the bowl for him to devour. Thank you Lalaloula, made for Make My Recipe.
  3. These are a quick and delicious muffin to make. These definitely satisfy my chocolate cravings! I used the US measurements toggle and found I had to do some tweaking to get the quantities to result in a proper muffin consistency, but get there I did! Thanks, Lalaloula! Made for Veggie Recipe Swap 27, October 2010.
  4. I am not going to add any stars because I made the muffins without the chopped chocolate and I found them to be dry - which is probably a direct link to the missing chocolate. The batter was very thick and I was tempted to add a bit more milk, but did not do this. I am not sure if it would have helped the texture. Given my results I would say that you defininitely need to add chocolate. I think sweetened coconut would also be a great addition.
  5. No hesitation about giving this one 5 stars! I made this just as written except substitued unsweetened soymilk. And I cut back on the butter by a smidge because I had a 1/4c already open so I just used that. (I think a full 75g would be about 1/3c.) I made 12 big muffins with this, but the batter would have easily made 18. Still baked up fine at 350 for 30 minutes. Oh and for the grated chocolate, I used chocolate chips. I guess I didn't follow everything *exactly* but my subs aren't anything too far out of the spirit of the original. Despite the cup of sugar, these aren't too sweet. Perfect in fact!



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