Chocolate Muffins

Recipe by The Hummingbird Bakery from The Hummingbird Bakery Cookbook

Yumm, don’t you just love chocolate muffins? These are so good, crunchy and spongy…mmmm. They are filled with a little extra chocolate too and are amazing warm. I probably should have filled mine with more batter but the result was still amazing. I loved making these, will definitely be making them again.

Thanks to The Hummingbird Bakery xx


  • 2 eggs
  • 200g caster sugar
  • 130g plain flour
  • 50g cocoa powder
  • 2 teaspoons baking powder
  • A pinch of salt
  • 160ml whole milk
  • 1/4 teaspoon vanilla extract
  • 160g unsalted butter, melted
  • 120g dark chocolate, roughly chopped

Line a 12-hole muffin tray with paper cases


Preheat oven to 170°c.

Put the eggs and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until pale and well combined.

In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. In another bowl, combine the milk and vanilla extract. Gradually beat these 2 mixtures alternately into the egg mixture little by little (scraping any unmixed ingredients from the side of the bowl with a rubber spatula). Beat until all the ingredients are well incorporated.

Stir in the melted butter with a wooden spoon until well incorporated, then stir in the chocolate until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the prepared oven for about 30 minutes, or until the sponge bounces back when touched. A skewer inserted n the center should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

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