• Rachel Patterson

Double Chocolate Muffins

Who doesn't love a chocolate muffin? These lasted seconds in our house...



280g/9.9 oz plain/all purpose flour

75g/2.6 oz cocoa powder

2 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

250g/8.8 oz sugar

2 large eggs

300ml/10 fl oz buttermilk (or milk with a teaspoon of lemon juice added)

55g/2 oz butter, melted

60ml/2 fl oz vegetable oil

1 teaspoon vanilla extract

170g/6 oz chocolate chips


Preheat your oven to 425F/220C/Gas 7. Pop paper cases into a 12 hole muffin tin.


Melt the butter and allow it to cool a little.


Pop the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and salt into a large bowl.


In a separate bowl whisk the eggs, buttermilk, oil, melted butter and vanilla extract together.


Pour the wet ingredients into the dry and mix until combined. The batter will be thick and slightly lumpy - don't worry! Stir the chocolate chips into the mix.


Spoon the mixture into the muffin cases.


Bake for 3 minutes at the high heat, then turn the oven down to 350F/180C/Gas 4 and bake for a further 15 minutes.





© 2020 Rachel Patterson