Dark Chocolate Muffins

Dark Chocolate Muffins


Dry Ingredients

  • 160 g dark chocolate chips (60% bittersweet chocolate)
  • 150 g self-raising flour
  • 1/2 tsp baking soda
  • 70 g natural unsweetened cocoa powder
  • 190 g castor sugar

Wet Ingredients

  • 120 g unsalted butter – melted in microwave or stove top
  • 240 ml buttermilk (if unavailable, substitute with 240 ml fresh milk + 1 tbsp white vinegar or lemon juice, let it stand for 5 mins before using)
  • 2 large eggs
  • 1 tsp vanilla extract


  • Preheat oven to 170°C/ 340°F.
  • Sift dry ingredients together
  • Whisk wet ingredients together in a separate bowl, use mixer
  • Use a spatula to fold in the dry ingredients into the wet ingredients – avoid overmixing
  • Portion out into a lined muffin tray (12-18 muffins, depending on your tray)
  • Bake muffins for 15-20 minutes and let it sit to rest. Texture will be quite moist, not dry.

Recipe reference from Bear Naked Food

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