About this recipe:These muffins are incredibly moist and chocolately. Once you try this recipe, you will be making them again and again. They are freezer friendly, so feel free to double the batch.
Makes: 18 muffins
250g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons instant hot chocolate powder
125ml olive oil
350g caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
310g grated courgette
170g chocolate chips
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 170 C / Gas 3. Grease and flour 18 muffin holes or use paper cases. Mix together the flour, bicarbonate of soda, salt, cinnamon, nutmeg and hot chocolate powder. Set aside.
In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated courgette and chocolate chips. Pour batter into prepared muffin tins.
Bake in the preheated oven for 25 to 30 minutes or until the top of the muffins springs back when lightly pressed. Cool in tins over a wire rack for at least 10 minutes before removing. They are really gooey fresh from the oven!