Chocolate Chip Courgette Muffins

    1 hour

    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.

    34 people made this

    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
    • 110g butter
    • 125ml olive oil
    • 350g caster sugar
    • 2 eggs
    • 125ml milk
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 310g grated courgette
    • 170g chocolate chips

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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!

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    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    very good. Lovely and moist. The kids seem to like it. I must have greated the courgette small enough. yum yum.  -  06 Oct 2011


    Awesome CHOCOLATELY taste! I substituted canola oil for the olive oil (? just made sense) and I used 1 packet of hot cocoa mix (yields about 3 Tblsp.) + 1 Tblsp. cocoa powder. I will make these again and again - Thanks!  -  06 Aug 2007  (Review from Allrecipes US | Canada)


    Very good cupcake, excelent taste and moisture. I used sour cream instead of sour milk and it worked perfectly.  -  15 Mar 2011  (Review from Allrecipes US | Canada)