Moist Chocolate Muffins


    By adding this 1 special ingredient to an easy sponge recipe you'll get the lightest and most moist choc muffins.

    Nottinghamshire, England, UK
    4 people made this


    • 6 oz butter
    • 6 oz sugar
    • 5 oz self raising flour, 1 teaspoon baking powder & 1 oz cocoa powder sieved together
    • 3 large eggs
    • 3 tablespoons cold strong black coffee


    1. Pre heat oven 190C, 385F Gas mark 5
    2. cream together the butter and sugar till the mixture is a pale lemon colour (easier using an electric mixer)
    3. add the eggs 1 at a time
    4. mix in the cold coffee
    5. fold in the dry ingredients (lowest speed on electric mixer)
    6. put mixture in muffin cases so they are 3/4 full and bake for 15-18 mins. check they're done by pushing a toothpick in 1 and if it comes out clean then they're ready.
    7. allow to cool on a wire rack and then decorate as desired. I smother the tops with butter icing or melted chocolate.


    you won't be able to taste the coffee it just makes the chocolate taste richer.

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