Chocolate Chip and Nut Muffins

    Chocolate Chip and Nut Muffins

    (380)
    3saves
    35min


    374 people made this

    Chocolate, walnuts and almonds go hand in hand in this moist muffin. Perfect for a weekend morning tea.

    Ingredients
    Serves: 12 

    • 2 cups (250g) plain flour
    • 1/2 cup (60g) cocoa
    • 1 1/2 cups (335g) white sugar
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 1/4 cups (315ml) milk
    • 1 egg
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla essence
    • 1 cup dark chocolate chips
    • 3/4 cup chopped walnuts
    • 1/3 cup whole almonds
    • 4 tablespoons white sugar

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease muffin cups or line with paper muffin liners.
    2. In medium bowl sift together flour, cocoa, sugar, baking powder, bicarbonate of soda and salt.
    3. In a large bowl stir in milk, egg, oil and vanilla.
    4. Mix dry ingredients into the large bowl with the wet ingredients then beat well. Add chocolate chips and walnuts; stir well.
    5. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
    6. Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (380)

    Reviews in English (376)

    by
    153

    I loved it! However, I did add 1/4 cup more milk and 1 tbsp more oil (I think it should resemble a cake batter when all is mixed together). Also did 3/4 cup of cocoa because I like it chocolately! And, lastly, I used 1/2 tsp salt and will use a bit more next time around. It is pretty hard to toothpick-test something with chocolate chips because the toothpick can come out wet even if the batter is done, so I just recommend that you cook for 25 minutes and it should come out as perfect as mine did! Great recipe -- thanks so much!  -  02 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    119

    I made them without the nuts and almonds. they came out moist and delicious! I baked them for 20 minutes and they came out just perfect!  -  30 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    76

    I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe.  -  03 Nov 2008  (Review from Allrecipes USA and Canada)

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