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Nutrition: Per serving

  • kcal257
  • fat6g
  • saturates2g
  • carbs44g
  • sugars27g
  • fibre2g
  • protein5g
  • salt0.26g

Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.

  • step 2

    Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.

  • step 3

    Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

RECIPE TIPS
HOW TO SERVE

These are delicious warm. Simply leave them out of the oven to cool for a few mins before drizzling with the icing and digging in. 

Recipe from Good Food magazine, October 2019

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Comments, questions and tips (187)

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Overall rating

A star rating of 2.9 out of 5.6 ratings

estherobrien1237091

Recipe not quite right..not enough sugar?

mby6jbxcrs27364

Not the best recipe.. tried making today and they came out very bitter tasting. Far too much cocoa powder and not enough flour, I also think the heat is too high. I doubled the recipe to make 12 and feel like I’ve wasted ingredients.

AbbyQW

I followed this recipe exactly as it told me to, and the muffins ended up tasting quite bitter. They also baked uneven, looking very lopsided.

5814lorraine_ThK0a23

Not sure why this recipe has so many negative reviews, I baked today (minus the icing) and the were really good.

hoffmanrochelle0125041

question

can the milk be substituted for soya milk?

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