Skip to main content

Chocolate brownie muffins

2 Reviews

About the bake

Irresistible! One batch will never be quite enough. Try toasting the pecans in a warm oven for 10 minutes then chop before adding into the mix.

30Total Time
15Prep Time
15Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 220°C (200°C fan, gas mark 7) and line a 12 hole muffin tin with paper cases.

  2. Step 2:

    Place the sunflower oil, eggs, dark muscovado, flour, baking powder, milk, vanilla extract and melted chocolate in a large bowl and beat together until smooth. Stir in the pecan nuts.

  3. Step 3:

    Spoon into paper muffin cases and bake for 15-20 minutes until well risen and firm.

  4. Step 4:

    Cool on a wire wrack and enjoy!

Ingredients

    • 50g Unrefined dark muscovado sugar
    • 110g Plain chocolate (70% cocoa) (melted)
    • 100g Pecan nuts (chopped)
    • 225g Self-raising white flour
    • 1 tsp Baking powder
    • 225ml Milk (whole)
    • 4 tbsp Sunflower oil
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Egg(s) (free range) (large, beaten lightly)

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.