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30Total Time
15Prep Time
15Bake Time

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


  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!


    • 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)

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