Choc Nut Muffins

Choc Nut Muffins Recipe

I was asked by the folks at Flora to give one of their recipes (check out their recipe ideas here) a whirl, and me being me I took their recipe and adapted it to suit my tastes. I’m sure the blueberry and lemon muffins are lovely, but I’m not a fan of blueberry and I really fancied some chocolate.

Choc Nut MuffinsDelicious chocolate and nut muffins

All I did to their recipe was replace the blueberries with an equal measure of chocolate chips and chopped nuts. I just omitted the lemon entirely as I didn’t think it needed replacing.

The mixture still turned out lovely and I have perfectly golden, fluffy muffins for my afternoon tea. Hoorah!

The thing about making muffins is you need to remember DO NOT OVER-STIR (capitalisation was entirely necessary for emphasis). If you over-stir your muffins will be flat and dense. Don’t worry if there’s lumps in your batter, the baking process will sort that out. Just stir enough to ‘just’ combine. I think the average is 8 stirs? I think mine was near 10.

The recipe itself is super-duper easy-peasy. It took around 10 minutes to prepare and 30 minutes in the oven. In less than an hour I had delicious light and fluffy muffins to go with my afternoon tea.

How to make chocolate nut muffinsBaking choc nut muffins

Choc Nut Muffins (makes 12)

  • 115g Caster Sugar
  • 115g Flora Buttery
  • 2 medium Eggs
  • 1tsp Vanilla Extract
  • 150ml Milk
  • 300g Self-Raising Flour
  • 1tsp Baking Powder
  • 75g Dark Chocolate Chips
  • 75g Chopped Nuts
  1. Preheat the oven to 170C (fan-assisted).
  2. In a large mixing bowl, stir together the sugar and Flora Buttery until light and fluffy. I used a simple wooden spoon for this.
  3. Add the eggs, one at a time, mix well with the spoon as before.
  4. Stir in the milk and vanilla extract.
  5. Now, sift the flour and baking powder together into the mixing bowl.
  6. Stir until combined, but don’t over stir. Don’t worry about lumps.
  7. Add the chocolate chips and nuts and very gently stir through until pretty much evenly distributed.
  8. Divide the mixture between 12 muffin cases in a muffin tin.
  9. Bake in the preheated oven for 30 minutes and the tops are golden.
  10. Remove from the oven and allow to cool in tin for about 10 minutes then transfer to a wire rack to cool.




this is a collaborative post, as always opinions and words are my own.