Name: Chocolate and Chestnut Muffins recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 250 g plain flour; 45 g cocoa powder unsweetened; 300 g white sugar; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1/2 tsp salt; 295 ml milk; 1 egg; 30 ml vegetable oil; 5 ml vanilla essence; 170 g milk chocolate chips; 90 g chestnuts chopped; 45 g whole almonds; 50 g white sugar to coat

by oldsheila Last updated on 07/09/2019

A must try if you like nuts and chocolate. - oldsheila

Ingredients

250 g plain flour
45 g cocoa powder unsweetened
300 g white sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
295 ml milk
1 egg
30 ml vegetable oil
5 ml vanilla essence
170 g milk chocolate chips
90 g chestnuts chopped
45 g whole almonds
50 g white sugar to coat

Method

Step 1

Preheat oven to 175C. Grease muffin pan.
Step 2

In a large bowl stir together milk, egg, oil and vanilla.
Step 3

Sift in dry ingredients and mix well.
Step 4

Add the chocolate chips and chestnuts and stir well.
Step 5

Fill muffin cups ¾ full and poke almonds into each unbaked muffin.
Step 6

Sprinkle muffins with extra sugar.
Step 7

Bake for 20-25 minutes.

Equipment

1 muffin pan

Recipe Notes

from Australia’s Best Recipes team

Brazil nuts, hazelnuts and walnuts can be substituted for the chestnuts if desired. Muffins can be frozen for up to 2 months. I prefer to use semi sweet chocolate chips.