Chilli Chocolate Muffins
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chilli chocolate muffins are my favorite way to surprise people at breakfast or brunch. The combination of rich cocoa and spicy kick creates something truly special that tastes far more complicated than it actually is. I love that cocoa powder is packed with antioxidants, so you're getting a little dose of wellness with every bite. Best of all, these come together in just 45 minutes from start to finish, making them perfect for a quick weekend bake when you want something impressive without spending hours in the kitchen. The cranberries and chocolate chips add bursts of flavor and texture that keep everyone coming back for more.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 100 mlvegetable oil
- 2large eggs
- 20 gchilli flakes(adjust to desired spiciness)
- 150 gsemi-sweet chocolate chips
- 50 gdried cranberries
- 20 gchopped dark chocolate
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Ensure the dry ingredients are well combined.
- 3
In a large bowl, whisk together the oil, eggs, and chilli flakes.
Tip: Make sure the mixture is smooth and there are no lumps.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Be careful not to overmix.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and shiny.
- 6
Fold the melted chocolate into the batter until well combined.
Tip: Add the dried cranberries and chopped dark chocolate to the batter and fold until they are evenly distributed.
- 7
Divide the batter evenly among the muffin cups.
Tip: Use an ice cream scoop or spoon to portion out the batter.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Tip: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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