Easy Chocolate Courgette Muffins
Moist and rich chocolate courgette muffins made with cocoa powder, milk chocolate chips and hidden grated courgette. You can’t see or taste the courgette, and the muffins are ready in just 30 minutes.
Servings 12 muffins
Calories 190kcal
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Equipment
Ingredients
- 140 g Caster Sugar
- 180 g Plain Flour (All-purpose Flour)
- 20 g Cocoa Powder
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted and cooled
- 250 g Courgette grated and excess water squeezed out (ungrated weight)
- 100 g Milk Chocolate Chips
Instructions
- Preheat your oven to 190°C (170°C fan / 375°F / Gas 5) and line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk together the eggs, natural yogurt, and melted butter until smooth. In a separate bowl, combine the plain flour, cocoa powder, caster sugar, and bicarbonate of soda. Gently fold the wet ingredients into the dry until just combined.140 g Caster Sugar, 180 g Plain Flour (All-purpose Flour), 20 g Cocoa Powder, 1 tsp Bicarbonate of Soda, 100 ml Natural Yogurt, 2 Eggs, 140 g Butter
- Fold in the grated courgette (make sure any excess water has been squeezed out) and the milk chocolate chips, distributing them evenly throughout the batter.250 g Courgette, 100 g Milk Chocolate Chips
- Spoon the mixture evenly into 12 muffin cases.
- Bake in the preheated oven for around 18 minutes, or until the muffins have risen and a skewer inserted into the centre comes out clean. Allow the muffins to cool slightly in the tin before transferring to a wire rack.
Notes
- The 250g courgette weight is measured before grating and squeezing. It is approximately two medium courgettes.
- Finely grate the courgette, then squeeze it firmly in a clean tea towel to remove excess water.
- There is no need to peel young courgettes.
- Allow the melted butter to cool slightly before mixing it with the eggs.
- Fold the batter gently and stop mixing as soon as the ingredients are combined.
- Mine bake in 18 minutes, but ovens, muffin tins and courgettes vary. If the centres are still wet, bake for another 2–3 minutes before checking again.
- Cool the muffins completely before storing them in an airtight container.
- Store for up to three days at room temperature or freeze for up to three months.
- I have not tested significant substitutions for the flour, sugar, yogurt or raising agent, so changes may affect the texture and baking time.
Nutritional Information (Approximate)
Calories: 190kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 108mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg
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