Best Ever Chocolate Muffins

Posted on May 14, 2015 by cityhippyfarmgirl

“Mama these are the BEST EVER CHOCOLATE MUFFINS!”

The pint sized food critique didn’t have a whole lot of chocolate muffin eating experience to go on, but I ran with her bold statement and have therefore named these, one egg- not crazy chocolatey- not super rich- easy peasy- lunch box muffins to be….the Best Ever Chocolate Muffins (some things in life you don’t need to argue about.)

Arguing against licking the spoon is also pointless, it’s a birth right for who ever is home with me when cakey kind of good things are being made.

Best Ever Chocolate Muffins

1 egg

2/3 cup packed brown sugar

100mls grape seed oil

2 tsp vanilla

3 tbls cocoa powder

1/2 cup natural full fat yogurt

1/3 cup milk

300g (2 cups) self raising flour

In a mixer add egg and sugar. (If using an Assistent Original, medium speed for four minutes.) While mixing slowly drizzle the grape seed oil. Add vanilla, cocoa, yogurt and milk (low speed for one minute.) Add self raising flour and gently fold in.

Divide mixture into muffin trays and bake at 180C for approximately 25 minutes.

Eat with enthusiasm.

27 thoughts on “Best Ever Chocolate Muffins”

Rose on May 14, 2015 at 8:44 am said:

I am starting to think of “The pint sized food critique” as “Assitent” with that spelling! Of course I will have to bake these this weekend so thanks to Assistent and Maman.

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- cityhippyfarmgirl on May 15, 2015 at 1:07 pm said:
  
  Hope you like em’ Rose 🙂
  
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Johanna GGG on May 14, 2015 at 10:24 am said:

that top photo is gorgeous and all I need to convince me of the goodness of these muffins – both how beautiful they are and how sought after they are

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- cityhippyfarmgirl on May 15, 2015 at 1:08 pm said:
  
  Aww thanks Johanna. Kid friendly that’s for sure.
  
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Keri on May 14, 2015 at 12:36 pm said:

YUM! Nothing like a muffin, and chocolate is the best!

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- cityhippyfarmgirl on May 15, 2015 at 1:14 pm said:
  
  I’m still iffy on the whole chocolate thing but the rest of the family whole heartedly disagree so muffins… I make!
  
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natalie on May 14, 2015 at 1:29 pm said:

Thank You! I think I get calls for chocolate cake at least once a day and this is the first recipe I have found without crazy sugar levels and actual chocolate. I think a little suprise might be coming my boys way this afternoon….

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- cityhippyfarmgirl on May 14, 2015 at 1:32 pm said:
  
  Yep, it’s a bit old school Natalie. Not half a block of chocolate in there and not 2 cups of sugar. Hope the kiddo’s like em!
  
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Zena on May 14, 2015 at 2:26 pm said:

You had me at chocolate. I will make these for sure. How could I not after a thumbs up from the pint sized food critic:)

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Jane @ Shady Baker on May 14, 2015 at 8:55 pm said:

Yum Brydie, it is hard to argue with a sweet, enthusiastic young food critic isn’t it? x

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- cityhippyfarmgirl on May 15, 2015 at 1:15 pm said:
  
  Especially this one. She’s incredibly persuasive!
  
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Julie Maloney@Country Living by the Sea on May 14, 2015 at 9:23 pm said:

Thanks Brydie. I will give these a go, replacing the 1 egg with some more yoghurt (my eldest is allergic to egg). I have an extra teenage boy in our home this week. I’m sure these will be a hit. xo

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- cityhippyfarmgirl on May 15, 2015 at 1:16 pm said:
  
  That’s a full house of boys Julie 🙂 I hope they like them.
  
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narf77 on May 15, 2015 at 5:45 am said:

They certainly look like the best ever chocolate muffins Ms Cityhippyfarmgirl. Want to pair them with the most easy-peasy and rewardingly quick best ever vanilla cupcakes/muffins? These suckers are incredibly hardy no matter what you do with them. Brunhilda is sometimes a bit bolshie (especially when Stevie-boy gets a bit gung-ho and overstokes her in order to get her temperature rising quickly) and I have baked these between hot oven and cool oven and have repeatedly opened the door to check that they weren’t burning and they just smiled at me with their lovely vanilla countenances every time I peeked. The best bit is that they are SO easy to make (one bowl with a wooden spoon) that kids could make them with impunity. You can eat all the batter that you like as they are vegan (no raw eggs) and you can pimp them up with sultana’s, cocoa, fruit puree, sprinkles, whatever you like. I have a bag of frozen taro in the freezer and I am going to make this recipe into “purple cupcakes”. Not sure I will be able to get anyone else to eat them but “PURPLE!” :). Try these out, you won’t regret it. I actually use extra virgin olive oil in this recipe and no-one has ever complained

http://www.veggieful.com/2013/01/vegan-vanilla-cupcake-recipe.html

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- cityhippyfarmgirl on May 15, 2015 at 1:19 pm said:
  
  Oh Ms Narfy are you sure? You know I don’t do vegan 🙂 But hey, I can give them a crack. As for the purple. I made purple mashed potato for an important birthday once, I’m still scarred by that experience. Not all potatoes should be destined for mashed potato and adding wasabi was fairly crucial in the horrendous plate of purple failure factor.
  
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  - narf77 on May 15, 2015 at 4:24 pm said:
    
    You can use regular milk in this recipe and I didn’t think you would mind using oil as your chocolate muffin recipe did. The lack of eggs makes this a great recipe for when you run out and need cakes in a hurry. Always good to have a recipe for when you run out, and need cake 😉
    
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Tash Marie on May 15, 2015 at 8:56 am said:

I love adding yogurt or sour cream to chocolatey recipes! These look yum!

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- cityhippyfarmgirl on May 15, 2015 at 1:20 pm said:
  
  It just makes it BETTER doesn’t it Tash 🙂
  
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Rose @ Ecolosophy on May 15, 2015 at 12:38 pm said:

Hi Brydie! Nursing a rocking cold over here and very much looking forward to asking someone else to make these for me as a treat to cheer me up. They look delish!

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- cityhippyfarmgirl on May 15, 2015 at 12:54 pm said:
  
  So super easy that I think a responsible young kid could wrangle these ones. Hope that cold shakes off soon, that’s no fun at all!
  
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hotlyspiced on May 15, 2015 at 4:58 pm said:

High praise indeed! I love to make my muffins with oil as well as I think it gives them a better texture xx

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Turid on May 15, 2015 at 8:44 pm said:

Oh yum… 3 months vegan I’m starting to think, ‘is it all worth it?’ All the things I’m giving up? What Am I gaining? So I go back and forth in my mind, however still vegan. At some point something’s gotta give. So I’m coming to terms with not being a purist. And every once in a while, but not often, I’ll have something containing egg.. a little bit of dairy (chocolate! Ahh.. the hardest to give up) And now these look amazing and super easy to make. I made banana nut waffles yesterday, and I felt like a domestic goddess. I will keep this recipe within the pages of the Veganomicon… Just in case.

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- cityhippyfarmgirl on May 17, 2015 at 12:54 pm said:
  
  To be a purist on something can be incredibly hard Turid. I’d say being vegan most of the time is pretty good (but that’s coming from a non vegan!) Did you see these that Narf above in the comments linked to? She’s vegan and thoroughly recommended them http://www.veggieful.com/2013/01/vegan-vanilla-cupcake-recipe.html
  
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Elle on May 15, 2015 at 11:16 pm said:

Sub for grape seed oil please?

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- cityhippyfarmgirl on May 16, 2015 at 11:46 am said:
  
  another subtle tasting oil perhaps?
  
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Linda tz on May 20, 2015 at 5:10 pm said:

Instead of the egg just use one spoon of vinegar. Does the same job and without any taste. Also olive oil is what I use (greek of course) and the result is the same. I use a very similar recipe but this one has less sugar so I’m trying it today. Also I use fruit flavoured yoghurt and it is even yummier. My grandkids make these by themselves they are so easy and they eat them all by themselves as well!!

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cookingwithshy on June 8, 2015 at 2:54 pm said:

Yes I too use regular vegetable oil for cupcakes…these look great!!

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