Chocolate and Cardamom Muffins


Preparation info

  • Difficulty


  • Makes



Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Spicy chocolate muffins – you just can’t beat them! These are awesome eaten still warm from the oven so you get runny chocolate chunks in each bite.

  • We use large Texas muffin tins which are roughly double the size of standard ones. Use whichever you have.
  • Muffins are best eaten the day you bake them, but they will keep for two days in an airtight container at room temperature. If you store them, try heating them up a little before you eat them – even a wee zap in the microwave softens them and brings the flavour back out.


  • 90 g dark chocolate, roughly chopped
  • 390 g plain flour
  • 260 g caster sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • 60 g cocoa powder
  • 1 teaspoon ground cardamom
  • 350 ml full fat milk
  • 110 ml vegetable oil
  • 1 large egg

  • Texas or standard muffin tins


Preheat your oven to 170°C or (150°C fan) and line your muffin pans with cases or greaseproof paper.

In a large mixing bowl, combine your dark chocolate chunks with the plain flour, caster sugar, baking powder, bicarbonate of soda, cocoa powder, and ground cardamom. In another bowl whisk together your milk, oil and egg. Add the milk mixture to the dry ingredients and gently fold with your hand until you have a smooth batter. Don’t over-mix or you’ll get heavy muffins; be as gentle as possible.

Divide your batter between the muffin cases and bake for 25 minutes until a skewer comes out clean. Remove from the tin straight away and leave the muffins to cool on a rack. We sit some more chocolate chips on top as soon as they come out of the oven or drizzle on a little extra melted chocolate, just for the naughtiness factor.