Muffins

Ingredients

• 1 packetchocolate or vanilla instant pudding mix
• enough to bring the measure to 300 mlmedium-grade flour
• 1 packetbaking powder
• 100 g (½ cup)granulated sugar
• ½ tspcocoa powder
• 62.5 ml (¼ cup)oil
• 125 ml (½ cup)milk
• 1egg

Instructions

1. 1

   Mix dry ingredients

   Pour the pudding mix into a measuring jug and add medium-grade flour until the measure reaches 300 ml. Add the baking powder and cocoa, then mix well.

2. 2

   Whisk wet ingredients

   In the bowl you will use for the batter, beat the sugar and egg until pale and fluffy. Add the oil and milk and mix again.

3. 3

   Combine mixtures

   Add the flour mixture to the bowl gradually, stirring as you go.

4. 4

   Smooth the batter

   Mix until the batter is smooth and free of lumps. If you like, stir in some grated chocolate.

5. 5

   Fill the cases

   Set muffin cases on a baking tray. Divide the batter between them, filling each only halfway.

6. 6

   Bake the muffins

   Bake in an oven preheated to 170 °C for about 25 minutes.

What are these muffins?

Muffins are small, individually baked cakes, popular in many home-baking traditions. This recipe uses packet pudding mix rather than a more elaborate flavouring, with cocoa adding a gentle chocolate note.

The method keeps the preparation straightforward: dry ingredients are mixed separately before being added to a whisked egg, sugar, oil and milk base. The pudding mix gives the batch its chosen chocolate or vanilla flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 2g protein, 22g carbs, 6g fat.

Most of the carbohydrates come from the flour, sugar and pudding mix, while the oil supplies most of the fat. The egg and milk contribute some protein, though these muffins are mainly a sweet baked treat. For a more balanced plate, serve one with fresh fruit and a source of protein such as yoghurt.

Choosing the ingredients

Pudding mix: Choose either chocolate or vanilla according to the flavour you want. The recipe does not specify the packet size, so use a standard single packet.

Flour: The amount is measured by filling the jug with flour until it reaches 300 ml after the pudding mix has been added. This is a volume measure, not a stated weight.

Cocoa: Just half a teaspoon adds a little depth without making the whole batch strongly chocolate-flavoured.

Getting a smooth batter

Dry mix: Stir the flour, pudding mix, baking powder and cocoa thoroughly so the raising agent and cocoa are spread through the flour.

Wet mix: Beat the egg with the sugar until fluffy before adding the milk and oil. Add the dry mixture gradually while stirring, then stop once the batter is smooth and lump-free.

Filling the cases

Half-full cases: The recipe specifies filling each muffin case only halfway. Divide the batter evenly so the muffins bake at a similar rate.

Optional chocolate: Grated chocolate can be mixed into the batter if you want extra chocolate pieces. Keep the pieces small so they are easy to distribute.

Baking and doneness

Oven temperature: Preheat to 170 °C before the tray goes in, and bake for about 25 minutes as directed.

Doneness: The recipe gives time and temperature but no separate doneness test. Check the muffins near the end of the stated baking time and avoid leaving them in longer than needed.

Serving the muffins

Let the muffins cool briefly before serving so the crumb has a chance to settle. They work well on their own with tea or coffee, or alongside fruit for a simple snack.

Recipe notes & tips

• Measure the flour and pudding mix together to the 300 ml mark rather than guessing the flour amount.
• Mix the dry ingredients thoroughly before adding them to the wet mixture.
• Add the flour mixture gradually to make it easier to work out any lumps.
• Divide the batter evenly between the cases for more consistent baking.
• Grate optional chocolate finely so it spreads throughout the batter.

Variations

• Chocolate pieces: Stir grated chocolate into the finished batter for extra chocolate flavour.
• Vanilla version: Choose vanilla pudding mix and leave out the optional grated chocolate for a milder flavour.
• Chocolate version: Use chocolate pudding mix for a deeper chocolate note.
• Cocoa boost: Add a little more cocoa if you prefer a more pronounced cocoa taste, while keeping in mind this changes the original recipe.

Common mistakes to avoid

• Guessing the flour quantity: Add it until the combined measure reaches 300 ml.
• Lumpy batter: Add the dry mix gradually and stir until no lumps remain.
• Overfilling cases: Fill each case only halfway, as instructed.
• Uneven muffins: Divide the batter as evenly as possible between the cases.
• Cold oven: Preheat the oven to 170 °C before baking so the muffins start at the stated temperature.

How to store

Once completely cool, store the muffins in an airtight container at room temperature and eat within 2–3 days. Warm briefly in a low oven or microwave if you prefer them slightly warm.

Frequently asked questions