Chocolate Beetroot Muffins

Chocolate Beetroot Muffins

MAKES: 12 muffins | PREP TIME: 15 min | COOK TIME: 20-25 min


Treat yourself (or your valentine!) this weekend to these surprisingly light and satisfyingly sweet chocolate beetroot muffins. The seasonal Irish beetroot gives the muffins a beautiful depth of flavour and colour, adding to the delicious intensity of the dark chocolate and adding that little extra something.

Chocolate Beetroot Muffins Ingredients:

3 medium beetroots (approx 500g unpeeled)
70g cocoa powder
180g plain flour
2 level teaspoons baking powder
240g caster sugar
3 large eggs
200ml sunflower oil
1 teaspoon vanilla extract
30g dark chocolate chunks or chips



1. Preheat your oven to 180 degrees or 160 for a fan oven.

2. Sift the flour, cocoa powder and baking powder into a large bowl and stir in the caster sugar.

3. Wash and peel the beetroots and grate very finely or blitz in a food processor. Put the beetroot in a bowl and whisk in the eggs one at a time. Then pour in the oil and vanilla extract and whisk until well blended.

4. Add the beetroot mixture to the dry ingredients and fold in carefully with a large spoon until well combined.

5. Divide the mixture between 12 muffin cases and sprinkle some chocolate chips on each. Bake in the oven for 20-25 mins until they have risen and leave to cool.

6. Serve for dessert with ice cream or whipped cream and mascarpone or simply with a cup of tea or coffee.