Flowerpot Chocolate Chip Muffins Recipe

Introduction

These flowerpot chocolate chip muffins are a playful and delicious treat, baked right inside mini terracotta pots. Topped with melted chocolate, sprinkles, and delicate wafer daisies, they make a charming dessert perfect for parties or a special snack.

Ingredients

• 3 tbsp vegetable oil
• 125g plain flour
• 1 tsp baking powder
• 25g cocoa powder
• 100g golden caster sugar
• 1 large egg
• 100ml milk
• 150g milk chocolate chips
• 25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
• 20 rice paper wafer daisies (in packs of 12, so get 2 packs)
• 10 mini terracotta pots (about 57mm wide and 50mm tall)

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Lightly oil the inside of the terracotta pots and place them on a baking tray. Put a paper mini muffin case in the bottom of each pot.
2. Step 2: In a bowl, mix the flour, baking powder, cocoa powder, and sugar together.
3. Step 3: In a jug, whisk the egg with the milk and remaining vegetable oil. Pour this wet mixture into the dry ingredients, then gently stir in 50g of the chocolate chips. Be careful not to overmix – the batter should be loose but still a bit lumpy.
4. Step 4: Spoon the mixture into the pots, filling each up to three-quarters full. Bake in the center of the oven for 12-15 minutes until the muffins have risen and feel firm to the touch. Transfer the pots to a wire rack to cool, keeping the muffins inside the pots.
5. Step 5: Melt the remaining chocolate chips by placing them in a small bowl over a pan of gently simmering water, ensuring the water doesn’t touch the bowl, or heat in the microwave on High for 1 minute until melted.
6. Step 6: Spread the melted chocolate over the tops of the cooled muffins. Sprinkle the chocolate decorations on top and add 2 rice paper wafer daisies to each pot for a charming finish.

Tips & Variations

• Make sure to thoroughly wash and dry the terracotta pots before using to ensure they are clean and safe for baking.
• If you can’t find mini terracotta pots, standard mini cupcake tins work well too, though the visual effect will differ.
• Try using dark or white chocolate chips for different flavor profiles.
• Swap the rice paper daisies for fresh edible flowers to create a seasonal look.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. Reheat gently in a microwave for 10-15 seconds if desired, but best enjoyed fresh with the chocolate topping still set.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffin tins instead of terracotta pots?

Yes, you can bake these muffins in a standard mini muffin tin. Just line each cup with paper cases. The presentation won’t be quite the same, but the flavor will remain delicious.

Are the terracotta pots safe to bake in?

Yes, as long as you thoroughly wash and dry them before use, mini terracotta pots designed for planting can be used for baking. Ensure they are oven-safe and free from cracks.

Flowerpot Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 127 reviews

• Author: Sophie
• Total Time: 27-30 minutes
• Yield: 10 muffins 1x

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Description

Delightful flowerpot chocolate chip muffins baked and served in mini terracotta pots, topped with melted chocolate, colorful chocolate decorations, and delicate rice paper wafer daisies. These charming muffins combine rich cocoa, sweet golden sugar, and chunks of melting milk chocolate for a fun and whimsical treat perfect for parties or special occasions.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 3 tbsp vegetable oil
• 125g plain flour
• 1 tsp baking powder
• 25g cocoa powder
• 100g golden caster sugar
• 1 large egg
• 100ml milk
• 150g milk chocolate chips

Topping

• 25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
• 20 rice paper wafer daisies (in packs of 12, so get 2 packs)

Other

• 10 mini terracotta pots (57mm wide, 50mm tall), thoroughly cleaned and dried
• Vegetable oil for greasing the pots
• Mini paper muffin cases

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Instructions

1. Prepare Oven and Pots: Preheat your oven to 180C (160C fan) or gas mark 4. Lightly oil the inside of each mini terracotta pot and place them on a baking tray. Insert a mini paper muffin case into the bottom of each pot.
2. Mix Dry Ingredients: In a large bowl, combine the plain flour, baking powder, and cocoa powder. Stir in the golden caster sugar until well mixed.
3. Combine Wet Ingredients: Crack the egg into a jug and whisk together with the milk and remaining vegetable oil until fully blended.
4. Make the Batter: Pour the wet mixture over the dry ingredients and gently stir in 50g of the milk chocolate chips. Mix carefully to retain some lumps, forming a loose but not overly mixed batter.
5. Fill Pots and Bake: Spoon the batter into the prepared terracotta pots, filling each up to three-quarters full. Place the baking tray with pots into the center of the oven and bake for 12-15 minutes, or until the muffins have risen and are firm to the touch.
6. Cool the Muffins: Remove the pots from the oven and transfer them to a wire rack to cool completely while still in the pots.
7. Melt Chocolate Chips: Place the remaining 100g milk chocolate chips into a small heatproof bowl and melt gently over a pan of simmering water (making sure the water doesn’t touch the bowl), or microwave on high for 1 minute until smooth.
8. Decorate Muffins: Spread the melted chocolate evenly over the top of each cooled muffin. Sprinkle the chocolate cake decorations over the chocolate and add two rice paper wafer daisies to each pot for a pretty, floral finish.
9. Serve and Store: Serve the flowerpot muffins directly in their terracotta pots. Store leftovers in an airtight container for up to 2 days.

Notes

• Use clean, dry mini terracotta pots, approximately 57mm wide and 50mm tall, for best results.
• Be careful not to overmix the batter to keep it light and tender.
• If terracotta pots are unavailable, you may substitute with heatproof ceramic or silicone muffin cases but without the flowerpot presentation.
• The muffins are best eaten within 2 days when stored in an airtight container.
• Thoroughly clean and dry the terracotta pots before use to ensure food safety.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: flowerpot muffins, chocolate chip muffins, terracotta pot muffins, cocoa muffins, baked treats, chocolate decorations, unique muffin presentation