Chocolate and beetroot muffins

Print Friendly, PDF & Email


  • 45g butter
  • 80g soft brown sugar
  • 25g Greek yoghurt
  • 1 medium egg
  • 80g whole raw beetroot, unpeeled and scrubbed
  • 40g milk or dark chocolate chips, or half of each
  • 1 tablespoon cocoa powder
  • 80g self-raising flour

For the topping: –

  • 50g milk chocolate chips
  • 10g butter


  1. Melt the butter in your bowl. Cover the bowl to avoid the butter spitting.
  2. Using a pastry brush, brush 6 muffin holes with melted butter
  3. Weigh the sugar and the yoghurt into the rest of the melted butter. Whisk together until smooth
  4. Crack the egg into your mixture and whisk in
  5. Grate the unpeeled, washed beetroot onto a piece of greaseproof paper (be very careful – beetroot stains everything!) and carefully tip this into your mixture. Whisk again
  6. Weigh the chocolate chips and stir these into your mixture
  7. Weigh the flour and cocoa and sift these into the mixture. Stir gently then stop (over-mixing will make your muffins tough)
  8. Carefully spoon the mixture into your muffin tin (it will make 6)
  9. Bake at 175/325/Gas Mark 3 for 18 mins
  10. For the frosting, melt the chocolate and butter in the microwave.
  11. Once your muffins are cooled, spread your muffins with the frosting