Beetroot and Chocolate Muffins

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I was flicking through Stephanie Alexander’s Kitchen Garden Companion in bed the other night (Yes, I do take cookbooks to bed with me) and this recipe caught my eye.  It was probably because the Chocolate Zucchini Loaf was still fresh in my mind – geez, that was good.  If carrot and zucchini are good in cakes, why not beetroot?

These muffins are soft and moist, more like little cakes than the crunchy top muffins I used to buy (in my previous life) from Croissant Express when I was being exceptionally wicked.

They taste fabulous and they are very quick to make, if you have a food processor.  The chocolate is the overwhelming flavour.  I can’t discern the beetroot but Maus says she can.

This recipe makes 12.


  • 250g raw beetroot, peeled (about two medium beetroots)
  • 175g plain flour
  • 1 tsp baking powder
  • 2 tbs* cocoa powder
  • 2 eggs
  • ¼ cup milk
  • 60g softened butter
  • ¼ cup vegetable oil
  • ¼ cup caster sugar
  • ½ cup brown sugar
  • 12 squares of dark chocolate

*These are 20 mil tablespoons.


  1. Lightly grease a 12-hole muffin tin with butter.
  2. Preheat oven to 180ºC.
  3. Grate the beetroot.
  4. Combine the flour, baking powder and cocoa.
  5. Lightly whisk the eggs with the milk.
  6. Process the butter, oil and sugars in a food processor until creamy.
  7. Gradually add the egg/milk mixture.
  8. Transfer the mixture to a large bowl.
  9. Sift in the dry ingredients and fold to combine.
  10. Stir in the grated beetroot.
  11. Spoon mixture into muffin holes.
  12. Break chocolate into 12 pieces and poke a piece into the top of each muffin.
  13. Bake for approximately 20 minutes until well-risen and springy to the touch.
  14. Cool in tin for a few minutes then transfer to a cake rack.

11 thoughts on “Beetroot and Chocolate Muffins

  1. Pingback: What we’ve been cooking … September (and October) 2015 | Passion Fruit Garden

  2. These look gorgeous Glenda. How big are your squares of chocolate? Could you give us a weight measurement please? I want to try these asap!

    • Hi Melissa, the recipe called for 100g of dark chocolate broken into 12 squares. I used 12 squares from a block of Whittaker’s Dark Ghana 72% cocoa. I didn’t weigh it. Thanks for visiting.

    • Hey Celia, I just planted 8 seeds. I am definitely not buying punnets this year. I am scarred for life from last summer’s effort 😦 If mine come up I will check out Hugh’s recipe. I do like the idea of vegetable in cakes. My mum’s standard cake which she baked every week for about 15 years was a pumpkin fruit cake. It must be in the blood!!

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