Chocolate and Beet Muffins | Pastry recipes


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  • These bold, rich chocolate and beetroot muffins are unlike anything you’ve ever tasted.

    It’s a weird flavor combination that really works. We took our classic chocolate muffins recipe and gave it a creative twist, adding a serving of beetroot – which gives these light baked goods an extra touch of moisture and incredible depth of flavor. You have 12 treats in 45 minutes with this easy recipe. And we’ve topped with a creamy coffee frosting to complete the sweet and sumptuous taste. Enjoy them at teatime or place one in a packed lunch for a midday pick-me-up.


    • For the chocolate and beet muffins:

    • 175 g cooked beets, cut into pieces

    • 3 large eggs from free-range hens

    • 200g self-rising flour

    • 200 ml of vegetable oil

    • 200g caster sugar

    • 100g instant drinking chocolate powder or cocoa powder

    • 1x 200g of grated dark chocolate bar

    • For the coffee cream cheese frosting:

    • 40g soft butter

    • 65g of cream cheese

    • 100g caster sugar

    • 1/2 teaspoon of instant coffee

    • You will also need:

    • 12 hole muffin pan

    • 12 muffin boxes


    • Preheat oven to 190ËšC / 375ËšF / gas 5.

    • For the beetroot and chocolate muffins: Place the beetroot pieces in a food processor and reduce to a mush.

    • Transfer the beet pulp to a large, clean bowl, add the eggs, flour, sugar and instant drinking chocolate powder, mix well, then stir in the oil slowly until combined. Then add the grated chocolate.

    • Divide muffin mix among 12 muffin cups and bake for 20-25 minutes. Let cool in the oven for 5 minutes, then transfer the muffins to a wire rack to cool further.

    • For the Coffee Cream Cheese Frosting: In a large, clean bowl, beat together butter, cream cheese powdered sugar and instant coffee, when muffins are cold, spread frosting on top. For a thicker frosting, add more icing sugar.

    Top Tips for Making Chocolate Beet Muffins

    To cook the beet before cooking, simply wash it and cut it, then add it to a pot with cold water to cover. Bring to a boil, reduce the heat and simmer for 30 minutes until the beets are tender when pierced with a knife.

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