Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mocha mayonnaise muffins recipe

6 ratings

This rich mocha muffin recipe has a secret ingredient - mayonnaise! Sounds unusual, but really works - the mayo can't be tasted in the muffins but keeps them super tender and stops them drying out. They're an easy baking idea when you need that sweet afternoon treat. See method

Makes 12
5 mins to prepare and 25 mins to cook
280 calories / serving
Vegetarian

Ingredients

200g self-raising flour
70g cocoa powder, plus extra for dusting
¼ tsp fine salt
220g caster sugar
2 large eggs
220ml strong coffee, cooled
1 tsp vanilla extract
1 tsp coffee extract (optional)
180g Hellmann’s mayonnaise
100g 70% dark chocolate, chopped into 1cm pieces

Perfect with:

Hellmann's Real Mayonnaise
A classic for over 100 years

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1175kj
280kcal 14%
Fat
15g 21%
Saturates
2g 11%
Sugars
20g 22%
Salt
0.5g 8%

of the reference intake
Carbohydrate 34.6g Protein 4.3g Fibre 0.6g

Method

Heat the oven to gas 4, 180˚C, fan 160˚C and line a 12-hole muffin tin with muffin cases. Put the flour, cocoa powder, salt and sugar in a large mixing bowl and whisk with a hand whisk until combined.
Whisk the eggs, coffee, vanilla, coffee extract and mayonnaise together in another medium mixing bowl until well combined, then whisk into the dry ingredients until combined. Fold in the chocolate, then pour into the muffin cases until they are about three-quarters full.
Bake for 22-24 mins until they spring back when touched and a skewer inserted into the centre comes out clean (but beware of the melted chocolate chips). Allow to cool on a wire rack until completely cool before dusting with a little more cocoa powder.