Veronica’s beetroot and chocolate muffins Recipe

(14 ratings)
Sending your rating








25 min


20 min
(may need an extra 5 mins)

Beetroot works surprisingly well in goodtoknow user Veronica’s beetroot and chocolate muffins making them moist, rich and delicious.


  • For the
  • chocolate beetroot muffins:
  • 175g cooked beetroot, chopped into chunks
  • 3 large free range eggs
  • 200g self-raising flour
  • 200ml vegetable oil
  • 200g caster sugar
  • 100g instant drinking chocolate powder, or cocoa powder
  • 1x 200g dark chocolate bar, grated
  • For the
  • coffee cream cheese icing:
  • 40g soft butter
  • 65g soft cream cheese
  • 100g caster sugar
  • 1/2tsp instant coffee
  • You'll also need:
  • 12-hole muffin tin
  • 12 muffin cases


  • Pre-heat oven to 190˚C/375˚F/gas 5.

  • For the beetroot and chocolate muffins: Place the beetroot chunks in a food processor and whiz to a pulp.

  • Transfer the beetroot pulp into a large, clean bowl, add the eggs, flour, sugar and instant drinking chocolate powder, mix well and then beat in the oil slowly until well combined. Next fold in the grated chocolate.

  • Spoon the muffin mixture into 12 muffin cases and bake for 20-25 mins. Cool in the oven for 5 mins then transfer the muffins to a wire rack to cool further.

  • For the coffee cream cheese icing: In a large, clean bowl beat together the butter, cream cheese caster sugar and instant coffee, when the muffins are cool spread the icing on top. For a thicker icing add more icing sugar.

More Recipe Ideas

Top Tip

See our vegetable cake recipes for more surprisingly good vegetable and cake combinations.