These Triple Chocolate Muffins are loaded with enough chocolate to satisfy the most die hard chocoholic – cocoa powder, melted chocolate and milk and white chocolate chips!
They are the perfect weekend breakfast treat – they also make a great sweet treat for any time of day!
I’ve always loved a chocolate muffin – who doesn’t? You can find these muffins in every single supermarket and bakery across the land, but nothing compares to homemade. They are the best thing to bake when a friend comes to call – what could be more welcoming than a plate of freshly made chocolate muffins to enjoy with coffee?
Once you’ve tried this chocolate muffin recipe, you will be SOLD. They are dreamy. Light, fluffy and packed full of chocolate chips, they surely are the ultimate chocolate muffin.
Of course, if you believe there is no such thing as too much chocolate and wanted to take things to extremes, you could always fill them with chocolate ganache….just like these chocolate orange muffins or these equally decadent After Eight chocolate muffins!
WHY I LOVE THIS triple chocolate muffin RECIPE
- It’s so quick and easy to make – it takes no more than 10 minutes to make the batter and 20 minutes to bake the muffins. As a busy Mum, I’m all for easy!
- You know the chocolate chips muffins that are available in just about every supermarket? These are so much better.
- Triple chocolate, anyone? They are packed full of dark, milk and white chocolate chips – enough to keep any chocolate lover more than happy!
RECIPE TIPS AND FAQ’S
What’s the secret to making moist muffins?
- Adding a flavourless oil such as vegetable or sunflower oil and sour cream to the mix is a sure fire way to ensure your muffins stay nice moist. A dry muffin is not a happy experience!
- I use sour cream in many of my muffin recipes – including these strawberry and white chocolate muffins and lemon, blueberry and poppy seed muffins.
- It’s also crucial that you don’t overbake the muffins. When the muffins are fully baked, they will look well risen and should spring back immediately when lightly pressed.
HOW CAN I MAKE MY chocolate MUFFINS LIGHT AND FLUFFY?
- Adding raising agents such as baking powder and bicarbonate of soda will help produce a light, fluffy muffin. The bicarbonate works really well with the acid in the sour cream and makes the muffins super light – I’m not sure of the exact science behind it, but it works a treat!
- Stirring the batter lightly is also an important way to ensure your muffins are light and airy instead of tough and chewy.
- Many years ago I remember reading in an old cookery book that the batter should be stirred no more than 17-18 times for light, fluffy muffins – I don’t recall the name of the book, but this always sticks in my head now when I make muffins!
- When I’m making muffins that contain “add ins” such as chocolate chips, I find it’s best to stir them in with the dry ingredients at the beginning instead of folding them in at the end. This means that I’m not overmixing the batter and allowing gluten to develop, which will result in a tough, chewy muffin.
HOW DO YOU FIX RUBBERY MUFFINS?
- Sadly, there is no way to fix a rubbery muffin. This occurs when the batter has been over mixed. When making muffins you need to use a light hand and gently stir the wet ingredients into the dry ingredients.
- You don’t need an electric mixer at all for making muffins – I use a firm rubber spatula, but if I’m honest I sometimes just use a fork.
Once you’ve tried these homemade triple chocolate muffins, a shop bought one will never be quite the same!
Did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below and rate the recipe out of 5 by clicking on the stars in the recipe card.
- 50g dark chocolate
- 250g Plain Flour
- 1/2 teaspoon fine salt
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons good quality cocoa powder
- 100g milk chocolate chips
- 100g white chocolate chips
- 175g caster sugar
- 250ml sour cream or buttermilk
- 90ml sunflower or vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Line a 12 hole muffin tin with muffin liners.
- Melt the 50g dark chocolate in a heatproof bowl set over a pan of barely simmering water. Once the chocolate has melted, remove from the heat and set aside.
- Combine the plain flour, salt, baking powder, bicarbonate of soda and cocoa powder in a large bowl and mix with a fork to comine the ingredients. Stir in the chocolate chips, keeping a few back to sprinkle over the top of the muffins.
- In a large jug or bowl, whisk together the sugar, sour cream or buttermilk, oil, vanila extract and egg until well combined. Stir in the cooled melted chocolate. Pour the wet mixture over the dry ingredients and quickly but lightly stir until you have a lumpy-ish batter. Don't try and beat all the lumps out - a lumpy batter makes the best muffins.
- Spoon the batter into the muffin liners, about two thirds full. Sprinkle with the reserved chocolate chips and bake for 20-22 minutes or until well risen.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 236mgCarbohydrates: 46gFiber: 1gSugar: 28gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.