Triple Chocolate Muffins
Crunchy tops, fluffy texture inside with an intense chocolate flavour – these Triple Chocolate Muffins tick all the boxes! The muffins are flavoured with rich cocoa powder, and studded with milk chocolate chips and dark chocolate chips, that's triple the chocolate in every bite. Plus the recipe couldn't be easier and comes together in a flash. Enjoy!
Ingredients
Dry ingredients
- 125 g Self raising flour
- 25 g Cocoa powder I used Menier 100% Cocoa Powder
- 0.5 tsp Baking powder
- 150 g Golden caster sugar
- 0.25 tsp Espresso powder (optional) helps enhance the chocolate flavour
- 0.25 tsp Salt
- 75 g Milk chocolate chips
- 75 g Dark chocolate chips
Wet ingredients
- 1 large Egg at room temperature
- 75 ml Whole milk
- 75 g Sour cream
- 50 ml Vegetable oil
- 0.5 tsp Vanilla extract
Instructions
- Preheat the oven 220°C fan and line a 12-hole muffin tin with 6 muffin liners, leaving every other hole free (this will help the muffins rise extra tall!).
- Whisk all of the dry ingredients together (apart from the chocolate chips) in a bowl until mixed through.
- In a separate bowl or jug, whisk all of the wet ingredients together until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until the mixture is just combined. Be extra careful not to over-mix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
- Set aside a handful of the milk and dark chocolate chips. Then add the rest to the mixture and fold through just a couple of times.
- Divide the mixture evenly between the liners filling each one almost to the top. Sprinkle the leftover chocolate chips on top of each muffin. Leave the unbaked muffins to 'rest' for 20 minutes at room temperature.
- Bake for 5 minutes at 220°C then reduce the temperature to 180°C fan and bake for a further 15-20 minutes until risen and set on top.
- Transfer to a wire rack and leave to cool for 10 minutes. Enjoy warm for a fresh bakery-style triple chocolate muffin experience!
Notes
These Triple Chocolate Muffins are best enjoyed on the day they're baked, but will keep for up to 2-3 days when stored in a baking tin at room temperature.
Tried this recipe?Let us know how it was!