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Light, gooey, and incredibly easy to make and bake triple chocolate muffins that everyone will LOVE and want to make again!
Absolute and utter heaven for me is a good triple chocolate muffin. You can buy them in every supermarket, coffee shop and bakery – yet they are so easy to bake at home!
Another favourite of mine is lemon & blueberry but that is for another day. These muffins are beautiful when fresh out of the oven and still warm, or even when they have cooled down and are the day after baking. They are truly irresistible!
I have tried and tested many a triple chocolate muffin recipe, but honestly I believe this one is the best I have found and created – the sponge is so light and fluffy yet chocolatey from all of the chocolate chips.
You don’t feel weighed down after eating one as they are that light! However, this does often lead to eating more than you potentially should… but who cares really. Muffins are good for the soul. They’re good for the mind.
The recipe does seem to have a lot of ingredients in it, but to be honest its not thaaaaat many… but it is worth it.
You could easily just use one type of sugar in comparison to two, but I just love the combination. Using all light brown sugar would make the muffins slightly more caramel flavoured, and just caster sugar would make them lighter.
It’s one of those types of recipes where you can really use whatever sugar you want, but I would still recommend using the entire amount. I know some people like to try and reduce the sugar in recipes, which you can feel free to do… but sometimes I think it can affect the bake a little too much.
With all the other ingredients that are put into the muffins, it will lighten it anyway so there is nothing to worry about.
I then add in white chocolate chips, milk chocolate chips, and dark chocolate chips and it creates the wonderful triple chocolate heaven. You could easily use chunks of chocolate in comparison to chips, and it will make larger pockets of chocolate which when gooey is heeeeaven… but thats up to you!
You could also easily use a flavoured chocolate of sorts, or even peanut butter chips! The possibilities are endless.
I decided to make these as muffin like as possible, which may sound stupid but I didn’t want them to look like cupcakes without any frosting on top… so I used some beautiful tulip muffin cases! These are optional, but with the amount of mixture there is, if you use smaller muffin cases, you may make 15-16 muffins instead of 12.
It’s best to fill the cases up 2/3 full so that the muffins have room to grow – but honestly… I just love a muffin case. They look so impressive!
Triple Chocolate Muffins!
- 115 g unsalted butter
- 250 g caster sugar
- 2 medium eggs
- 225 g self raising flour
- 25 g cocoa powder
- pinch of salt
- 125 ml full-fat milk
- 75 g dark chocolate chips
- 75 g milk chocolate chips
- 75 g white chocolate chips
- Preheat your oven to 190ºc/170ºfan, and line a muffin tray with 12 cases.
- Beat the butter and sugar together until light and fluffy
- Add the eggs and beat again
- Add the self raising flour, cocoa powder, and salt and beat again.
- Finally, pour in the milk and beat until combined.
- Add the chocolate chips in, and fold.
- Spoon the mixture into the cases evenly, and bake in the oven for 25 minutes or so.
- Once baked, leave to cool slightly and then gobble up.
- These muffins are best on the day of baking but last 2-3+ days at room temperature.
- These muffins will freeze for 3+ months
- I use these tulip cases
- I use this dark chocolate
- I use this milk chocolate
- I use this white chocolate
- This recipe has been updated in July 2022 - the original recipe was: 75g dark chocolate melted with 100g butter. 250g self raising flour, 1/2 tsp bicarb, 1/2 tsp baking powder, 75g caster sugar, 75g light brown sugar whisked together. Add the melted choc/butter mix, 1 medium egg and 100ml soured cream. 300g chocolate chips.
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