Triple Chocolate Muffins
Equipment
Ingredients
Dry Mix
self-raising flour
300 g
caster sugar
200 g
cocoa powder
50 g
baking powder
2 tsp
bicarbonate of soda
1 tsp
milk chocolate (chopped)
100 g
dark chocolate (chopped)
100 g
white chocolate (chopped)
100 g
Wet Mix
butter (melted)
75 g
vegetable oil
75 g
egg
2 piece
buttermilk
250 ml
vanilla essence
1 tsp
Instructions
Prepare wet mixture
Mix all wet ingredients in a small bowl and set aside.
Prepare dry mixture
In a large bowl, combine all dry ingredients. Add three-quarters of the chopped chocolate to prevent sinking during baking.
Combine wet and dry mixtures
Fold wet mixture into dry ingredients until no flour remains visible. Avoid overmixing to maintain tender texture.
Fill muffin cases
Scoop 160g batter into each muffin case or divide evenly among 8 cases. Top with remaining chopped chocolate.
Bake muffins
Bake at 200°C for 7 minutes, then reduce to 180°C for 20 minutes until springy to touch.
Cool muffins
Remove muffins from tin immediately to prevent overcooking and maintain moisture.
Original recipe
Storage
Store in airtight container. Best enjoyed within 2 days for optimal texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.