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Who doesn’t love a nice chocolate muffin?! These triple chocolate muffins are very popular in our home. They are ideal for freezing which makes them even better!
These triple chocolate muffins take just minutes to prepare and get cooking in the oven. Best of all they taste delicious – which is the main thing isn’t it!
Ingredients for triple chocolate muffins UK recipe:
275g self-raising flour
1 teaspoon vanilla extract
190g caster sugar
1 large egg
275ml milk (I used semi-skimmed – you can use Vegan alternatives)
2 teaspoons of baking powder
100ml vegetable oil
2 1/2 tablespoons of cocoa powder
75g of dark chocolate chips
100g of white chocolate chips (reserve these for after you have prepared the mix)
Method for making these delicious muffins:
Preheat your oven to 200C (gas mark 6).
Fill your baking tray with cupcake cases.
Combine together the dry ingredients (self-raising flour, caster sugar, baking powder, cocoa powder and dark chocolate chips).
In a separate bowl combine the wet ingredients (vanilla extra, bean eggs, milk and oil).
Mix the wet and dry ingredients together. Mix them until they are just combined, you don’t want to over mix this recipe.
Fill the cupcake cases until they are around 2/3 full.
Sprinkle on the white chocolate chips.
Place in the oven.
Bake for around 20 minutes, or until well risen and springy to the touch. I like to use a cake tester to make sure the batter is cooked through.
Leave for 5-10 minutes and then transfer to a baking tray until completely cooled.
I find a cake tester really useful for checking that the muffins are cooked throughout, although, if you want a gooey centre these the cake tester can help you check the muffin isn’t over baking! A good cooling rack is an essential for bakes really to avoid an over cooked outside.
Would you like to make triple chocolate muffins with a gooey centre?
Pop some whole chocolate chunks within this mixture and remove it from the oven a couple of minutes earlier, personally I found 15 minutes worked best for gooey triple chocolate muffins!
This recipe is really simple, it’s frugal and best of all it tastes delicious!
Want to freeze these chocolate muffins with self-raising flour?
This is really simple! Follow the instructions above, freeze once they have cooled completely and they’ll be good for at least a month.
When you want to enjoy one just pop it on the side for an hour to defrost or you can re-heat it in the microwave and add some nice ice cream to the top!
If you’re a lover of a sweet treat, and want something a little faster to make than these muffins why not try my 3 ingredient mug cake. It is super simple, takes under 2 minutes to make, from start to finish, and will be the perfect way to satisfy your sweet tooth.
Fancy making some triple chocolate chunk muffins?
You absolutely can use this recipe! Change up the chocolate chips, for chocolate chunks, in the same quantities. I’ve personally used Dr Oetker chocolate chunks and found them to be delicious.
Why not try out one of my other sweet recipes?
- Lemon poppyseed muffins
- Chocolate ripple cheesecake
- Peanut brittle
- Chocolate chip brioche rolls
- Cheap banana bread
- Banana chocolate chip muffins
How to make triple chocolate muffins:
Triple chocolate muffins
Delicious triple chocolate muffins made with cocoa, white & dark chocolate chips. Super simple and super delicious.
- 275 g self-raising flour
- 1 teaspoon of vanilla extract I use Nielsen-Massey bourbon vanilla bean paste
- 190 g caster sugar
- 1 large egg
- 275 ml milk I use semi-skimmed
- 2 teaspoons of baking powder
- 100 ml vegetable oil
- 2 1/2 tablespoon cocoa powder
- 75 g dark chocolate chips
- 100 g white chocolate chips Reserve these for after you prepare the mix
Preheat the oven to 200C.
Fill your baking tray with cupcake cases.
Mix together the dry ingredients (flour, caster sugar, baking powder, cocoa powder and all of the dark chocolate chips).
Mix together the wet ingredients in another bowl (vanilla extract, eggs, milk and oil)
Combine the wet and dry ingredients. Mix together until it is only just combined. Do not overmix and do not worry if it is lumpy, this is normal!
Fill the cake cases around 2/3 full, they will rise up in the oven. Sprinkle the white chocolate chips onto the top and then place in the oven.
Bake for 20 minutes or until well risen and springy to the touch.
Once you remove from the oven leave to cool for 5-10 minutes and then cool on a cooling rack.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.