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We absolutely love baking in our home. Making tasty triple chocolate muffins is a great way to get that satisfying chocolate hit and they are VERY popular in my home! You can freeze these too, which makes them even better in my book.
It only takes a few minutes to prepare the mix for these muffins, and there isn’t a lot of effort required either. This makes triple chocolate muffins perfect for making with children, and a great frugal bake for when you have guests visiting too.
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 (390F approx).
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 extract, egg, 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 the muffins from the oven a couple of minutes earlier. I find 15-17 minutes works 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 to do! Follow the instructions above, freeze once they have cooled completely and they’ll be good for at least a month – if not more.
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 too!
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
- Air fryer pizookie
- Cookies in the air fryer
- Air fryer dessert pizza
- Midnight cookies
Want to use something other than chocolate chips?
*Peanut butter chips would work very well! These are absolutely delicious and would be a nice alternative to standard chocolate chips.
Want to use different types of chocolate?
If you’re not wanting to pop out specifically for chocolate chips you could cut a chocolate bar into chunks. You could also cut it diagonally, using a serrated knife, in two directions, to make shavings of chocolate. These would work very well and can be more budget friendly too.
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 vanilla extract
- 190 g caster sugar
- 1 large egg
- 275 ml semi-skimmed milk
- 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
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 of the mix 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.