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Who doesn’t love a nice muffin?! Triple chocolate muffins are very popular in our home. They are ideal for freezing too which is even better! They take just minutes to prepare and get into the oven. Best of all they taste delicious!
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.
Products I use when making my triple chocolate muffins:
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