These soft and moist triple chocolate muffins with a crunchy bakery style top are made completely from scratch and are a ‘must bake’ for any chocolate fan!
Loaded with chocolate flavour, from the silky soft cocoa powder to the melting white and milk chocolate chips, every muffin mouthful is packed with chocolate delight.
If you are looking for an easy chocolate muffin recipe that is bursting with chocolate, then these soft triple choc muffins are dedicated to you!
A rich cocoa muffin batter is studded with white and milk chocolate chips to create the best chocolate muffins.
Not only are they great for lunchboxes, but served warm with a scoop of vanilla ice cream they make the most delicious quick and easy dessert!
Muffins are always popular, whether it’s triple chocolate chip muffins, raspberry white chocolate muffins, banana muffins or cafe style blueberry muffins.
By enhancing my double chocolate chip muffins with extra chocolate, these muffins are less rich than brownies, but are richer than chocolate cake or chocolate cupcakes.
Why You’re Going To Love This Recipe
- Easy recipe – these muffins take just 10 minutes to prepare, then let the oven do the rest or the work and have soft chocolate muffins ready to eat in 20 minutes!
- Freezer-friendly – make a batch (or two!) and freeze for later. They thaw quickly, making them an ideal lunch box recipe, great for morning tea or afternoon tea, or perfect to satisfy any sudden chocolate craving.
- Full of chocolate flavour – a soft chocolate muffin is studded with with pools of melting milk chocolate and white chocolate chips. You can even add some dark chocolate chips in too for an extra burst of chocolate if you like!
- Conventional or Thermomix – you can make these triple chocolate muffins with a bowl and spoon, or use a Thermomix to prepare the mixture for you. Both methods are included at the bottom of the post.
What You Need
A handful of basic ingredients are all you need to make these delicious bakery-style chocolate muffins.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain flour – also known as all-purpose flour.
- Bicarbonate soda – also known as baking soda, or bi-carb soda.
- Caster sugar – also known as superfine sugar. This fine sugar dissolves quicker than regular white sugar, creating a lighter texture.
- Cocoa powder – unsweetened cocoa powder provides a deep, rich chocolate flavour. Use the best quality cocoa powder for the best results.
- Salt – just a pinch.
- Milk and white chocolate chips – or dark chocolate chips. Again, I recommend using good quality chocolate chips such as Nestle or Cadbury chocolate baking chips when baking. If you don’t have chocolate chips you can use block chocolate and roughly chop into chocolate chip size pieces.
- Eggs – large eggs, approx 60g each. Have yoour eggs at room temperature for the best results.
- Sour cream – this helps create a soft and moist muffin. I recommend using full fat sour cream rather than a ‘light’ variety to create a really moist muffin. If you prefer you can use natural or full fat Greek yogurt, or even make your own sour cream.
- Vegetable oil – you can also use canola oil or another plain, neutral flavoured oil if you prefer. I like to make my chocolate muffins with oil rather than butter as it makes them lighter in texture, and they stay moist for longer.
- Milk – I recommend using full-fat milk when baking, however you can use low-fat or skim milk if you prefer.
- Vanilla extract – or vanilla essence.
Equipment Required
- Mixing bowl and sieve (or Thermomix);
- Muffin tray – lined with paper muffin cases, t’s some gorgeous ones around, or you can make your own from baking paper;
- Oven – I use a fan-forced oven in my recipes. If you have a conventional oven, then just increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
Just 10 minutes of prep are needed to make these fluffy triple chocolate muffins!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Preheat oven to 180 degrees Celsius (fan-forced).
Line a 12-hole muffin tray with paper cases and set aside until needed.
Step 1 – Prepare The Dry Ingredients
Sift the plain flour and bicarbonate soda into a large bowl.
Add the caster sugar, cocoa powder, salt and chocolate chips and stir together. TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (this is optional but makes them look extra special!)
Create a well in the centre of the dry mixture.
Step 2 – Prepare The Wet Ingredients
In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract. Whisk these ingredients together until well combined.
Step 3 – Mix The Wet & Dry Ingredients Together
Pour the liquid ingredients into the well in the dry ingredients.
Very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix!
Step 4 – Bake
Spoon the mixture into the paper cases, filling â…” to the top. Sprinkle with the reserved chocolate chips (optional).
Place the muffins in a preheated oven and bake until a skewer or toothpick inserted into the middle of a muffin comes out clean. Be careful not to mistake melted chocolate chips for raw batter though.
Cool triple chocolate muffins in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients – this helps the muffin batter come together, and avoids the risk of the batter splitting.
- Avoid overmixing the batter – over mixing the batter will result in dense and tough muffins. Gently fold the batter until it is just combined (it’s OK to leave a few lumps of flour in it.)
- Don’t over fill the muffin trays – only fill them â…” full, otherwise the muffins will spill out over the top when baking.
- For the fluffiest chocolate muffins – it’s important not to overbake.
FAQs
Can I freeze these chocolate muffins?
Yes! These muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, or leave out at room temperature for an hour. If you pop them into a lunch box, they’ll be ready to eat at lunch time. You can also heat them in the microwave.
How long can I store these muffins for?
These triple chocolate muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
How do I tell if my chocolate muffins are cooked?
Check the muffins after 20 minutes. Use a skewer or toothpick, and insert it into the middle of a muffin. If it comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter though.
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Triple Chocolate Muffins
These soft and moist triple chocolate muffins with a crunchy bakery style top are made completely from scratch and are a ‘must bake’ for any chocolate fan!
Course: lunch box snacks, Snacks
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 346kcal
Ingredients
Instructions
Conventional Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Sift the plain flour and bicarbonate soda into a large bowl.
- Add the caster sugar, cocoa powder, salt and chocolate chips and stir together.TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract and whisk together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
- Spoon the mixture into the paper cases, filling â…” to the top.Sprinkle with the reserved chocolate chips (optional).
- Bake for 20-25 minutes, use a skewer to check at 20 minutes – see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Place the plain flour, bicarbonate of soda and cocoa powder into the Thermomix bowl and mix for 5 seconds, Speed 8.
- Add the caster sugar, salt, eggs, sour cream, vegetable oil, milk and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Use the spatula to gently fold the milk chocolate chips through the muffin batter; do not over-mix.TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
- Spoon the mixture into the paper cases, filling â…” to the top.Sprinkle with the reserved chocolate chips (optional).
- Bake for 20-25 minutes, using a skewer to check at 20 minutes – see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
RECIPES NOTES & TIPS
- Be careful not to overmix the batter – the dry ingredients (including the chocolate chips) are all stirred together first, to ensure everything is combined so that you won’t need to mix the batter too much when the wet and dry ingredients come together. Gently fold the batter together until it JUST comes together. A few little flour pockets won’t matter, but overmixing will result in tough, dense muffins.
- Don’t overfill the muffin trays! – be careful not to fill them more than â…” full, or they will spill out over the top of the tray while baking.
- How to tell if muffins are ready? – start to check the muffins at around 20 minutes. When a skewer or toothpick inserted into the middle of a muffin comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter though.
- Storage – muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
- Freezing – muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, leave out at room temperature for an hour or heat them in the microwave.
Nutrition
Calories: 346kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 229mg | Potassium: 174mg | Fiber: 3g | Sugar: 33g | Vitamin A: 192IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 2mg
Recipe by CookGoodRecipes.com
