Triple chocolate muffins

Recipe for triple chocolate muffins

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the irresistible decadence of Triple Chocolate Muffins with this delightful recipe. These moist and fluffy treats are a chocolate lover's dream come true, featuring a rich cocoa base complemented by generous amounts of dark, milk, and white chocolate chips. The combination of flavors creates a harmonious blend that will satisfy any sweet tooth. Perfect for breakfast, brunch, or a delightful snack, these muffins are sure to become a favorite among family and friends.

Keywords: Triple chocolate, muffins, decadent, moist, chocolate lover

Triple chocolate muffins details

Triple chocolate muffins, recipe Rating: 4.4
Number of votes:100 INGREDIENTS:

Makes 12 large muffins

    180g all-purpose flour

195g superfine flour

4 tbsp cocoa powder
5 tsp baking powder or 2-1/2 tsp double action baking powder
1/2 tsp salt
210g castor sugar

2 large eggs, lightly beaten
300ml milk
110g butter, melted and cooled

100g chocolate chips

1/2 tsp flour for dusting chocolate chips

12 squared chunks of dark chocolate

METHOD:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder, cocoa powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. In another mixing bowl, combine egg, milk and melted butter.

4. Lightly dust chocolate chips with flour (to prevent sinking in batter).

5. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chocolate chips into batter. The batter should look lumpy. Do not overmix.

6. Scope 1 tbsp of batter into each muffin cup. Place a dark chocolate chunk in the centre of each muffin. Cover chocolate chunks with the remaining batter.

7. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

8. Transfer to wire racks to let cool.

NOTE:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat  30%