These triple chocolate muffins are deliciously rich and stuffed with dark, milk and white chocolate. Making chocolate muffins is like therapy – when I fancy some thing sweet like these yummy muffins then if I bake them then the craving just disappears well for me anyway! This does not seem to works for the kids, they always seem to want me.
Now I wish I can pretend that these are the healthiest muffins ever, but as these are full of chocolate, sugar and fat…calories just should not be counted instead count the internal satisfying moments instead. As I tend to follow a 95% vegan lifestyle, when a moment of naughtiness occurs these are often my go to treat ( well at least a bite).
So one of my chocolate tips is to use cocoa which has been dutch processed which is darker in colour and just works better for baking.Dutch cocoa is chocolate that has been treated with an alkalising agent to modify its colour and give it a milder taste.
These generously sized muffins are perfect for a breakfast on the run, elevenses, sneaking sweet lunch or after, afternoon snacking or dessert! Yes they are pretty much universal.
These ultimate triple chocolate muffins – moist, tender, and extremely chocolatey. If you’re making chocolate muffins, go all out and make them right!
I think after fair few practice batches, these is the perfect recipe for the right amount of moist, rich chocolate flavour. Although kids have not been complaining being my little testers! I do think the size of the muffins makes a difference, you want them not to tiny in a fairy cake case and not overfilled massive muffins either as that just hinders the waist line.
200g Caster Sugar
130g Plain Flour
50g Cocoa Powder
2 Tsp Baking Powder
1 Tsp Vanilla
120g Dark Chocolate
1 Tbsp Oil
50g White Chocolate
50g Milk Chocolate
50g Dark Chocolate
Add caster sugar and eggs to a mixing bowl and beat on medium speed into light and pale.
Add margerine to the mixing bowl and beat until mixed in.
Add cocoa powder, plain flour, baking powder and vanilla to the sugary egg mixture and mix well.
Melt the 120g dark chocolate in the micro stirring every 20-30 seconds until the chocolate has melted.
To the batter add the melted chocolate, milk and oil and mix well.
Add dark, milk and white chocolate to the muffin batter.
Fold in the dark, milk and white chocolate carefully.
Fill 12 muffins cases to around 2/3 full.
Bake in the oven at 170c for 25 minutes and transfer to a cooling rack.