These easy, delicious, from-scratch homemade triple chocolate muffins have a rich cocoa flavour that is complimented with milk and caramelised white chocolate. A truly decadent treat!
The Whittaker's Blondie hit the shelves a few weeks back and I've been thinking of a way to include this delicious treat in my baking. Then it hit me what's better than a double chocolate muffin (?), a triple chocolate muffin featuring Whittaker's Creamy Milk and Blondie chocolate!
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Whittaker's Creamy Milk - 33% milk chocolate or equivalent.
- Whittaker's Blondie - Caramilk or white chocolate will work in a pinch.
- Standard grade/all-purpose/plain flour/cake flour in South Africa is what you need for a light, airy muffin.
- Caster or granulated sugar gives these muffins a nice sweet taste, without an overbearing flavour, allowing the flavour of the cocoa powder and chocolate to shine through.
- Butter gives these muffins a great rich buttery taste! By melting the butter, you land up with a silky, tender muffin crumb.
- Eggs bind everything together.
- Greek or Plain Yoghurt and Milk to give moisture and flavour.
- Baking Powder to make sure the muffin rises nicely!
- Salt to bring out the flavour of the chocolate while balancing the sweet.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt or 2 teaspoons of Diamond Crystal.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Weighing Ingredients
Weighing ingredients is more accurate than using measuring cups overall. All my recipes are developed and tested using grams. However, I have activated the US customary conversions on the recipe card. This assumes that the cups being used to measure ingredients are the traditional 236mL or 8 fluid ounces.
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
Making the Triple Chocolate Muffins
Step 1 - Preheat oven to 220°C/430F/Gas Mark 7. Line a 12-cup muffin pan with cupcake liners.
Step 2 - Roughly chop the chocolate and keep aside 2-3 large chunks per muffin, about 36 chunks. Set aside.
Step 3 - In a large bowl, sift together the flour, cocoa powder, and baking powder. Add in the salt and sugar. Whisk through to combine. Add the chocolate chunks and stir through the flour mixture.
Step 4 - In a separate mixing bowl, jug or saucepan, melt the butter and allow it to cool. Add in the rest of the wet ingredients (milk, yoghurt, eggs and vanilla) and whisk together until well combined.
Step 5 - Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 6 - Divide the muffin batter evenly between the 12 cupcake liners. Filling the liners to the top. Top the muffins with the extra chocolate chunks.
Step 7 - Bake at 220°C/430F/Gas Mark 7 for 5 minutes. Turn down the oven to 200°/390F/Gas Mark 6 and bake for a further 12 to 15 minutes (check at the 12-minute mark and removed when just baked).
Step 8 - Allow the muffins to cool for 10 to 15 minutes before serving.
Pro Tips for this Recipe
The secret to moist, tender triple chocolate muffins is mixing until the ingredients are just combined and making sure to take the muffins out of the oven as soon as they are baked.
Teaspoons are 5mL and tablespoons are 15mL in all my recipes. Invest in a set of measuring spoons for accurate measurements. Always use a level spoon (unless otherwise specified in the recipe).
Ovens: Conventional ovens have heat sources at the top and base of an oven. Fan-assisted/fan-forced/convection ovens use a fan to circulate heat through the oven. These oven temperatures must be decreased by 20°C/25F/gas mark by 1 to compensate.
Oven thermometers are the easiest way to check the correct temperature of your oven. Some ovens can be up to 30 degrees off.
Bakeware: Metal bakeware is superior in baking biscuits, cookies, brownies, muffins and quick bread, scones, and cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
All my recipes are currently tested at sea level.
Storage and Freezing
Store in an air-tight container at temperature for two days. If you stick them in the fridge, you can store them for a week.
Triple Chocolate Muffins FAQ
Having a mixture of butter, eggs, milk and yoghurt (or sour cream, milk kefir, or buttermilk) will result in a moist muffin. However, it is also crucial to not overmix the muffin batter and to not overbake the muffin batter.
The secret behind tall bakery-style muffins is a fresh leavening agent (be it baking soda or baking powder), a just mixed muffin batter and a hot oven. The hot oven at the beginning of the baking really kicks the baking powder or baking soda into action resulting in a beautifully tall muffin.
Don't forget to tag me @marylou_saltyginger on Instagram, #saltygingerblog with your renditions of these recipes!
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📋 Recipe
Triple Chocolate Muffins
Equipment
- 12 cup muffin pan
Ingredients
- 125 grams caramelised white chocolate
- 125 grams milk chocolate
- 300 grams all-purpose/plain/standard grade flour
- 45 grams cocoa powder
- 150 grams white sugar (caster sugar)
- ½ teaspoons salt
- 3 teaspoons baking powder
- 125 grams butter
- 2 large eggs
- 3 teaspoons vanilla
- 125 grams Greek yoghurt
- 125 grams milk
Instructions
- Preheat oven to 220°C/430F/Gas Mark 7. Line a 12 cup muffin pan with cupcake liners.
- Roughly chop the chocolate and keep aside 2-3 large chunks per muffin, about 36 chunks. Set aside.125 grams caramelised white chocolate, 125 grams milk chocolate
- In a large bowl, sift together the flour, cocoa powder, and baking powder. Add in the salt and sugar. Whisk through to combine. Add the chocolate chunks and stir through the flour mixture.300 grams all-purpose/plain/standard grade flour, 45 grams cocoa powder, 150 grams white sugar, ½ teaspoons salt, 3 teaspoons baking powder
- In a separate mixing bowl, jug or saucepan, melt the butter and allow it to cool. Add in the rest of the wet ingredients and whisk together until well combined.125 grams butter, 2 large eggs, 125 grams Greek yoghurt, 125 grams milk, 3 teaspoons vanilla
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the muffin batter evenly between the 12 cupcake liners. Filling the liners to the top. Top the muffins with the extra chocolate chunks.
- Bake at 220°C/430F/Gas Mark 7 for 5 minutes. Turn down the oven to 200°/390F/Gas Mark 6 and bake for a further 12 to 15 minutes (check at the 12-minute mark and removed when just baked).
- Allow the muffins to cool for 10 to 15 minutes before serving.
Notes
- Whittaker's Creamy Milk - 33% milk chocolate or equivalent.
- Whittaker's Blondie - Caramilk or white chocolate will work in a pinch.
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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