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Close up of a triple chocolate muffin with a bite out.

Triple Chocolate Muffins

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!
5 from 2 votes
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Prep Time: 20 mins
Cook Time: 17 mins
Total Time: 37 mins
Servings: 12 Muffins
Calories: 369kcal
Author: Mary-Lou Watkins


  • 12 cup muffin pan


  • 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


  • 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.


The secret to moist, tender 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.
All-purpose, standard grade, plain flour or cake flour in South Africa.
  • Whittaker's Creamy Milk - 33% milk chocolate or equivalent.
  • Whittaker's Blondie - Caramilk or white chocolate will work in a pinch.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.


Serving: 1Muffin | Calories: 369kcal | Carbohydrates: 48g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 319mg | Fiber: 2g | Sugar: 25g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Breads and Muffins
Cuisine :American
Keyword :dessert