British🍰 Sweets & drinks

Triple Chocolate Muffins

Name: Triple Chocolate Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: British
Ingredients: ~150 g soft butter; ~150 g sugar; 3 room temperature eggs; ~200 g flour; ~2 tsp baking powder; ~3 tbsp cocoa powder; ~100 g dark chocolate chips; ~100 g white chocolate chips; ~¼ cups milk

⏱ 45 min🍽 Serves 12

A rich and indulgent muffin recipe featuring three chocolate components: dark chocolate chips, white chocolate chips, and cocoa powder. Soft, light texture throughout, easy to make, and loved by everyone.

Adapted from a video by John Kirkwood

John Kirkwood's Triple Chocolate Muffins 4k: Chocolate Heaven

Watch on YouTube

Ingredients

soft butter~150 gest.
sugar~150 gest.
room temperature eggs3
flour~200 gest.
baking powder~2 tspest.
cocoa powder~3 tbspest.
dark chocolate chipsuse half the amount~100 gest.
white chocolate chipsuse half the amount~100 gest.
milkadd a few drops if mixture feels stiff~¼ cupsest.

Steps

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1
Add the soft butter to a mixing bowl. Check that the butter is soft enough to yield slightly when gently pressed.
2
Add the sugar to the butter and beat using a hand whisk or electric mixer until light and fluffy, approximately 3 minutes.
3
Add the eggs one at a time, beating each one in thoroughly before adding the next. This ensures maximum incorporation of air into the mixture.
4
Place a sieve over the bowl and add the flour to it.
5
Add the baking powder to the sieve as the next dry ingredient.
6
Add the cocoa powder as the final dry ingredient and sift everything into the bowl.
7
Using a spatula, gently fold the dry ingredients into the wet mixture. The batter may seem a bit dry at first, but will eventually come together.
8
Once the dry ingredients are mixed in, add the chocolate chips using half dark and half white varieties. Gently fold them in to preserve the air incorporated into the batter.
9
If the batter still feels stiff, add a few drops of milk as needed.
10
Let the muffin batter sit and rest for 5 minutes.
11
Preheat the oven to 180°C (355°F or gas mark 4).
12
Prepare the muffin tray by placing a muffin liner in each cup.
13
Divide the batter equally among the 12 cases, aiming for about 90g per case if using scales. The batter will level out during baking even if uneven initially.
14
Add a few white chocolate chips to the top of each muffin.
15
Place the prepared muffins into the preheated oven at 180°C and set the timer for 25 minutes.
16
When the timer goes off, test the muffins in a couple of places with a cocktail stick. If it comes out with melted chocolate (not raw batter), they are done.
17
Let the muffins cool in the tray on a wire rack for at least 10 minutes before removing, as they are too hot to handle immediately.
18
Once cooled, remove the muffins from the tray and place on a wire rack. They are best enjoyed fresh and still slightly warm from the oven.

Triple Chocolate Muffins

Ingredients

Steps

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