Oh my, these triple chocolate chip muffins are GOOD. We’re not talking ‘coasting through’ good, either. We’re talking A+, here’s your medal, thanks for working hard GOOD. Like my subtle end-of-year results comparison there? Are you listening, kids?
So, when the kids come home with a fantastic report card (can it really be getting onto final report card time… really?). Or when they’ve aced a class project. Or they’ve nailed a routine on the beam they’ve been trying to get for ages. These are the muffins you make to say, “Well done.” These choc chip muffins are very “proud of you” muffins.
Plus, chocolate chip muffins are not exactly what you’d call ‘everyday food’, so best keep them for extraordinarily good occasions. They will make the sweet times even sweeter.
Also a good one: Lemon and coconut muffins
The last time I made these triple chocolate chocolate chip muffins, I made them for our landscapers. They’d been toiling away in the heat without complaint all morning, so I felt they deserved something special. Let’s just say I baked a rod for my own back as they’ve asked for these muffins every day since. So I make them. Life’s too short not to say a proper thank you!
Don’t overmix the batter to keep the muffins light. They can become too dense and ‘muddy’ if overmixed. Just a brief stir until it all comes together is enough. You can substitute white flour for the wholemeal, but you will miss the slight nuttiness that wholemeal delivers.
Find loads more muffin recipes here.
Fudgy triple chocolate chocolate chip muffins
Takes 15 mins
Bakes 20 mins
2 ½ cups self-raising wholemeal flour
½ cup cocoa powder
¾ cup loose brown sugar
A good pinch of salt
½ cup good-quality dark chocolate pieces, about 8 squares (or use choc chips)
½ cup white choc bits
2 large free-range eggs, lightly beaten
1 ¼ cups milk (use buttermilk for a lighter muffin)
125gm butter, melted
Preheat oven to 180ºC and grease 12-hole muffin pan.
Mix together the dry ingredients – flour, sugar, cocoa, baking powder, bicarb and salt. Stir through the chocolate.
In a separate bowl, combine the cooled melted butter, eggs and milk.
Tip the wet ingredients into the dry and bring together until just combined. The mix will be quite lumpy, but all dry ingredients will be incorporated into the wet.
Spoon into muffin holes and bake for 18-20mins until skewer inserted into middle muffins comes out clean.
Cool in pan for about 5 minutes, then turn onto a wire rack to cool completely. Or eat them just before they get totally cool as the choc chips are melty making the muffins taste extra-special.