Ah muffins, our favourite thing in the world (except our kids, probably), and these Triple Chocolate Muffins really do take the cake. They’re super chocolate-y, with all kinds of chocolate flavours from melted to gooey. So good, they probably shouldn’t be legal, but luckily they are and we’re going to get as much of them as we can!
Triple Chocolate Muffins
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
12
servingsPrep time
10
minutesCooking time
30
minutesCalories
240
kcalTotal time
40
minutesMoist muffins loaded with white, milk, and dark chocolate. Rich, indulgent, and the ultimate treat for chocoholics.
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Ingredients
2.5 cups Self-raising flour
0.5 cup Cocoa powder
0.75 cup Dark chocolate chunks
0.75 cup Brown sugar-packed
1 cup Milk
0.5 cup Coconut oil-or vegetable oil
1 Egg-lightly beaten
1 cup Milk chocolate chunks
Directions
- Preheat oven to 190 degrees and line a 12 hole muffin pan with patty cases.
- In a bowl, combine the flour, cocoa, dark and milk chocolate bits and brown sugar. Mix to combine, and then create a well in the middle.
- Into the well, pour milk, oil and the egg. Use a wooden spoon or silicon spatula, and stir until just combined.
- Divide evenly into the paper cases, and bake for 20-25 minutes, or until browned and cooked through. Cool in pan for a few minutes, then pop on a wire rack to cool properly before serving.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…