This easy recipe for Triple Chocolate Chip Muffins makes 12 good sized buns. Using a mix of white, milk and dark chocolate, they are baked in paper Muffin cases in a muffin tin.
I usually make all my muffins in paper muffin cases placed in a large muffin tray of 12. The mixture sometimes yields more so it's handy to have another muffin tray on standby just in case. Or if you have a tray for smaller muffins, that would work well too.
Jump to:
Why You Will Love This Recipe
- This is a very simple and quick recipe to make.
- They only take about 20 mins or so to bake.
- These Muffins are great for bake sales and charity events.
- The buttermilk is what makes these Chocolate Chip Muffins and these White Chocolate Muffins lovely and moist. .
- The recipe can be adapted to make larger or smaller muffins.
Ingredients
- Butter - For this recipe, the butter needs to be melted. I guess you could use block margarine if you wish. But the taste will not be the same.
- Eggs - I use medium eggs for most of my recipes. For this one, I used just one.
- Buttermilk - Wherever possible, I try to use buttermilk in my Muffin recipes, but if you can't get hold of it, plain yoghurt is a great alternative.
- Milk - Although I'm using full fat (whole Milk) in this recipe, semi skimmed will be fine.
- Vanilla extract - Vanilla Extract is a natural product with more flavour. Vanilla Essence is synthetic with less natural flavour and very little or no Vanillin content.
- Flour - For this recipe, I used plain (all purpose) flour and always sieved. Occasionally I will find lumps in my flour, it also adds a little air to the mixture too.
- Baking Powder - Something to remember about baking powder, once it's mixed with liquid, it will begin to bubble. So make sure your oven is ready and tins are prepared so that you can get the batter into the tins and get baking before it loses all its power.
- Brown sugar - I prefer to use brown sugar in my baking, it adds more flavour than white sugar. For this recipe, I used soft brown sugar.
- Chocolate Chips - I used a mix of White, Milk, and Dark Chocolate chips. Mix and match whichever you choose.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
- You could substitute Margarine for butter.
- White Spelt flour is a lovely alternative to plain white flour.
- If you can't get hold of brown sugar, white caster sugar is fine.
- If using blocks of chocolate, make sure you chop them into chunks before adding them to the Muffin Batter.
- As a flavour variation, you could replace the buttermilk with flavoured yoghurt.
- Substitute the Chocolate Chips for currants, sultanas or Raisins.
If you make this recipe using other substitutions, I would love to hear how you got on in the comments below.
Step By Step Instructions
Preheat the oven to 170 deg Fan assisted. Place 12 paper muffin cases into a muffin tin.
Step1. Mix together the melted butter, egg, buttermilk, vanilla extract, and whole milk into a suitably sized jug.
Step 2: In a separate bowl, mix together the flour, sugar, and baking powder along with the White, Dark, and Milk chocolate chips.
Step 3: Pour the liquid mix into the flour and chocolate chip mixture, and mix until well combined with no visible floury bits.
Step 4: Using a large spoon or ice-cream scoop, place equal amounts of the triple chocolate chip muffin mix into the Muffin cases to about ¾ full allowing the muffins to rise a little. Do not overfill.
Step 5: Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour. Test the centre of the Chocolate Muffins with a cake skewer until it comes out clean. If needed bake for a little longer.
Take the Chocolate Chip Muffins out of the oven and turn them out onto a wire cake rack to cool completely. They also taste nice while a little warm.
Expert Tips
- This recipe makes 12 good sized muffins, if you have a smaller or larger muffin tin the recipe will still work well and yield different amounts. You will also need to adjust the baking times.
- Baking Powder – To avoid dense heavy muffins, it is important that you get the muffin batter into the oven as quickly as possible. As soon as the liquid mixture makes contact with the baking powder in the dry ingredients, it will begin to make bubbles which make these Muffins and all other cakes rise.
- Chocolate Chips – If you don’t have all three flavours of chocolate chips, use what you have and make up for the difference in weight.
- Steam Baking - This surrounds my cakes with steam allowing them to rise a little more before the outside sets. As an alternative, you could add a tray of boiling water at the bottom of yours. Add the tray first before adding the water.
Recipe FAQ'S
Buttermilk makes these Choc Chip Muffins really nice and moist.
They freeze really well for up to a couple of months in a suitable container. Or you could freeze them individually. Wrap them well to help prevent freezer burn.
Storage
- Room Temperature - They will keep in an airtight container for up to a couple of days.
- Fridge - Keep in the fridge in a suitable container for up to a week.
- Freezer - Muffins freeze really well in suitable containers. Bring back to room temperature or bake for a few minutes in a medium oven before serving.
More Muffin and Bun Recipes that you will Like
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Triple Chocolate Chip Muffins
Equipment
- 12 x Muffin Cases
- 1 x Muffin tin
Ingredients
- 115 g butter melted
- 1 medium egg
- 140 g Buttermilk or plain Yoghurt
- 4 tablespoons milk full fat
- 1 teaspoon vanilla extract.
- 255 g Plain Flour sieved
- 1 tablespoon baking powder sieved
- 170 g soft brown sugar
- 50 g white chocolate chips
- 100 grams milk chocolate chips
- 50 grams dark chocolate chips
Instructions
- Preheat the oven to 170 deg Fan assisted. Place 12 paper Muffin cases into a muffin tin.
- Mix together the melted butter, egg, buttermilk, vanilla extract and whole milk into a suitably sized jug. Leave to one side while you deal with the dry ingredients.115 g butter, 1 medium egg, 140 g Buttermilk, 1 teaspoon vanilla extract., 4 tablespoons milk
- In a separate bowl, mix together the flour, sugar and baking powder along with the White, Dark and Milk chocolate chips.255 g Plain Flour, 1 tablespoon baking powder, 170 g soft brown sugar, 50 g white chocolate chips, 100 grams milk chocolate chips, 50 grams dark chocolate chips
- Pour the liquid mix into the flour and chocolate chip mixture, mix until well combined with no visible floury bits.
- Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full allowing the muffins to rise a little. Do not overfill.
- Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour. Test the centre of the Muffins with a cake skewer until it comes out clean.
- Take out of the oven and turn out onto a wire cake rack to cool completely.
Your Private Notes
Notes
- Room Temperature - They will keep in an airtight container for up to a couple of days.
- Fridge - Keep in the fridge in a suitable container for up to a week.
- Freezer - Muffins freeze really well in suitable containers. Bring back to room temperature or bake for a few minutes in a medium oven before serving.
- Muffin Sizes - This recipe makes 12 good sized muffins, if you have a smaller or larger muffin tin the recipe will still work well and yield different amounts. You will also need to adjust the baking times.
- Baking Powder – To avoid dense heavy muffins, it is important that you get the muffin batter into the oven as quickly as possible. As soon as the liquid mixture makes contact with the baking powder in the dry ingredients, it will begin to make bubbles which make these Muffins and all other cakes rise.
- Chocolate Chips – If you don’t have all three flavours of chocolate chips, use what you have and make up for the difference in weight.
- Vanilla Extract – Avoid using Vanilla Essence, it doesn’t have the same natural flavour as Vanilla Extract.
- Buttermilk - You can substitute Buttermilk for plain Yoghurt in a like for like ratio.
- Steam Baking - This surrounds my cakes with steam allowing them to rise a little more before the outside sets. As an alternative, you could add a tray of boiling water at the bottom of yours. Add the tray first before adding the water.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply