Triple Chocolate Chip Muffins

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American, British

Keyword: Chocolate Chip, Muffins

Servings:

Calories: 282kcal

Author: Lynn

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.

Notes

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.

Expert Tips

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.

The provided nutrition information is an estimate for the entire recipe, the calorie accuracy and nutritional facts are not guaranteed.

Nutrition