Bakery Style Triple Chocolate Muffins
PREP TIME:
10
MINUTES
COOK TIME:
20
MINUTES
TOTAL TIME:
15-30 MINUTES
YIELD:
8 muffins
About this recipe
Experience chocolate bliss like never before with our Triple Chocolate Bakery-Style Muffins. These indulgent treats boast a rich cocoa-infused batter studded with dark chocolate chunks and drizzled with a velvety chocolate glaze. With a tender crumb and intense chocolate flavor, these muffins elevate your taste buds to bakery heaven. Get ready to indulge in the ultimate chocolate trifecta – a sensory delight that embodies the essence of decadence in every delectable bite.
Ingredients
Dry mix:
- 300g self-raising flour
- 200g caster sugar
- 50g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g milk chocolate
- 100g dark chocolate
- 100g white chocolate
Wet mix:
- 75g melted butter
- 75g vegetable oil
- 2 eggs
- 250ml buttermilk
- 1 tsp vanilla essence
Ingredients
Instructions
- Preheat your oven to 200°C (392°F). Line a muffin tray with paper liners with alternative spaces to ensure they get the best rise or grease it lightly.
- In a large mixing bowl, combine the dry ingredients: self-raising flour, caster sugar, cocoa powder, baking powder, and bicarbonate of soda. Mix them together until well combined.
- Add the chopped milk chocolate, dark chocolate, and white chocolate to the dry mix. This will help distribute the chocolate evenly throughout the muffins.
- In a separate bowl, prepare the wet mix. Combine the melted butter and vegetable oil. Mix well.
- Add the eggs to the wet mix and beat until fully incorporated.
- Pour in the buttermilk and vanilla essence. Mix until everything is well combined.
- Make a well in the center of the dry ingredients, and pour the wet mix into it.
- Gently fold the wet and dry mixes together, being careful not to overmix. Use a spatula or a wooden spoon, and stir until just combined. A few lumps in the batter are okay; overmixing can lead to tough muffins with air pockets.
- Fill the muffin cups about 2/3 full with the batter i did roughly 160g each. You can use an ice cream scoop or a spoon for this.
- Before baking, add a few extra chocolate chunks on top of each muffin for a beautiful, chocolaty finish.
- Place the muffin tray in the preheated oven at 200°C for 5 minutes. This initial high temperature will help the muffins rise quickly.
- After 5 minutes, reduce the oven temperature to 170°C (338°F) and continue baking for an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
- Once ready, immediately transfer them to a wire rack to cool completely.
- Enjoy your homemade triple chocolate muffins! These tips should help ensure a delicious and well-risen batch of muffins.
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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