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An overhead shot of chocolate muffins with chocolate chips.

Triple Chocolate Muffins

These soft and moist triple chocolate muffins with a crunchy bakery style top are made completely from scratch and are a 'must bake' for any chocolate fan!
5 from 3 votes
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Course: lunch box snacks, Snacks
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 346kcal
Cost: $5

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 300 g (2 cups) plain flour
  • 1 tsp bicarbonate soda
  • 200 g (1 cup) caster sugar
  • 50 g (½ cup) cocoa powder
  • ½ tsp salt
  • 150 g milk chocolate chips or dark chocolate chips
  • 150 g white chocolate chips
  • 2 eggs (large), room temperature
  • 200 g sour cream full fat
  • 125 ml (½ cup) vegetable oil or canola oil
  • 125 ml (½ cup) milk full-fat
  • 2 tsp vanilla extract

Instructions

Conventional Method

  • Preheat oven to 180 degrees Celsius (fan-forced).
  • Line a 12-hole muffin tray with paper cases and set aside until needed.
  • Sift the plain flour and bicarbonate soda into a large bowl.
  • Add the caster sugar, cocoa powder, salt and chocolate chips and stir together.
    TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
  • Create a well in the centre of the dry mixture.
  • In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract and whisk together until well combined.
  • Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
  • Spoon the mixture into the paper cases, filling ⅔ to the top.
    Sprinkle with the reserved chocolate chips (optional).
  • Bake for 20-25 minutes, use a skewer to check at 20 minutes - see notes.
  • Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 180 degrees Celsius (fan-forced).
  • Line a 12-hole muffin tray with paper cases and set aside until needed.
  • Place the plain flour, bicarbonate of soda and cocoa powder into the Thermomix bowl and mix for 5 seconds, Speed 8.
  • Add the caster sugar, salt, eggs, sour cream, vegetable oil, milk and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
  • Use the spatula to gently fold the milk chocolate chips through the muffin batter; do not over-mix.
    TIP: Reserve ¼ cup of the chocolate chips for sprinkling on top of the muffins before baking (optional).
  • Spoon the mixture into the paper cases, filling ⅔ to the top.
    Sprinkle with the reserved chocolate chips (optional).
  • Bake for 20-25 minutes, using a skewer to check at 20 minutes - see notes.
  • Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPES NOTES & TIPS
  • Be careful not to overmix the batter - the dry ingredients (including the chocolate chips) are all stirred together first, to ensure everything is combined so that you won’t need to mix the batter too much when the wet and dry ingredients come together. Gently fold the batter together until it JUST comes together. A few little flour pockets won’t matter, but overmixing will result in tough, dense muffins.
  • Don’t overfill the muffin trays!  - be careful not to fill them more than ⅔ full, or they will spill out over the top of the tray while baking.
  • How to tell if muffins are ready? - start to check the muffins at around 20 minutes. When a skewer or toothpick inserted into the middle of a muffin comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter though.
  • Storage - muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
  • Freezing  - muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, leave out at room temperature for an hour or heat them in the microwave.

Nutrition

Calories: 346kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 229mg | Potassium: 174mg | Fiber: 3g | Sugar: 33g | Vitamin A: 192IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 2mg