Traditional recipes

Ultimate triple chocolate muffins recipe

Ultimate triple chocolate muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins
  • White chocolate muffins

These muffins have more chocolate in them than you can shake a stick at. The dark chocolate muffin base is flavoured with milk and white chocolate chunks.

323 people made this

IngredientsMakes: 12 muffins

  • 175g dark chocolate, melted
  • 125g milk chocolate, roughly chopped
  • 125g white chocolate, roughly chopped
  • 65g unsweetened cocoa powder
  • 325g self-raising flour
  • 125g light brown soft sugar
  • 365ml milk
  • 100ml vegetable oil
  • 1 tablespoon baking powder
  • 2 eggs
  • 2 teaspoons vanilla extract

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
  2. Sieve flour, baking powder and cocoa into a large bowl. Stir in sugar. Set aside.
  3. Beat eggs, oil, milk and vanilla together. Add to the dry ingredients and fold until well combined.
  4. Quickly stir melted chocolate into the batter, then fold in chopped chocolate.
  5. Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes or until skewer inserted into the centre of the muffins comes out clean.
  6. Cool on a wire rack and sprinkle with grated chocolate or dust with icing sugar before serving.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (34)

Lovely rich, light textured muffins oozing with chocolate. Perfect-30 Jan 2012

Worried at first because of the ingredients BUT this recipe makes the absolute BEST muffins ever!! Even I look like an amazing cook! Thank you!! X-22 Nov 2011

Only had small cupcake cases so made 24. Second batch is in. Taste good but I agree that maybe for me they could have been a little sweeter but family like them as they are.-16 Oct 2012


Ultimate Triple Chocolate Muffins

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1 In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2 Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3 Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.

4 In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.

Video


Since it’s Naturally Sweet Kitchen’s third blogiversary, I figured what better way to celebrate than with a decadent triple chocolate cake!

This cake is super moist and features three different varieties of chocolate: velvety chocolate sponges, rich dark chocolate ganache filling, and a soft and airy chocolate ermine frosting. It’s seriously the ultimate chocolate cake recipe.

Although it sounds complicated, I assure you that this cake is very easy to pull together and can be done in stages if you have some extra time.

If you’re a chocoholic and you don’t love this recipe, I’ll be quite shocked.


Ultimate Triple Chocolate Muffins

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.

Ingredients

  • 2 cups half and half
  • 1/4 cup limoncello
  • 3 Tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest
  • 1/8 tsp kosher salt
  • 3 large eggs
  • Unsalted butter, for buttering the casserole dish
  • 5 cups challah (about 8 oz)

Directions

1 In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2 Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3 Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4 In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.


The Ultimate Healthy Chocolate Mini Muffins


Every December throughout high school, our marching band climbed onto five huge charter buses and drove down the I-5 highway from Northern California to Anaheim. With our suitcases crammed into the cargo space underneath the buses and our instruments loaded onto a few moving van-style trailers that followed behind our caravan, we arrived at our hotel eight hours later with everything we needed to perform.

The next day, after spending most of the morning running around Disneyland and fitting in all of our favorite rides (the Matterhorn, the Teacups, and Thunder Mountain Railroad always sat at the top of my list!), we gathered in Toontown, and a designated park employee led us backstage to the dressing rooms, where we changed into our marching uniforms.


Once we climbed onto the risers for a huge Disney group photo, we navigated around the outer rim of the backstage area, still following the same park employee, until we arrived at the side gates just inside the park entrance. At our designated time, the park employee pulled open the gates, and we lifted our instruments to our lips to play a selection of marching songs as we strode down Main Street, around the Walt Disney statue, and towards the back of the park.

To prepare for our busy day, our band director arranged a special breakfast served by our hotel’s kitchen before we spent 12+ hours at Disneyland. Served in a separate banquet hall, rather that the hotel’s regular (but fairly small!) dining room, they set up multiple long buffet tables nearly shaking underneath the weight of all of the food. We had 250 band members, plus an addition 30-50 chaperones, which added up to quite a few hungry tummies for them to feed!


The kitchen generally set out stereotypical continental breakfast items: chafing dishes full of scrambled eggs, bacon, hash browns, sausages, and pancakes a large tureen of oatmeal with a variety of milks, sugars, fruits, and nuts for topping baskets of white and whole wheat toast, alongside little single-serving tubs of butter, jams, and jellies a large variety of single-serving cereal boxes with pitchers of milk and (if we were lucky!) a basket of mini muffins at the very end of the table.

Before joining the end of the line, I almost always walked to the other end of the buffet table, just to see if the kitchen had set out those mini muffins that morning. With their tender texture, buttery flavor, and adorable size, they were my favorite part of the meal! While most people grabbed the blueberry or lemon poppy seed ones, I always gravitated towards the ones with chocolate chips… And that was especially true if the batter was chocolate-flavored too!


Since school recently started here in my city, and since I can hear the marching band practicing on Tuesday evenings, those Disneyland parade memories resurfaced… Along with a craving for mini muffins. So I baked these Ultimate Healthy Chocolate Mini Muffins as a result! They’re just as rich and chocolaty as the ones I remember, and they even have the same fudgy texture as brownies. But with absolutely no butter, refined flour or sugar and just 39 calories, I don’t feel guilty about sneaking a second or third!


To start, you’ll need whole wheat flour and unsweetened cocoa powder . That’s right, just the regular ol’ versions of both! Because we’re using equal amounts of flour and cocoa powder, the muffins already taste really rich and decadent without the special dark (aka Dutched) variety of cocoa powder. This is the cocoa powder that I use—I love its indulgent taste!

It’s incredibly important to measure both the flour and cocoa powder correctly , using either the spoon-and-level method or a kitchen scale. Too much of either, especially the cocoa powder, will dry out your muffins, making them crumbly and giving them a slightly bitter taste. This is the kitchen scale that I own, and it has been the best $20 that I’ve ever spent. I use it every day and for every recipe that I publish here on Amy’s Healthy Baking because it ensures my treats come out with the perfect taste and texture.


Because these mini muffins only contain 1 tablespoon of coconut oil, the rest of their tender texture comes from one of my favorite ingredients in healthier baking. Do you know what it is? That’s right—it’s Greek yogurt ! Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your treats a protein boost, too.

To sweeten the muffins, you’ll use a combination of pure maple syrup and vanilla crème stevia . Be sure you buy the good stuff when it comes to maple syrup! The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve also bought it online!)

As for the other ingredient, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way! You’ll only need 1 teaspoon to sweeten this entire recipe. This is the kind that I use because I love its warm vanilla flavor and don’t notice any funky aftertaste like with some other stevia products. You can find it at many health-oriented grocery stores, and I typically buy it online here. (You’ll use it in all of these recipes of mine, too!)


As a chocoholic (that’s why I published my Healthier Chocolate Treats cookbook!), my favorite part is the mini chocolate chips ! Their smaller size ensures that every bite contains a morsel of chocolate. This is the brand that I buy because I love the its rich flavor, and the chocolate chips melt really well too!

If you decide to use muffin or cupcake liners like I did in these photos, be sure you generously spray the liners with nonstick cooking spray . Low-fat muffin batter typically sticks to liners like superglue, so this little trick makes those paper liners peel away from the muffins much easier!


Who else is excited about this extra chocolaty breakfast?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see your picture! ?) I’d love to see your mini muffins and feature them in my Sunday Spotlight series!


Chocolate cookie storage

Honestly, we always get a little anxious about cookie storage because the texture of cookies can change dramatically after you store them. Luckily, the storage instructions for these pan banging chocolate cookies is pretty simple:

  • Room temp: Store cookies in an airtight container at room temperature for 2 days. Ours did get a little more crisp, but they still tasted great.
  • Refrigerate: You can also refrigerate for up to 3 days. Bring to room temperature before serving though, because no one likes a cold cookie. Or warm for a few minutes in a 200 degree oven.

Triple Chocolate Muffins Recipe

Bake and taste them yourself and you will know what I mean!

These Triple Chocolate Chip Muffins are extremely moist, soft with a nice balance of that bitterness from the Cocoa Powder along with the sweetness from the Semisweet Chocolate Chips, ensuring that the different levels of chocolate are not to be missed!

Let’s proceed on to the description of the ingredients, method along with the description of the muffin.

For the ingredients, the Triple Chocolate of this recipe comes from Unsweetened Cocoa Powder, Melted Semisweet or Bitter Chocolate and finally, some added Semisweet Chocolate Chips.

It is pretty much up to your choice how bitter or how sweet you like your muffins to be for the selection of the chocolate to be melted. For me, I like to use bitter chocolate. This is to create that nice desirable bitterness from that cocoa powder, to create a background for the added semisweet chocolate chips.

If you like that bitterness from that cocoa powder, follow the ingredients I have selected in the earlier paragraph. Otherwise, use Semisweet Chocolate or Milk Chocolate for the melting, or simply add more granulated white sugar.

The quality of your Triple Chocolate Muffins will be reflected by the quality of the three ingredients. Mainly on the semisweet chocolate chips that you have added.

On top of which, we are going to add vanilla, as usual, in order to perk up that richness of the muffins. The milk and eggs add to the moisture of the muffins.

We melt the chocolates with the butter into a single rich chocolate concoction, and then add in cocoa powder. I am sure that sounds familiar? Because this method resembles that of the making of brownies!

Hence, you can expect some brownie-ness in these Triple Chocolate Muffins!

If your cocoa powder has a lot of lumps, you might consider using a fork to destroy those lumps or use a sift. This is to ensure that there won’t be lumps of cocoa powder throughout the muffins in the final product, and allow easier and better mixing.

Apart from which, there’s really nothing much else to be described about the method. It is pretty standard, just like how you will do for any muffins!


Ultimate Triple Chocolate Cake with Chocolate Ganache

This cake is for the days when you are seriously craving something chocolaty. I&rsquove had days that I wanted something super chocolatey and went everywhere in search of a huge slam of chocolate but never felt satisfied. I usually go with double chocolate brownies in times like this, but yesterday I decided to go ahead and attempt to make the death by chocolate cake that I&rsquove been meaning to make for years. For all you folks on a diet I suggest you step away right now because once you taste it there&rsquos really no going back!

This cake is extremely moist, chocolaty and delicious. I added chocolate into this cake 3 different types of ways in order to ensure that it will Satisfy even the most extreme chocolate eaters. The inside layer has my own homemade chocolate chip chunk syrup it&rsquos like a load of lava scooped right into the cake.

After baking the cake I added a silky chocolate ganache to give the cake more depth. Now, this cake does not need the ganache because it&rsquos super chocolate alone but I wanted to add it for more chocolate awesomeness.

Doesn&rsquot that look Amazing? This is my type of cake&hellip I told you to step away!

This cake is completely from scratch but if you want you can use cake mix and follow my directions for the chocolate chunk syrup that is added inside the cake and the chocolate ganache. As you can see below I added the chocolate syrup chunks and swirled them all over the cake.


Ultimate triple chocolate muffins recipe - Recipes


I love any reason to have chocolate in the morning. These chocolate muffins are the ultimate chocolate treat, filled with both semi-sweet and white chocolate chips. There have been studies indicating chocolate may improve your mood. If you want to start your day in a great mood, the obvious solution is these chocolate muffins. Muffins also make the perfect anytime snack. They are easy to grab and go.

This recipe makes 18 muffins. You may not want 18 muffins. Muffins are a great sweet to freeze once they are baked. Allow them to cool and then skip the glaze. You can freeze them for up to 2 months in a freezer bag. I usually like to individually wrap them first in plastic wrap, then place in a freezer safe container. Once the muffins are taken out and thawed they can be glazed. It is easy to pull one or two out any morning you need that extra mood enhancer.

Triple Chocolate Muffin Recipe
Makes 18

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 tsp. baking soda
1 tbsp. vanilla
1 egg
1 cup sour cream
1/2 cup milk
1/4 cup coffee
1/2 cup canola oil
1/2 cup semi-sweet chocolate chips
1/3 cup white chocolate chips

1 cup powdered sugar
2 tbsps. milk

1. Preheat the oven to 350 degrees.
2. Line a muffin/cupcake tin with cupcake liners.
3. In a large mixing bowl add all the dry ingredients (except for both the chocolate chips).
4. Make a well and in the center and add all the wet ingredients.
5. Whisk until just combined.
6. Stir in both chips.
7. Fill each cupcake liner about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow the muffins to cool.
10. In a bowl stir the powdered sugar and milk until combined and smooth.
11. Drizzle the glaze on the muffins.

Please note the last time I made these muffins I did not have milk, I only had half and half. I replaced the milk in this recipe with half and half and found them to be just as delicious. I always like to play around even when I do not have the exact ingredients. You never know what you will create until you try!

Enjoy and sweeten the soul with chocolate!

Content copyright © 2021 by Michelle Matile. All rights reserved.
This content was written by Michelle Matile. If you wish to use this content in any manner, you need written permission. Contact Brandii Lacey for details.


Triple-Chocolate Sticky Buns

I’m in a wonderful little baking group and this month’s challenge is chocolate. Chocolate. You couldn’t pick a better challenge for us.

After perusing through my many cookbooks for something chocolate, I suddenly remembered a Cook’s Country episode called ‘Everything Chocolate.’ This sticky buns recipe came up and my search was over.

While you’re mixing the dough, you’ll find it’s rather sticky and tacky – that’s normal. They’re using a Japanese bread-making technique called tangzhong.

Tangzhong starts with a flour-water paste and pretty much everything else is dumped in the mixing bowl. The dough is mainly kneaded in the mixing bowl, also.

This technique makes for a very soft dough. It’s probably the most pliable, soft dough I’ve ever worked with. It was very cooperative when gently stretching and rolling out into the 18吋″ rectangle. Sometimes yeast dough can spring back and be very frustrating!

Here’s a photo of the swirled bottom of the bun so you can see what’s inside:

Now, the taste. These sticky buns are a soft, tender texture – I can really tell the Japanese technique makes a difference. Then they’re swirled and stuffed full of delicious chocolate mixtures and then finished with a sticky chocolate topping. Amazing.

I ran for a glass of milk after the first bite. They’re incredibly chocolaty and rich, so get your senses ready. I actually stopped for a few seconds after the first bite, not believing they’re so good.

These chocolate sticky buns aren’t swimming in the chocolate topping. You may not think it’s enough goo, but it definitely is. Perfect proportions of every ingredient. You positively need to love chocolate, though!

Triple-Chocolate Sticky buns aren’t a sticky buns recipe you can whip up in a few minutes. It takes over 3 hours, with the mixing, 2-plus hours rising time, and baking. Then you have to wait the excruciating 15 minutes for them to set and cool after they’re baked.

It’s definitely worth the time and you can do a lot of other busy work during the rising times!

I hope you’ll try these buns. They’re so delicious and besides having quite a few dishes dirty at the end, they’re a pleasure to make.