Triple Chocolate Muffins
Rich, indulgent muffins made with cocoa powder plus dark and white chocolate chips.
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- •Buttersoftened
- •Sugar
- •3 Eggsroom temperature
- •Flour
- •Baking powder
- •Cocoa powder
- •Dark chocolate chipshalf of total chocolate chips
- •White chocolate chipshalf of total chocolate chips, plus extra for topping
- •Milk(optional)a few drops if batter is stiff; mentioned as from a tablespoon in recipe
- 1
Add softened butter to a mixing bowl, add sugar, and whisk until light and fluffy (about 3 minutes).
3 min
- 2
Beat in the eggs one at a time (room temperature), mixing well between each addition.
2 min
- 3
Sift in the flour, baking powder, and cocoa powder.
1 min
- 4
Gently fold the dry ingredients into the mixture until combined.
2 min
- 5
Fold in the chocolate chips (half dark, half white). If the batter feels stiff, add a few drops of milk.
1 min
- 6
Rest the batter for 5 minutes.
5 min
- 7
Preheat the oven to 180°C (355°F / Gas 4). Line a 12-cup muffin tray with muffin liners.
5 min
- 8
Divide the batter evenly between the 12 cases (about 90 g per case if weighing). Top with a few extra white chocolate chips if desired.
5 min
- 9
Bake at 180°C for 25 minutes.
25 min
- 10
Check doneness with a cocktail stick; melted chocolate is fine but there should be no raw batter.
1 min
- 11
Cool in the tin on a wire rack for at least 10 minutes, then remove from the tray to finish cooling on the rack.
10 min
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