Recipe

Triple choc muffins

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

Jun 30, 2009 2:00pm
  • 1 hr cooking
  • Serves 10
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Ingredients

  • 1 3/4 cup (260g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • 3/4 cup (165g) firmly packed brown sugar
  • 1/2 cup (95g) dark choc bits
  • 1/2 cup (95g) white choc bits
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 2/3 cup (160ml) vegetable oil
  • 12 white chocolate melts

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.
  • 2
    Sift flour and cocoa into large bowl, stir in sugar and choc bits. Stir in combined eggs, buttermilk and oil. Do not over-mix; mixture should be lumpy.
  • 3
    Divide mixture into paper cases. Bake muffins 20 minutes, remove from oven. Top each muffin with a chocolate melt, bake a further 2 minutes.

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