Triple Chocolate Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender muffins studded with chunks of milk and white chocolate. Feel free to use all of one, or the other, or dark chocolate chunks, if you prefer.
  • 25g unsalted butter, chopped
  • 100g plain chocolate, chopped
  • 225g plain white flour
  • 40g cocoa powder
  • 1 level tsp bicarbonate of soda
  • pinch salt
  • 150g golden caster sugar
  • 100g milk chocolate, roughly chopped
  • 100g white chocolate, roughly chopped
  • 1 medium egg
  • 200ml milk
  • 150g natural yogurt
  1. Preheat the oven to 190°C/170 C fan. Line a 12-hole muffin tin with paper cases.
  2. In heatproof bowl over a pan of barely simmering water, melt together the butter and chocolate. Set aside to cool slightly.
  3. In a large bowl, combine the flour, cocoa, bicarbonate of soda, sugar and salt. Stir in the chocolate chunks.
  4. In a small jug, beat together the egg, milk and yogurt until smooth.
  5. Pour both the egg mix and the chocolaty butter mix on to the dry ingredients, then roughly fold together. Be careful not to overmix.
  6. Divide the mixture among the prepared cases and bake for 20-25min until risen and firm on the top. Allow to cool in the tins for five minutes then remove from the tin and cool completely on a wire rack.
Recipe by thelittleloaf at