SWEET THINGS
Jumbo Triple Chocolate Muffins
Rich café-style chocolate muffins with a fudgy crumb and serious bakery-counter energy.
EASY
25 MINS
6 MUFFINS
ABOUT THE RECIPE
I used to make these jumbo triple chocolate muffins in a café, and they never lasted long under the cloche. They are big, fudgy and properly chocolatey, with the kind of bakery-counter drama that makes them feel like a treat before you even break one open.
THE RECIPE
Ingredients
2 ¾ cups plain flour
¼ cup cocoa powder
4 tsp baking powder
½ tsp salt
2 eggs
1 cup white sugar
1 cup milk
½ cup canola oil
1 tsp vanilla extract
½ cup white chocolate chips
½ cup milk chocolate chips
Muffin cases or extra butter for greasing
Method
1.
Preheat your oven to 170°C. Line a 6 cup jumbo muffin tray with paper cases, or lightly grease each cup with butter.
2.
Sift together the dry ingredients: flour, cocoa powder, baking powder, sugar, and salt, into a large bowl, using a whisk to combine.
3.
In your stand mixer with a whisk attachment (or a bowl with a whisk), combine the eggs, milk, oil, and vanilla on a medium-low speed until smooth.
4.
Gradually add the dry ingredients to the wet, mixing on a low speed to combine ingredients fully before adding more.
5.
Remove the bowl from the stand mixer and fold in the white and milk chocolate chips using a spatula or wooden spoon.
6.
Divide the batter evenly between the muffin cups, filling each about three-quarters full.
7.
Bake in the centre of the oven for 25–30 minutes, or until a skewer inserted into the muffin comes out clean.
8.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
SAMANTHA'S NOTES
Use room-temperature ingredients
Fill them generously
Store and reheat
These are jumbo muffins, so the cups will be quite full. Leave a small gap at the top, and make sure there is room above the tray for them to rise.
Keep in an airtight container, or freeze for up to 3 months. To bring one back to life, microwave for about 20 seconds before serving.
Bring the eggs and milk to room temperature before mixing. It helps the batter come together smoothly and gives the muffins a better rise.
HUNGRY FOR MORE?
New recipes from my kitchen to yours.
Join the Slick List for new Original Recipes, kitchen notes and fresh ideas, sent straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
