Triple Chocolate Muffins

Need I elaborate, really?

Triple Chocolate Muffins

Green & Black’s cocoa, dark & white chocolate chunks…

Triple Chocolate Muffins
Taken out of the oven while still a little gooey in the centre. And two gobbled down immediately with lemon & ginger tea, while watching Merlin. You couldn’t ask for more. Except perhaps, the recipe.
Triple Chocolate Fudge Muffins – mini recipe
(it was pretty hard to find a decent recipe, so I’m particularly pleased with this! And it takes about 15 minutes to make!)
This makes about 8… the perfect number to eat a few, a share a couple with your housemates too! Muffins are best eaten the day/day after you make them, but double this recipe to make a full batch.
 
150g self-raising flour, 25g cocoa powder, 110g sugar – mix together in a bowl.
45g melted butter, 90ml buttermilk*, 60g sour cream (I used crème fraiche though) – add to your bowl and mix until smooth (I used a whisk to get the lumps out)
100g assorted white/dark/milk chocolate chips/chunks, nuts, smarties… whatever you like! Just stir through at the end.
Bake at 160 degrees/moderate oven, for about 25 minutes – but after about 20 check whether they’re springy to touch and mostly cooked, don’t completely dry them out or you won’t get the fudgieness.
*This is sooo easy to make! Except I hear you British people, what the heck is buttermilk? Don’t worry… if you mix 250g milk and 1 tablespoon white wine vinegar, and leave it 10 minutes, you have buttermilk. For this recipe, you want 90ml of milk, so about 1 teaspoon w.w.vinegar.
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