The Best Triple Chocolate Muffins

Extra moist, extra chocolatey and extra delicious - what's not to LOVE!

We absolutely adore chocolate muffins. However, it can be hard at times to find a MOIST chocolate muffin. So many recipes I've tried, or muffins we've purchased from shops, look good, but sadly are dry.

This recipe will not disappoint. The batter is a fairly wet batter, and takes an extra 5 minutes or so to bake, compared to other muffin recipes. But be assured those extra baking minutes are definitely worth it.

These 'Triple Chocolate Muffins' are super easy to assemble, extra moist and when eaten warm from the oven the chocolate chunks are slightly melted and gooey - AMAZING!

A perfect sweet treat to enjoy with your favourite mug of coffee, or tea.

We absolutely LOVE these Easy Chocolate Muffins, and we hope your family and friends enjoy them as much as we do.

Lets crack on with the recipe.

Happy Baking!

The Chai Home 😋

INGREDIENTS

Makes 12

• 1 & 3/4 cups of Self Raising Flour

• 1x heaped tsp of Bicarbonate of Soda

• 1x tsp of Apple Cider Vinegar

• 3/4 cup of Caster Sugar

• 3/4 cup of Sieved Cocoa Powder

• 1x cup of Milk

• 2x Eggs

• 1/3 cup of Olive Oil

• 2x capfuls of Vanilla Extract

• 160g of Dark Chocolate - broken into squares & quarterd

• 80g of Milk Chocolate - broken into squares & quarterd

• Pinch of Salt

METHOD

Preheat the oven to 200C and prepare your muffin pan. We use a silicone tray, but use whatever you prefer. If not using a silicone tray, then don't forget to grease or line your trays.

In a large mixing bowl add the flour, cocoa powder, sugar & salt.

Combine together using a wooden spoon or fork.

Add your vinegar and top the Vinegar with the Bicarbonate of Soda, allowing it to fizz. Combine with the flour mixture.

Except for the chocolate chunks, go ahead and add all the other ingredients to your flour mixture, and mix together with a fork or wooden spoon.

Once fully combined add in the chunks of chocolate and fold through.

Now divide your mixture equally to fill your muffin tray.

Bake on the top shelf of the oven for approximately 20 - 25 minutes or until a skewer comes out clean. All ovens vary in temperature so we recommend checking at 15 minutes.

Once baked remove from the oven and transfer to a wired cooling rack to cool.

Enjoy!