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1
Beat the soft butter and the sugar together until light and creamy.
2
Whisk in the eggs, but do this one at a time.
3
Sift in the flour, baking powder and cocoa powder.
4
Using spatula, gently fold in the dry ingredients.
5
Now you can fold in your chocolate chips.
6
If your batter is still a bit thick, add a few drops of the tablespoon of milk,
7
Preheat your oven to 180°C / 355°F / Gas mark 4.
8
Place 12 paper muffin cases into a deep muffing tray.
9
Dived the batter evenly between the 12 cases.
10
Add a few white chocolate chips to the top of one.
11
Get the tray into the preheated oven, and bake for 25 minutes.
12
Check that they are done using a cocktail stick.
13
Remove from the oven and get the tin onto a wire rack, allow them to rest and cool for at least 10 minutes.
14
That’s it, your beautifully simple triple chocolate muffins are ready to eat.
15
Enjoy.
Method
Ingredients
255g / 9oz Butter (salted)
255g / 9oz Caster Sugar
230g / 8oz Plain or all-purpose Flour
25g / 1oz Cocoa powder
12g / 3tsp Baking powder
3 Eggs (large, room temp)
190g / 6oz Chocolate chips (Dark and White)
15ml / 1tbls Milk
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Top Quality: Silicone Kitchen Spatula:
Digital Kitchen Timer:
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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