Triple Chocolate Muffins for National Chocolate Week
Rich triple chocolate muffins, or buns as I’d call them. They’re liberally studded with pieces of both crunchy white chocolate and melting milk chocolate. Not only are they delicious, but they’re easy to make and will appeal to all.
Way back in 2011, I made these double chocolate buns and they proved to be quite popular amongst my readers. I’ve been promising myself to make them again ever since and I’ve finally got around to it. This time around, however, I upped the ante and turned them into triple chocolate buns. It seems only fitting as it’s the last day of National Chocolate Week.
Triple Chocolate Muffins – or Buns?
I’ve renamed these buns as muffins, as that’s what most people seem to call them these days. These triple chocolate buns aren’t really muffins though. Muffins are generally even quicker to make than these buns. You have a bowl of dry ingredients and a jug of wet ingredients and you mix the wet into the dry. This recipe calls for a slightly more sophisticated method. In other words, you cream the butter and sugar together first, then beat in the eggs, then add the remaining ingredients. In the UK we tend to call these type of unadorned cakes, buns. Or at least we used too.
Weather you want to call these gorgeous cakes, buns or muffins, they’re a sure fire winner.
Our neighbours recently gave us a desk they were getting rid of. I felt a little thank you was in order. So I grabbed my trusty bowl and wooden spoon and knocked up a batch of these triple chocolate muffins. The neighbours were delighted, especially their grandson, who I later learnt ate the lion’s share. As I made fifteen, there were a few extra for me and CT to try as well.
This recipe for triple chocolate muffins is super easy and very quick to make. You really don’t need a mixer. The results are good and chocolatey. They’re not too sweet, but have little bites of caramelised white chocolate and melting milk chocolate to liven things up a bit. The sponge is surprisingly light, given that they’re made with wholemeal flour.
Other National Chocolate Week Posts You Might Like
- Chocolate peanut butter swirl Halloween cake via Elizabeth’s Kitchen Diary
- Hotel Chocolat cocoa gin & dark chocolate giveaway via Tinned Tomatoes
- My #NationalChocolateWeek posts from this and previous years.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these triple chocolate muffins, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you like the recipe for triple chocolate buns, why not pin it for later?
Triple Chocolate Muffins – The Recipe
Triple Chocolate Buns
- 125 g unsalted butter - softened
- 125 g golden caster sugar
- 2 large eggs (I used duck eggs)
- ½ tsp vanilla extract (I used homemade)
- 250 g golden wholemeal flour (or half wholemeal, half plain)
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarb of soda.
- 250 ml kefir, buttermilk or sour milk
- 60 g white chocolate - roughly chopped
- 60 g milk chocolate - roughly chopped
- Cream the butter and sugar until pale and fluffy.
- Beat the eggs in, one by one.
- Add the vanilla extract and beat some more.
- Sift in the dry ingredients and mix in alternately with the kefir.
- Stir in the chopped chocolate.
- Spoon into 15 muffin cases.
- Bake at 180℃ (350℉, Gas 4) for 20 minutes.
These triple chocolate buns are my entry to this month’s #WeShouldCocoa. If you’ve made anything with chocolate and have blogged about it this month, do join in.
And I mustn’t forget Bake of the Week at Casa Costello.