Every day should start with a triple dose of chocolate and a hint of coffee to get you going. My Small Batch Triple Chocolate Muffins makes 6 beautifully rich and fluffy mountains of goodness ...and in less than 30 minutes from go to whoa!
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Who can resist a freshly baked muffin, with those fluffy centres and crispy muffin tops? Nobody in my house, that's for sure! And believe me, when I make a bigger batch of muffins, they get eaten! But I like my muffins fresh outta the oven and when they're this easy to whip up, it just makes sense to make a smaller batch. Each and every day, if you feel the need...
THE PERFECT CHOCOLATE MUFFIN
Not just a fluffy centre and a crunchy muffin top, my Triple Chocolate Muffins are loaded with chocolate, truly decadent and have the perfect amount of espresso. The coffee deepens the flavour of the chocolate, making these muffins super rich and chocolatey (and funnily enough, not at all tasting like coffee!).
And they're a cinch to make. If you've got 30 minutes, then you've got freshly baked Triple Chocolate Muffins coming right up! Seriously, just grab a couple of bowls and a spatula and you're good to go. Five minutes to mix it and twenty to bake -enough time to clean up and get your coffee ready, then sit down and enjoy!
TOP TIPS FOR MAKING A PERFECT SMALL BATCH OF TRIPLE CHOCOLATE MUFFINS
DON'T OVERMIX! Gently fold the wet ingredients through the dry ingredients. It's ok if there's still a few bits of flour visible -overmixing makes heavy, tough muffins.
MICROWAVE THE BUTTER AND CHOCOLATE It's one less pan to wash! You can melt them gently, using short 10 second bursts, stirring between each burst. It will take less than a minute.
COOL DOWN Allow the chocolate and butter mix, as well as the espresso to cool a little while you get the other ingredients ready.
DON'T FAN BAKE! I always bake my muffins on the "bake" setting (obvs!). Fan baking just dries those babies out. If you have to fan bake, reduce the temperature to 170 celsius.
YOU CAN DOUBLE THE MIXTURE They don't have to be small batch -simply double the recipe if you need more.
DON'T ADD ALL OF THE CHOCOLATE CHIPS Save half of them for after the muffins have baked. As soon as they come out of the oven, simply push the remaining chocolate chips into the hot muffins. The heat will melt them a little and that way, you'll have beautifully studded chocolate chip muffins.
SOME OF THE STAR THE INGREDIENTS
- Dark Chocolate V Semisweet Chocolate Chips: both are used in this muffin recipe, for two different reasons. Use a great quality (preferably couverture) chocolate for melting with the butter. It will give a gorgeous, rich chocolate flavour and it tastes so much better! Semisweet chips are used to keep their shape while baking and don't melt down easily.
- Buttermilk will help keep these Triple Chocolate Muffins fluffy and light. If you don't have buttermilk, just stir a good squeeze of lemon juice into regular milk.
- Dutch Cocoa is used for it's smooth flavour and rich colour
- Espresso helps to deepen the flavour of the Chocolate Muffins, but you don't actually taste the coffee. I made two batches before I told my kids there was coffee in it -they had no idea!
SMALL BATCH TRIPLE CHOCOLATE MUFFINS IN 25 MINUTES
You won't even need the mixer! Grab a spatula and a couple of bowls and you're good to go. A delicious small batch of Triple Chocolate Muffins ready in next to no time.
Let me know how you go -leave a comment, or even share your creations on my Insta @applecakeannie
Happy baking!
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Small Batch Triple Chocolate Muffins
Ingredients
- 75 g dark chocolate chopped
- 60 g unsalted butter chopped
- 160 g self raising flour
- ½ teaspoon baking powder
- 2 tablespoon Dutch processed cocoa
- 100 g semisweet chocolate chips
- 120 g caster sugar
- pinch salt
- ⅓ cup buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon espresso
Instructions
- Preheat the oven to 180°C or 350°F
- Line a muffin tray with 6 paper liners
- Melt the dark chocolate and butter together in the microwave. Start with 30 seconds, then repeat in 10 second increments, stirring in between until smooth. It should take 50-60 seconds. Allow to cool a little
- Into a mixing bowl, sift the flour, baking powder and cocoa.
- Add a pinch of salt, along with the sugar and half of chocolate chips, then stir with a spatula to combine, making a well in the centre. (the rest of the chips can go on the top once the mixture is scooped)
- In a small jug, combine the buttermilk, egg, vanilla and espresso.
- Add this to the dry ingredients, then add the cooled melted chocolate and butter.
- Using a rubber spatula, fold the ingredients together, mixing until only just combined.
- Using a large ice cream scoop, divide the batter into the 6 liners
- Scatter the remaining chocolate chips over the muffin mixture
- Bake for 20 minutes
- Cool in pan for 5 minutes, then serve
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