Triple Chocolate Muffins

A firm favourite with chocoholics, these Triple Chocolate Muffins make a wonderful accompaniment to an afternoon cup of tea. 

Triple Chocolate Muffins


115g (4 oz) plain chocolate, melted

225g (8 oz) soft brown sugar

115g (4 oz) softened butter

115g (4 oz) cream cheese

115g (4 oz) self raising flour

1 tbsp cocoa

½ tsp vanilla extract

3 large eggs, beaten

115g (4 oz) walnuts, chopped

115g (4 oz) white chocolate chips 


1. Melt the chocolate on the top plate, placing a cork mat under the basin to protect the enamel. 

2. Line a 12 hole deep muffin tin with cake cases. Place all the remaining ingredients into a bowl and mix well together. Pour into the muffin tin.

2. Slide the tin onto the third set of runners down and bake in the main oven on 180°C (350°F) Gas Mark 4 for about 30 minutes until risen and springy to the touch.  Turn the tin halfway during cooking.

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