Name: Triple choc muffins
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 3/4 cup (260g) self-raising flour; 1/2 cup (50g) cocoa powder; 3/4 cup (165g) firmly packed brown sugar; 1/2 cup (95g) dark choc bits; 1/2 cup (95g) white choc bits; 2 eggs; 1 cup (250ml) buttermilk; 2/3 cup (160ml) vegetable oil; 12 white chocolate melts

Triple choc muffins

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

Photographer: Ben Dearnley — Triple choc muffins

Ingredients

1 3/4 cup (260g) self-raising flour

1/2 cup (50g) cocoa powder

3/4 cup (165g) firmly packed brown sugar

1/2 cup (95g) dark choc bits

1/2 cup (95g) white choc bits

2 eggs

1 cup (250ml) buttermilk

2/3 cup (160ml) vegetable oil

12 white chocolate melts

Method

1.Preheat oven to 200°C/180°C fan-forced. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.

2.Sift flour and cocoa into large bowl, stir in sugar and choc bits. Stir in combined eggs, buttermilk and oil. Do not over-mix; mixture should be lumpy.

3.Divide mixture into paper cases. Bake muffins 20 minutes, remove from oven. Top each muffin with a chocolate melt, bake a further 2 minutes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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