Who doesn’t like chocolate? If you find someone that doesn’t, well then there is something seriously wrong with them! These chocolate muffins are a serious indulgence. Chocolate base with two types of chocolate chips (thee if you don’t have a fussy husband who won’t let you use milk chocolate) brings all the yummy to these muffins.

Prep time – 10 mins, Cooking time – 20 mins, Makes 15

I remember a recipe similar to this that my mum used to make all the time when I was a kid. They were the best muffins ever, alas that recipe has been lost but I’d say this one comes in at a very close second. Rich but not too rich, good in the centre and crunchy on top, you definitely won’t be disappointed with these guys.

Triple Chocolate Chip Muffins

2 ½ cups self-raising flour

1/2 cup cocoa powder, sifted

3/4 cup dark chocolate bits

3/4 cup milk choc bits

3/4 cup firmly packed brown sugar

1 cup milk

1/2 cup vegetable oil

1 egg – lightly beaten

1 tsp vanilla essence

Icing

1/3 cup dark chocolate bits

1/3 cup milk chocolate bits

1/3 cup icing sugar

1/4 cup milk

1 tbs butter

1. Preheat oven to 180 degrees C. In a large bowl sift the flour and cocoa powder. Mix in the chocolate bits and sugar and create a well in the centre of the bowl.
2. In a small bowl mix the egg, milk, oil and vanilla and whisk lightly with a fork.
3. Pour milk mix into flour mix and stir together with a wooden spoon until combined. If the mix is a little dry add a dash more milk.
4. Spoon mixture into prepared muffin tins and bake for 20 mins.
5. When cooked remove from muffin tins and allow to cool to room temperature.
6. To create the icing, place chocolate, butter and milk in a microwave safe bowl and heat on high in the microwave for 20 seconds. Stir well until all the ingredients have melted and make a smooth mixture. Add the icing sugar and using a whisk, stir the mixture until smooth.
7. Let mixture chill in the fridge to thicken for about 10 mins. When muffins have reached room temperature they can be iced.
8. Enjoy!

~A