by: Max M Rasmussen

Triple Chocolate Muffin

Triple Chocolate Muffin - Max M Rasmussen
A veritable explosion of chocolate. A muffin that contains three kinds of chocolate filling. Dark, milk and white. The various chocolates makes this recipe tastes completely different than a normal chocolate cake. And then of course there is the orange to give it a little acidity.


Yields 12 large muffins.


  • 5 dl (2 cups) flour
  • 1 dl (½ cup) cocoa 
  • Pinch of salt
  • 2 teaspoons baking powder
  • 1 tsp baking soda (bicarbonate of soda)


  • 2½ dl (1 cup) yogurt, kefir or similar fermented milk. 
  • 1 1/4 dl (½ cup) oil / butter
  • 2½ dl (1 cup) sugar
  • 1 egg


  • 1 orange, grated zest and juice
  • 50 g (1½ oz) 70% dark chocolate
  • 50 g (1½ oz) milk chocolate
  • 50 g (1½ oz) white chocolate


Mix the dry and wet ingredients separately.

Chop the chocolate coarsely. ½ x ½ cm (1/4 x 1/4 inch) pieces, put it in with the dry ingredients.

Grate the orange skin. Squeeze the juice out of the orange. Mix the two parts into the wet ingredients.

Stir the wet and dry ingredients together with a ladle or similar. Stir just until all the flour is wet. If you stir too much the muffins become less cake-like and more like bread. The crumb structure changes and it becomes chewy and filled with air bubbles. Muffins should be soft and spongy :-)

Pour the batter in muffin pans that are large enough that you can get 12 pieces out of it.

Bake at 200°C (390°F) for 20 minutes.

Cool for at least 20 minutes before eating.

The 3 chocolates - chopped up and ready to go. - Max M Rasmussen