Description
Delight in these moist and rich Triple Chocolate Muffins, bursting with semi-sweet and milk chocolate chips for a decadent treat. Perfect for breakfast or an indulgent snack, these muffins combine the deep flavor of cocoa with a smooth chocolate drizzle topping to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Chips
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips (for drizzle)
Other
- 2 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Make the dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Mix the wet ingredients: In another bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until you achieve a smooth, homogeneous mixture.
- Combine the wet and dry ingredients: Gradually add the wet ingredients into the dry ingredient bowl, stirring gently just until the batter is combined. Avoid overmixing to keep the muffins tender.
- Add the chocolate chips: Fold in the semi-sweet and milk chocolate chips carefully to distribute them evenly throughout the batter without breaking them up.
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare the chocolate drizzle: While muffins cool, melt the reserved semi-sweet chocolate chips with heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until the mixture is smooth and glossy.
- Drizzle the chocolate: Once the muffins have cooled completely, drizzle the melted chocolate topping over each muffin to enhance the chocolate flavor and presentation.
- Serve and enjoy: Serve these triple chocolate muffins fresh for the best taste and texture. Store any leftovers in an airtight container.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar.
- For a dairy-free version, use plant-based milk and oil substitutes, and omit or replace heavy cream for drizzle.
- To enhance flavor, consider adding a pinch of espresso powder to the dry ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
