Triple Chocolate Muffins Recipe: Decadent & Delicious Treat
Hey y’all! If you’re a chocolate lover, you are in for a treat with these Triple Chocolate Muffins. Bursting with gooey chocolate chips, rich cocoa, and smooth melted chocolate, these muffins are perfect for breakfast indulgence or an after-dinner dessert. They’re not only delicious but easy to make, promising a delightful baking experience. Let’s get cooking!
Why You’ll Love This
- Triple chocolate delight: Cocoa powder, chocolate chips, and melted chocolate make these muffins irresistibly rich.
- Perfect texture: Soft and moist with a delightful crumb.
- Easy to make: Simple ingredients and straightforward steps.
- Versatile: Great for breakfast, dessert, or a delicious snack.
- Kid-friendly: A surefire hit with the little ones!
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips
- 1/2 cup (90g) melted dark chocolate
Directions
Prepare the Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, oil, buttermilk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Add the Chocolate
- Gently fold in the chocolate chips and melted dark chocolate, being careful not to over-mix.
Bake the Muffins
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a deeper chocolate flavor, try using Dutch-processed cocoa. Learn more about it here.
- Ensure your eggs and buttermilk are at room temperature for optimal mixing.
- If you don’t have buttermilk on hand, check out this substitution guide.
Variations
- White Chocolate Muffins: Substitute dark chocolate with white chocolate for a sweeter twist.
- Nutty Chocolate Muffins: Add 1/2 cup of chopped nuts to the batter for extra crunch.
- Spicy Chocolate Muffins: Add a pinch of cayenne pepper for a spicy kick.
Required Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Wire rack
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To thaw, leave at room temperature or warm briefly in the oven.
Suggested Pairings
Enjoy these muffins with a cold glass of milk or a steaming cup of coffee. They also pair beautifully with a fresh fruit salad for a balanced breakfast.
Pro Tips
- Ensure your oven is preheated for even baking. Learn more about oven calibration here.
- Don’t over-mix the batter to keep the muffins light and fluffy.
- Use high-quality chocolate for the best flavor outcome.
FAQ
- Can I make these muffins gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking blend.
- Can I use regular milk instead of buttermilk? Yes, but the muffins may be less tender. For best results, use a buttermilk substitute if needed.
- Can I freeze these muffins? Absolutely! They freeze well for up to 3 months. Thaw at room temperature before serving.
