Description
Delight in these rich and moist Triple Chocolate Muffins, loaded with semi-sweet and milk chocolate chips, and topped with a luscious chocolate drizzle. Perfect for breakfast, snacks, or dessert, these muffins combine the deep flavor of cocoa with a variety of chocolates for an indulgent treat in every bite.
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 evenly combined. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
- Combine the wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, stirring gently just until 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.
- Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow space for rising.
- Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Prepare the chocolate drizzle: While the muffins cool, melt the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
- Drizzle the chocolate: Once the muffins have cooled completely, drizzle the melted chocolate over each muffin for an extra decadent finish.
- Serve and enjoy: Allow the drizzle to set slightly before serving. Enjoy your triple chocolate muffins fresh for the best taste and texture.
Notes
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- Ensure the muffins cool completely before drizzling chocolate to prevent melting.
- You can substitute buttermilk with milk and a teaspoon of lemon juice or vinegar if needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
