Packed with chocolate in three forms, these moist triple chocolate muffins are easy to make and oh so delicious!
Author:Winnie Reeves
Prep Time:20 Minutes
Cook Time:16 Minutes
Total Time:36 minutes
Yield:16 Muffins 1x
Ingredients
Scale
Triple Chocolate Muffins
2 Cups (250 g) Unbleached All-Purpose Flour, Plus More to Coat Chocolate Chips
1/2 Cup (52 g) Unsweetened Cocoa Powder
1 1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Large Eggs, Room Temperature
1 Cup (237 ml) Buttermilk, Room Temperature
1 Cup (200 g) Granulated Sugar
1/2 Cup (120 ml) Neutral Flavored Oil i.e. Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup (226 g) Semi-Sweet Chocolate Chips, Divided
Chocolate Drizzle
1/4 Cup (57 g) Semi-Sweet Chocolate Chips
1 1/2 Teaspoons Neutral Flavored Oil i.e. Vegetable Oil
Instructions
Preheat oven to 375F(190C). Fill (2) 12-count muffins pans with muffin liners. Alternatively, triple chocolate muffins may be baked in batches with (1) muffin pan.
In a large mixing bowl, add and whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate medium mixing bowl, add and whisk together the sugar, egg, buttermilk, oil and vanilla extract.
Pour the wet mixture into bowl with dry ingredients and mix just until triple chocolate muffins batter come together without any presence of unmixed flour. To avoid ending up with dense, dry muffins, take care to not overmix muffin batter.
In a small mixing bowl, add half of the chocolate chips with about 1/2 teaspoon flour. Coat the chocolate chips in flour and shake off excess flour. I like to use a sieve to remove excess flour.
Using a rubber spatula, fold flour coated chocolate chips into triple chocolate muffins batter.
Divide triple chocolate muffins batter into prepared muffin pan(s). I like to use a large cookie scoop or ice cream scoop to equally divide batter into muffin pan (s). Sprinkle remaining chocolate chips over divided muffin batter.
Bake triple chocolate muffins batter for 14-16 minutes rotating the pan halfway through bake time. Triple chocolate muffins are ready when a toothpick inserted into one of them comes out clean. I find that the 15 minute mark yields the perfect moist texture but all ovens are different, so I would recommend checking on muffins at the 14 minute mark. If triple chocolate muffins are not ready, then continue baking for an additional minute or two.
Cool triple chocolate muffins in muffin pan(s) for 4-5 minutes before transferring to a cooling rack to cool to room temperature.
In a small mixing bowl add chocolate chips and oil. Give mixture a quick mix and melt either in the microwave in 30 seconds intervals or on stove top in a double boiler. Take care to stir chocolate as it melts to prevent it from burning.
Allow melted chocolate to cool slightly before drizzling over cooled triple chocolate muffins and serving.
Notes
If you only have one muffin pan, triple chocolate muffins may be baking in two batches with one muffin pan.
Triple chocolate muffins are best eaten the day it is prepared but leftovers stored in an airtight container will last 3-4 days in the refrigerator and 1-2 months in the freezer.
I find that using a large cookie/ice cream scoop helps with equally dividing muffin batter into pan.
I used semi-sweet chocolate chips in muffins but bittersweet and milk chocolate chips would work great as well.
To make triple chocolate muffins gluten-free, use gluten-free all-purpose flour in place of traditional all-purpose flour.
To make triple chocolate muffins vegan, use your preferred vegan egg substitute and use 3/4 cup (177 ml) plant-based milk with 2 teaspoons vinegar mixed in.