These triple chocolate muffins are soft, moist and so delicious! Chocolate lovers will love these extra chocolatey treats. You can have them for breakfast or as a simple dessert.
Today I share the muffin version of my popular chocolate loaf cake. These chocolate muffins are as delicious as my chocolate loaf cake but more chocolatey with the addition of white and bitter chocolate.
In my chocolate cake, I am using hot water to increase the chocolate flavor as there is no chocolate. Hot water also adds moisture.
However, as I use chocolate in these muffins, I wanted to see if I can leave out the water and use buttermilk to make moist muffins and it worked. So today I share my muffins with buttermilk to make a brand new alternative recipe.
If you like, you can make my chocolate loaf cake recipe and add chocolate chips as it works perfect as muffins too. But if you want to try its buttermilk version, you can continue reading this post.
You may feel like you are eating souffle if you try them while they are still hot.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour. It gives structure to these muffins.
- Cocoa powder-I use unsweetened dutch-processed cocoa powder.
- Baking soda-It works well with buttermilk while leavening these muffins.
- Salt-It brings the flavors out and balances sweetness but if you omit salt you can leave it out.
- Eggs-They provide structure as well.
- Sugar-I use granulated sugar.
- Butter-I use melted butter. It gives moisture.
- Buttermilk-It makes these muffins extra moist. If you don’t have buttermilk you can still make it at home by adding lemon to milk. I mention it under the recipe notes.
- Vanilla-I use pure vanilla extract.
- Chocolate-I use a combination of white and bitter chocolate chips.
Step by step instructions
First I mix the flour, cocoa powder, baking powder and salt in a large bowl with a whisk and set aside.
Then I place the eggs and sugar in a medium bowl and whisk for 20 seconds or so until just combined.
Next I whisk in the melted butter, buttermilk and vanilla extract.
I pour the wet mixture over the dry mixture and stir with a whisk until just combined.
Before I add the chocolates, I place them in a small bowl and mix in almost 1 tablespoon of flour. So when I add them to the mixture they don’t sink to the bottom when baked.
Finally, I add the chocolate chips and fold with a spatula.
I divide the mixture between the muffin cups and add some extra chocolate chips on top.
The baking time is important to avoid dry muffins. I bake these chocolate muffins for 16- 17 minutes or until the toothpick that is inserted to the center comes almost clean with a few moist crumbs. You can check after 15 minutes as baking time may differ from oven to oven.
I keep the muffins in the pan for 3 minutes and then place on a cooling rack to cool down so they stay moist. These muffins will be hot at this time, you can use a knife to remove the muffins.
Hope you enjoy this triple chocolate muffin recipe as much as I do!
You can keep completely cooled muffins in an airtight container at room temperature for up to 3 days and in the fridge for up to 7 days.
You can freeze completely cooled muffins for up to 3 months in an airtight container. You should thaw overnight in the fridge or thaw at room temperature.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Triple Chocolate Muffins
- 150 grams (1 cup and 1 tablespoon) all purpose flour, dip and sweep
- 50 grams (½ cup) unsweetened cocoa powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt, optional
- 2 large eggs, room temperature
- 175 grams (½ cup and ⅓ cup) granulated sugar
- 135 grams (½ cup + 1 and ½ tablespoons) unsalted butter, melted*
- 180 grams (½ cup) buttermilk, room temperature
- 1 and ½ teaspoons pure vanilla extract
- 90 grams (½ cup) dark chocolate chips
- 90 grams (½ cup) white chocolate chips
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside
- Place the butter in a small pan and melt it halfway over medium heat. Take it from the heat and stir until it is all melted. The butter cools easily and doesn’t cook the eggs when they are added.
- Place 140 grams (1 cup) of flour, cocoa powder, baking soda and salt if using in a large mixing bowl and stir with a whisk. Set aside.
- Put the eggs and sugar in a medium bowl and stir with a whisk until just combined.
- Whisk in the melted butter, buttermilk and vanilla extract.
- Pour the wet mixture over the flour mixture and stir with a whisk.
- Combine chocolates in a small bowl with almost 1 tablespoon of flour (to avoid them sinking into the bottom while baking) and fold into the batter.
- Divide the batter into the 12 cup muffin pan and add extra chocolate chips on top to decorate.
- Bake for 17 minutes or until a toothpick that is inserted into the center of the muffins comes out almost clean few moist crumbs. Baking time may change from oven to oven so start to check the muffins after 15 minutes. You shouldn't overbake so the muffins will be moist. Let the muffins stay in the pan for 3 minutes before transferring to a wire rack to completely cool.