Triple Chocolate Muffins

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These triple chocolate muffins are soft and moist. They are delicious and easy to make, it takes less than 30 minutes from preparing to baking!

Prep Time10

Cook Time17

Total Time27

Course: Breakfast, Dessert

Servings: muffins

Calories: 295kcal

Author: Meymi

Ingredients

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

Instructions

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.

Notes

*I always place the butter in a pan and melt it halfway over medium heat, take it from the heat and stir until it is all melted. This way the butter cools easily and doesn’t cook the eggs when they are added.

How to store: 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.

How to freeze: 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.

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