Description
Delight in these rich and moist Triple Chocolate Muffins, packed with a blend of semi-sweet and milk chocolate chips and finished with a luscious chocolate drizzle. Perfect for chocolate lovers craving a decadent treat any time of day.
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 well combined. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine the wet and dry ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
- Add the chocolate chips: Gently fold in the semi-sweet and milk chocolate chips, distributing them evenly throughout the batter.
- Fill the muffin tin: Using a spoon, evenly divide the batter among the muffin cups, filling each approximately three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the oven and bake for 18-22 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Prepare the chocolate drizzle: While the muffins cool, melt the reserved semi-sweet chocolate chips with the heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the mixture is completely smooth and glossy.
- Drizzle the chocolate: Once the muffins have cooled to room temperature, drizzle the melted chocolate evenly over each muffin for an indulgent finishing touch.
- Serve and enjoy: Serve the triple chocolate muffins fresh or store in an airtight container to enjoy later.
Notes
- Don’t overmix the batter to keep muffins light and fluffy.
- Ensure muffins are completely cool before drizzling chocolate to prevent melting and smudging.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
